Ingredients
- Serves 16-20
- Adapted from Gourmet Traveller
- • 125ml (1/2 cup) pouring cream
- • 60ml (1/4 cup milk)
- • 1 teaspoon vanilla extract
- • 225g (1 ½ cups) plain flour, plus extra for dusting
- • 1 tablespoon dried yeast
- • 30g caster sugar
- • Vegetable oil for deep frying
- Espresso Sugar
- • 5 tablespoons caster sugar
- • 1 tablespoons espresso
- Mascarpone
- • 250g mascarpone
- • 2 tablespoons rum
- • ¼ cup pure icing sugar, sifted
- • 1 teaspoon vanilla extract
Preparation
Step 1
For espresso sugar, combined caster sugar and espresso in a container and
shake to combine.
For zeppole, combine cream, milk and vanilla in a small saucepan and warm over low heat until lukewarm (30 seconds – 1minute). Meanwhile, combine flour, yeast, sugar and a pinch of fine salt in a large bowl. Add cream mixture and stir to combine. Turn onto a floured work surface and knead for 5 minutes or until the dough is soft and smooth. Transfer to a lighly oiled bowl, cover and stand in a warm place until doubled in size (35-40 minutes).
Knock back dough, divide into walnut sized pieces and roll into smooth balls. Place on a lighly floured tray, cover with a tea towel and stand for 30 minutes or until risen.
Meanwhile, whisk mascarpone, rum, icing sugar and vanilla in a bowl until smooth and combined. Refrigerate until required.
Preheat oil in a deep fryer or deep-sided saucepan to 180°C (350°F). Deep fry zeppole in batches, turning occasionally until golden and cooked through (3-4 minutes) Drain with a metal sieve, toss in espresso sugar and serve hot with mascarpone.