Zeppole
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt
2
Cook until the butter and sugar are melted, about 2 minutes
3
Bring to a boil and cook for 30 seconds, then remove from the heat
4
Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute
5
Remove from the heat and let cool for 4 minutes
6
Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes
7
Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water)
8
Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes
9
Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside
10
Line a baking sheet with 2 layers of paper towels
11
Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F
12
Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil
13
Fry the _zeppole_s until golden brown, about 5 minutes per batch
14
Transfer as done to the prepared baking sheet and return oil to 350°F between batches
15
Sprinkle with cinnamon-sugar mixture and serve immediately
16
In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt
17
Cook until the butter and sugar are melted, about 2 minutes
18
Bring to a boil and cook for 30 seconds, then remove from the heat
19
Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute
20
Remove from the heat and let cool for 4 minutes
21
Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes
22
Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water)
23
Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes
24
Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside
25
Line a baking sheet with 2 layers of paper towels
26
Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F
27
Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil
28
Fry the _zeppole_s until golden brown, about 5 minutes per batch
29
Transfer as done to the prepared baking sheet and return oil to 350°F between batches
30
Sprinkle with cinnamon-sugar mixture and serve immediately