Italian Zeppole
Serves
12
Prep Time
25 min
Cook Time
10 min
Print RecipeIngredients
- 1 ¾ cups (440 mL) all-purpose flour
- 1 tbsp (15 mL) granulated sugar
- 2 tsp (10 mL) instant rapid-rise yeast
- ½ tsp (2.5 mL) baking powder
- ¼ tsp (1.25 mL) salt
- 1 egg
- 1 egg yolk
- ½ cup (125 mL) milk, at room temperature
- 2 tbsp (30 mL) melted butter
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) lemon zest
- Vegetable oil
- Icing sugar
Instructions
- Step 1
Whisk together flour, sugar, yeast, baking powder and salt. In separate bowl, whisk together egg, egg yolk, milk, melted butter, vanilla and lemon zest; whisk into flour mixture until dough starts to form.
- Step 2
On lightly floured surface, knead dough until smooth, adding more flour if needed for dough to come together. Transfer to lightly oiled bowl; cover with plastic wrap. Let stand for 60 to 90 minutes or until doubled in volume.
- Step 3
Lightly dust work surface with flour. Roll out dough into 6- x 4-inch (15- x 10-inch) rectangle, about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) squares.
- Step 4
Fill straight-sided saucepan with enough oil to come 2 inches (5 cm) up side; heat over medium heat until oil registers 375°F (190°C) on deep-fry thermometer. Deep fry zeppole, in batches, for 2 to 3 minutes per side or until golden brown and cooked through; drain on paper towels. Roll in icing sugar.
Tips
Tips:
• Substitute rum extract for vanilla if desired.
• You can also roll zeppole in granulated sugar or cinnamon sugar instead of icing sugar.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 160 |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 21 g |
| Fibre | 1 g |
| Sugars | 7 g |
| Protein | 3 g |
| Sodium | 90 mg |
