Zeppole
Zeppole are a Christmas tradition in many Italian households and can be made plain topped with salt, honey or sugar. Add raisins that have been soaked in water or milk for another sweet variation. Add chopped anchovies and top with sea salt for a savory version. If you would like to please everyone (as we do), separate the dough before allowing it to rise into 2 or 3 bowls. Keep one plain, add raisins to another, and chopped anchovies to the other and proceed.
Ingredients
- 4 cups of Flour Molini Pizzuti Farina Tipo 1kg
- 4 cups of Warm Water
- 1 teaspoon of Granulated Sugar
- 1 package of Dry Active Yeast
- 1 pinch of Salt Aurora Fine Sea Salt 1kg
- Oil for Frying Aurora Grapeseed Oil 750ml
- 4 tablespoons of Honey (optional)
- Icing Sugar for dusting (optional)
- Chopped Anchovies (optional) Aurora Flat Fillets of Anchovies 50gr
Directions
- In a bowl combine sugar and 2 cups of warm water with yeast and let stand 5-10 minutes.
- In a mixing bowl add flour, salt and yeast mixture.
- Add additional water until desired consistancy is acheived (see video for a visual cue)
- Knead for 6-8 minutes by hand or with an electric mixer with a dough hook attachment
- Heat oil and begin frying the dough in small oblong shapes for about 2 minutes each, turning them as required.
- Place on a paper towel to absorb oil.
- Top with warm honey, granulated sugar, icing sugar, or sea salt to your taste.
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