Wednesday, June 1, 2011

Fried Zeppole

Wonderful, fried Italian donut-hole style cookies. Recipe compliments of The Kitchen Boss.

Fried Zeppole
15 oz (about 3 1/4 C) All-Purpose Flour
3/4 tsp Dry Active Yeast
9 oz tepid water
1 Tbs Sugar
Vegetable Shortening
1/2 C Powdered Sugar

Heat the 9oz of water to 110 degrees. Dissolve 1 Tbs sugar in the water. Add the yeast and allow it to "bloom."

When the yeast mixture is frothy, use a wooden spoon and combine the yeast with the flour. Stir until the mixture comes together.

Using the dough hook of a stand mixture, continue mixing on medium low speed for approximately 4 minutes. Check the dough, if it's too dry add a bit more water, if it's too moist/sticky add a bit more flour.

Place the dough onto a lightly floured surface and continue to knead until the dough is smooth and elastic, approximately 7 minutes.

Form the dough into a ball and place in a lightly greased bowl, cover and allow to rise for about an hour.

Turn the dough out onto a light floured surface, press it down to deflate. Form the dough back into a tight ball and allow to rise for another hour.

Heat the vegetable shortening in a deep fryer or cast iron skillet to 375 degrees.

Break off 1-inch round pieces of dough and drop carefully into the oil. Fry until the float and are lightly browned.

Drain on a paper towel for 1-2 minutes.

Place fried dough into a paper bag and add about 1/2 C powdered sugar. Shake to coat evenly.

Serve warm.

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