Zeppole

Zeppole
Zeppole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    kg all purpose flour, 300g butter, 200g sugar, 5 eggs, 250g milk, 1 1/2 cubes of fresh yeast (they're 25g each, so total is about 1 1/3 oz), a pinch of salt, a few drops of vanilla extract OR the grated zest of a lemon (organic!)

  • (sugar+cinnamon powder to sprinkle on the cooked zeppole)

Directions

mix yeast, a glass of warm milk, a tsp. of sugar and a couple Tsp. of flour, let rise until doubled; mix in with the other ingredients in a bowl, knead for about 20' to a smooth ball, cover with a cloth and let rise until doubled; knead again for a couple minutes, form sticks about 8" long by 1/2" thick, join the ends, cover again and let rise on a top for about an hour; deep-fry in oil, sprinkle with sugar+cinnamon, eat at least 10. (as a sidenote: in Naples, when one has a lisp, they say he has a zeppola in his mouth) posted by _dario at 1:43 AM on November 2, 2008 [1 favorite]

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