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Zeppole

Australian Gourmet Traveller Italian dessert recipe for zeppole (doughnuts)
Zeppole

Zeppole

William Meppem
24
20M
15M
35M

These fluffy doughnuts are favourites at street fairs in Italy, eaten hastily from paper bags, scattering sugar as you eat. Perfect served with a strong coffee.

Ingredients

Fennel sugar

Method

Main

1.For fennel sugar, combine raw sugar, fennel seeds and rind in a mortar, then using a pestle, grind to a fine powder, pass through a coarse sieve, discarding solids, add caster sugar and set aside.
2.Combine cream and milk in a small saucepan over low heat and warm gently to blood temperature.
3.Meanwhile, combine flour, yeast, sugar, rind and ½ tsp salt in a bowl, make a well in centre, then add cream mixture and stir to incorporate. Knead dough gently on a lightly floured surface until smooth. Place in a bowl, cover with plastic wrap and stand in a warm place until doubled in size (35-40 minutes).
4.Roll dough into walnut-sized pieces and place on a baking paper-lined tray, cover with a tea towel, stand in a warm place and prove for another 20 minutes.
5.Heat oil in deep-fryer or deep saucepan to 180C. Fry doughnuts in batches until golden and crisp (3-4 minutes). Drain on absorbent paper. Toss in fennel sugar and serve immediately.

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