Zeppole - Powerful Handmade site

Zeppole

Sharing is caring!

Zeppole

C
Zeppole Recipe Zeppole Recipe

Here’s a dish that looks in near to each and every Sons of Italy group cookbook you run throughout — and no two recipes are alike. Zeppole — principally, fried dough — may also be made candy, savory or each; served scorching, heat, or at room temperature, at any time of the day; and will come from a dough this is as runny as pancake batter or as stiff as company bread dough. Just as each and every American has his or her personal particular doughnut, apple pie, or chocolate chip cookie recipe, so each and every Italian has his or her personal zeppole system.

At a look

Prep
Total
Yield
16 zeppole

Nutrition knowledge

Ingredients

Dough

  • three cups King Arthur Unbleached All-Purpose Flour
  • 1 half teaspoons salt
  • 2 teaspoons quick yeast
  • 1 tablespoon Baker’s Special Dry Milk
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 1 cup water

Filling

  • one 2-ounce can flat anchovy filets, anchovies rinsed and separated into 16 items
  • 1/3 cup golden raisins (not obligatory)
  • 1/four cup pine nuts (not obligatory)

Dough

  • 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • 1 half teaspoons salt
  • 2 teaspoons quick yeast
  • 1/four ounce Baker’s Special Dry Milk
  • three/eight ounce sugar
  • 7/eight ounce olive oil
  • eight oz water

Filling

  • one 2-ounce can flat anchovy filets, anchovies rinsed and separated into 16 items
  • 2 oz golden raisins (not obligatory)
  • 1 1/four oz pine nuts (not obligatory)

Dough

  • 361g King Arthur Unbleached All-Purpose Flour
  • 1 half teaspoons salt
  • 2 teaspoons quick yeast
  • 8g Baker’s Special Dry Milk
  • 11g sugar
  • 25g olive oil
  • 227g water

Filling

  • 54g can flat anchovy filets, anchovies rinsed and separated into 16 items
  • 57g golden raisins (not obligatory)
  • 35g pine nuts (not obligatory)

Instructions

  1. Combine all of the components — by way of hand, mixer, or bread system — till a easy, cushy dough is shaped.
  2. Place the dough in a frivolously greased bowl, and make allowance it to leisure for 1 hour.
  3. Transfer the dough to a frivolously oiled paintings floor, and divide it into 16 items, about 1 three/eight oz (40g) every.
  4. Working with one piece at a time, flatten the dough into a coarse four” x 2″ rectangle.
  5. Lay an anchovy piece lengthwise over the dough, and area five to six raisins and a sprinkle of pine nuts alongside the anchovy. Fold the fast edges of the dough over the ends of the anchovy, then pinch the lengthy edges in combination to fully enclose the filling.
  6. Roll the dough to make a easy log about four half” lengthy. It’s necessary to seal the log in addition to imaginable, differently the zeppole will cut up open right through frying. Repeat with the rest items of dough and filling.
  7. While you are operating with the dough, warmth vegetable oil (or your most popular frying oil) in a deep fryer, a large saucepan, or in an electrical frying pan to a temperature of 375°F to 380°F.
  8. Transfer the zeppole, one after the other, to the new oil, whilst averting crowding them.
  9. Fry the zeppole for approximately 2 mins on every facet; they must be a deep-golden brown. Transfer the zeppole to paper towels or to a flattened brown paper bag to empty. Serve heat or at room temperature.

Nutrition Information

  • Serving Size1 zeppole
  • Servings Per Batch16
Amount Per Serving:
  • Calories207
  • Calories from Fat
  • Total Fat11.8g
  • Saturated Fat
  • Trans Fat
  • Cholesterol2mg
  • Sodium333mg
  • Total Carbohydrate19g
  • Dietary Fiber1g
  • Sugars1g
  • Protein4g

* The vitamin knowledge equipped for this recipe is made up our minds by way of the ESHA Genesis R&D device program. Substituting any components might alternate the posted vitamin knowledge.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares