Zeppole

Zeppole

Ingredients

  • 1 C All-Purpose Flour
  • 4 oz Sweet Cream Butter, Unsalted
  • 1 ea Water
  • 32 oz Vegetable Oil
  • 1-1/2 oz Salt
  • 6-1/2 oz Pure Sugar Cane, Extra Fine Granulated
  • 1/2 oz Korintje Cinnamon, Ground
  • 4 ea Large Egg

Preparation

  1. Over medium heat, take a saucepan combine butter, salt and 1-1/2 oz of sugar and water and bring to a boil. Remove saucepan and add flour. Combine using wooden spoon. Return to heat, continue to stir until it forms a ball. Remove flour ball from saucepan and transfer to mixing bowl with a mixer. Place on low speed and add eggs one at a time. Make sure each egg is completely blended in. Continue to mix until smooth.
  2. Place vegetable oil into a heavy 4 qt sauce pan. Using an immersion thermometer, heat to 375°F. Scoop out balls with a small ice cream dish and drop into heated oil. Using a large spoon, turn at least 1 time. Remove and drain on paper towels.
  3. Dust with cinnamon sugar (combine remaining sugar with cinnamon).

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