Josephine's Zeppole
User Reviews
5
Josephine's Zeppole
Description
This recipe begins by activating yeast in warm water with sugar and salt, then mixing in flour to create a sticky dough. After allowing the dough to rise and double in size over about two hours, it develops elasticity essential for light, airy zeppole. The dough is then fried in hot oil until golden brown and fully cooked within, yielding a crisp exterior and tender interior.
Once fried, the zeppole are rolled in sugar or dusted with powdered sugar, which adds sweetness and a slight texture contrast. The dough's neutral flavor makes it suitable for adding chocolate hazelnut spread for extra richness if desired. The frying method and risen dough contribute to this classic Italian-style fried dough pastry experience.
Ingredients
- 1 packet active dry yeast (2-1/4 teaspoons)
- 1/4 teaspoon granulated sugar
- 1-1/2 teaspoons table salt
- 1-3/4 cups water 100-110 degrees F, warm
- 3 cups all-purpose flour
- vegetable oil , for frying
- powdered sugar for dusting the fried zeppole, or granulated sugar or cinnamon-sugar
- chocolate hazelnut spread , for serving (optional)
Instructions
- In a large bowl, stir together yeast, granulated sugar, salt, and warm water, until dissolved. Let stand 5-10 minutes until yeast is foamy. Stir in flour until well combined. Cover bowl with plastic wrap and let dough rise until doubled in volume, about 2 hours. Risen dough will be very sticky and elastic in texture.
- Heat 2-3 inches of oil in a large, heavy-bottomed pot (I use 1 gallon of oil for my 7-quart Dutch oven) to 350-375 degrees F on a candy thermometer. Carefully drop rounded tablespoonfuls of the risen dough into the hot oil, using a second spoon to help ease the dough into the oil. (A small, lightly-oiled cookie scoop also works well.) Fry the zeppole, about 4-6 at a time depending on the size of your pot, until the dough is cooked through and golden, 5-8 minutes. Regulate the heat to maintain oil temperature. Transfer to a paper towel-lined rack or pan.
- While warm, roll fried zeppole in granulated sugar or dust liberally with powdered sugar. Alternatively, you can place either of the sugars in a brown paper bag, add the warm, fried zeppole, and shake to coat. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Sodium | 98mg | 4% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Calcium | 5mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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