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Zeppole
Serves 12 (2 each)
There are many variations to this recipe, some using a simple dough made of white wine and water while others use a liqueur to flavor, or eggs to lighten the dough. You can roll them in a cinnamon sugar mixture, powdered sugar, or coat them in honey. Other regions serve them with a pastry cream.
Ingredients
- 2 Cups All-Purpose Flour
- 1 Cup Melted Butter
- 1 1/4 Cup Granulated Sugar
- 4 Egg Yolks
- Pinch Of Salt
- 1/4 Cup Vin Santo Wine, Rum, or Marsala Wine
- 1 Teaspoon Vanilla Extract
- 2 Cups Hot Water
- Oil For Deep Frying
- Confectioners Sugar, Honey or Granulated Sugar With Cinnamon
Timing
Preparation time
25 minutes
Waiting time
30 minutes
Total time
55 minutes
Preparation
In a medium sized pot, place the water and butter, and heat until boiling. Add the flour, and mix well over the heat for few minutes, or until the mixture dries and begins to pull away from the pan. This may take anywhere from two to five minutes. Remove from the heat, and then slowly add the other ingredients mixing well. Form into a dough, and lightly knead for 5 minutes or so until satiny. Cover with plastic wrap and let sit for 30 minutes.
Divide the dough into three parts and break off small pieces and roll into a thickness about the width of your finger, 8 inches long. Fry in oil heated to 375 degrees F. until golden. Place on a plate covered with paper towels, and lightly dust with confectioner’s sugar, sugar and cinnamon or melted honey.