Pizzaria-style Zeppole (without dairy)
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5.0
6 reviews
Excellent
Pizzaria-style Zeppole (without dairy)
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Golden, fluffy classic pizzeria-style zeppole, dusted generously with powdered sugar. This vegan dessert is simple to whip up, using just a handful of ingredients for a sweet treat that's perfect for the March 18th Italian festival of La Festa Di San Giuseppe, or any ol' time!
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Ingredients
- 1 cup water 100-110 degrees
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 ¼ cups all-purpose flour
- 4 teaspoons olive oil
- 1 teaspoon salt
- canola oil vegetable oil, or sunflower oil for frying
- powdered sugar
Instructions
- Warm up water to 100-110°F (37-43°C). Mix in active dry yeast and sugar, letting it bloom for 5 minutes.
- Stir the yeast mixture into a bowl with the flour, olive oil and salt. Mix until a shaggy dough forms.
- Transfer the shaggy dough onto a lightly oiled work surface and knead for about 8 minutes, until a smooth dough forms. Or you can mix it in a stand mixer with a dough hook for 6 minutes on low speed.
- Transfer the dough to a greased mixing bowl and cover it with a plate or a damp kitchen cloth for 60-90 minutes until it doubles in size.
- Heat oil to 350°F (177°C) in a deep pan over medium heat for frying.
- Tear off small portions of the risen dough (about 2-3 tablespoons in size), rolling them into balls. Let the dough balls rest on a lightly floured or oiled tray for 10 minutes.
- Fry the dough balls in the hot oil for about 4 minutes, turning them occasionally until golden. Lift them out with a slotted spoon, transfer them to a wire rack to cool and let the excess oil drip off.
- While still warm, coat the zeppole with a generous dusting of powdered sugar. Serve warm for maximum magic.
Equipments used:
Notes
- 🌡️ Control Yourself:
- 🌡️
- For perfect zeppole, start with the right yeast-activating water temp, between 100-110°F (37-43°C)—warm, not hot. Similarly, frying at a steady 350°F (177°C) ensures they're golden without being oily. Use a thermometer or a deep fryer with a thermostat to keep the oil temp just right.
- 🍞 Dodio-Dough, There'll Be No Nose Job:
- 🍞
- Your dough should be soft and pliable, not sticky or dry. Add flour a bit at a time if it’s too wet. This texture means light, airy zeppole.
- ’
- ⏳ Patience Pays:
- ⏳
- Let your dough double in size in a warm spot and rest for ten minutes before frying. Cooler kitchen? A turned-off oven with a pan of boiling water works great for rising.
- 📏 Even Steven:
- 📏
- :
- Shape dough balls evenly for a good look and consistent cooking. This avoids under or overcooked spots.
Nutrition Information
Show Details
Calories
106kcal
(5%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
147mg
(6%)
Potassium
23mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin C
0.001mg
(0%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Zeppole
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 147mg | 6% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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