Description
Discover how to make perfect Zeppole, the classic Italian pastry, with our step-by-step recipe guide. Learn tips for achieving the ideal texture and flavor.
Ingredients
Scale
- 1 1/4 cup (300 ml) s warm whole milk, 112° to 115°
- 2 tablespoon (30 ml) s granulated sugar
- 1 teaspoon (5 ml) active yeast
- 2 1/4 cup (540 ml) s 00 flour
- 1/2 teaspoon (3 ml) coarse sea salt
- Zest of 1/2 lemon, optional
- 2 large whisked eggs
- Neutral oil for frying
- Powdered sugar for garnish
Instructions
- In a medium bowl, combine the warmed milk, half the sugar, and yeast by whisking them together. Leave the mixture to sit for 5 to 7 minutes until a frothy layer forms on top.
- In another large bowl, blend the flour, salt, the rest of the sugar, and lemon zest.
- Make a hollow in the center of the dry ingredients and pour in the two whisked eggs.
- Stir the eggs into the dry ingredients as thoroughly as possible.
- Incorporate the milk and yeast mixture into the dry ingredients and mix until everything is well combined.
- Cover the bowl with plastic wrap and place it in a warm, dark spot to rise for about 2 hours or until it has doubled in volume.
- Pour oil into a pot and heat it to 350°F.
- Using two spoons, scoop and drop about 1 to 2 tablespoons of batter into the hot oil.
- Fry each side for roughly 45 seconds or until golden brown, flipping them to ensure even cooking.
- Take them out of the oil and place on a rack to drain any extra oil.
- Dust them immediately with powdered sugar before serving them warm.
Notes
- Ensure the milk is 112° to 115°F to activate the yeast effectivelynCombine flour, salt, sugar, and lemon zest thoroughly to avoid lumpsnMaintain oil at 350°F for consistent frying and minimal oil absorption
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: warm milk doughnuts, yeast fried dough, lemon zest pastries, crispy fried dessert, powdered sugar garnish, homemade frying treats
