Zeppole
Whip up a batch of these delightful zeppole, perfect for a sweet treat anytime! With a light, fluffy texture and a generous coating of powdered or cinnamon sugar, these Italian donuts are sure to please.
Servings: 15 Zeppole
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon dry active yeast
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup warm milk
- 1 cup warm water
- oil for frying
- powdered sugar, for coating
- cinnamon sugar, for coating
Instructions
- Combine the flour, sugar, salt, and yeast in a large bowl. Add the water, milk, and vanilla and whisk until smooth.
- Cover the bowl with plastic wrap and set it aside for 1 ½ hours, or until doubled in size.
- When the dough is nearly doubled, heat 2 inches of vegetable oil in a large, deep pan over high heat or a deep fryer until the oil reaches 375 degrees Fahrenheit.
- Spray a medium cookie scoop with pan spray and scoop balls of dough into the hot oil and cook for about 4 minutes, until golden brown on all sides. Be careful not to overcrowd the pan, or the temperature of the oil will drop. Use a metal spider to turn the zeppoles frequently while they fry to help them cook evenly all over.
- You can use a candy thermometer or an oil thermometer to make sure you keep the oil between 375 and 380 degrees Fahrenheit.
- Once the zeppole are fully cooked, use the spider to remove them from the oil to a paper towel-lined baking sheet.
- Carefully transfer the hot zeppole to a paper bag and top with a generous scoop of powdered sugar or cinnamon sugar. Close the bag and shake until the zeppole are completely coated in sugar. Serve warm.
Nutrition
Calories: 76kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 13IU | Calcium: 13mg | Iron: 1mg
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