#Fearless Friday – Zeppole

#Fearless Friday – Zeppole

We are close to Hanukkah and all things fried come to mind.

I recently posted a Baked Apple Cider Donut recipe. Baked donuts are great but for this holiday fried goods are really required. It can be intimidating to fry a full size donut so I am giving you an easier alternative.

This recipe comes together really quickly and are easily filled or just sprinkled with cinnamon sugar or powdered sugar. If you are filling them, I find the easiest way is pastry bag fitted with a round hole tip. I love getting creative with my fillings. We love different jams and Nutella. You could even use pudding for a nice cream filling.

Whatever you use, please be sure to tag me in your creations and follow me on Instagram @whiskinthesouthern.

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Zeppole

Course: Endings
Servings: 3 3 donuts per person

Ingredients

  • 3 Tbs. sugar
  • 1 stick unsalted butter
  • 1/4 tsp. salt
  • 1 cup water
  • 1 cup flour
  • 4 large eggs
  • oil for frying
  • FIllings of your choice

Instructions

  • In a heavy saucepan combine the sugar, butter, salt and water. Bring to a boil.
  • Remove from heat and gradually add flour.
  • Put pan over a low heat and stir until it forms a ball. This really varies in time, but typically about 3 minutes.
  • Transfer dough to a medium bowl and then using a hand mixer, beat in eggs one at a time. Be sure to completely incorporate each egg, before adding the next.
  • Beat until batter it is thick and smooth.
  • At this point you can fry immediately or cover and refrigerate, overnight.
  • Pour enough oil into a large pan, I used a dutch oven, to give you a depth of about 2 inches. This is a lot of oil. You can save the oil for another cooking purpose. I'm going to use mine to fry latkes.
  • Bring oil to a temp of 375°, using a candy or fry thermometer. It is REALLY important to maintain the 375° temperature. Your donuts will be brown on the outside and doughy on the inside if not.
  • I use a small ice cream scoop but you can use tablespooons to form balls and then drop carefully into oil.
  • Using a "spider" strainer, turn them once or twice so they cook evenly. They should cook in about 5 minutes.
  • Drain on paper towels and sprinkle with powdered sugar or a cinnamon/sugar mix, while they are still hot. This will make the sugar stick.
  • You can serve as is or you serve with dipping sauces like chocolate or caramel.
  • If you want to fill them, make an X with a small knife that goes almost all the way through. Using a round tip and pastry bag, slightly fill each donut, once they are cool. I used Nutella and strawberry jam.

Notes

 

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