Zeppoli Food

ZEPPOLE RECIPE (EASY ITALIAN DONUTS)

Steps:

• In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
• Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
• Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
• Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
• Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.

ZEPPOLI

Steps:

• Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
• Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
• Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
• Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

ZEPPOLE

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

ZEPPOLI (ITALIAN FRIED BREAD DOUGH )

Steps:

• Heat about 3 inches of oil in a saucepan to 375°F (119°C).
• In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
• Stir the remaining 1/2 cup water into the bowl.
• Add flour, beating vigorously until a soft dough forms.
• Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
• Place dough in a greased bowl, and turn to coat the surface.
• Cover with a damp cloth.
• Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
• Fry golf ball sizes of dough in batches until golden brown.
• Drain on paper towels.
• Sprinkle with confectioners' sugar, and eat while still hot.

GRANDMA NANCY'S ZEPPOLI

Steps:

• Dissolve the 3 packets of yeast in 2 cups of warm water. Let the mixture sit for a few minutes.
• Place flour and salt in large deep bowl. Add yeast mixture. The best way to mix this recipe is with your hands. Gradually add water while mixing until it resembles a loose doughy consistency, not too thick and not too watery. You may not have to use all the water. Make sure all the flour is combined. Transfer dough to a larger bowl. Cover with 2 medium size towels and put the bowl in a warm place for 2 hours to rest. After 2 hours, you will see that the dough has tripled in size and is ready for frying.
• Place 2 quarts of oil in deep pot (4 or 6 quart size). Heat oil until very hot. (Grandma did not use a thermometer. She knew the oil was ready by dropping a small amount of dough into the pot).
• You can use a large serving spoon, but we still use our hands, drop golf-ball size piece of dough into hot oil. Fry 1 side for a minute until golden brown. Turn over and fry for another minute. Drain in a large colander (Italians call it the scolapasta).
• Transfer drained zeppoli to large platter and cover loosely with foil to keep warm. When half the dough is used, combine the raisins with the remaining dough. Repeat the frying process until all the dough is used.
• Place the warm zeppolis on large serving platter. Serve with powered sugar.

ZEPPOLE

Steps:

• Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
• Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
• In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
• When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.

ZEPPOLE

Steps:

• Beat Eggs.
• Set aside.
• Put yeast in warm water and dissolve according to the package's instructions.
• Mix the yeast with the beaten eggs.
• Set aside.
• Mix together the dry ingredients: flour, baking powder, salt, and sugar.
• Combine the egg/yeast mixture with the dry mixture.
• Mix well.
• Batter should be thicker than pancake batter.
• Put batter in a bowl and let it rise for 1 hour.
• Place in a warm spot and cover with a towel.
• Warm the oil.
• To test if the oil is hot enough, drop in a small amount of batter.
• If it sizzles the oil is ready.
• Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil.
• The zeppole do not have to be perfectly smooth and round.
• Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil.
• Cook until brown.
• It will rise to the top.
• When the zeppole rises to the top, turn over to cook the other side of it to cook evenly.
• Once it is brown take out and drain on paper towels.
• While they are still warm sprinkle with confectioner's sugar.
• **Makezeppole's in batches.
• Between batches, check the oil temperature to make sure it is still hot enough.
• It will cool down as you make the zeppole.
• **.