Description
Zeppole (Zeppole) is an Italian pastry, which is a deep fried dough balls. They can be covered as cream or syrup and sprinkled with powdered sugar. There are many recipes of this delicacy. These are made from choux pastry or yeast. Usually, these donuts are prepared during the celebration of Saint Joseph (La Festa di San Giuseppe) on this day sold a great many Zeppole. They can also be presented as a gift. I cooked doughnuts from a simple choux pastry, which requires a minimum set of products.
Ingredients
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Vegetable oil
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Salt
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Sweet white wine
0.5 cup
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Water
2 cup
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Flour
2 cup
Cooking
Water mixed with wine and butter and bring to boil (until bubbles at the sides of the pan). Pour in a hot liquid to the flour and begin to knead with a wooden spoon until until the dough begins to move away from the walls.
Once the dough has gathered into a ball, it should be spread on a flour covered surface and knead a little. The dough is very elastic and manageable, so that problems should arise. But be careful as it's hot.
Tearing off small pieces of dough, roll them into cords about a little finger thick. Then to seal the ends of the flagellum, forming a donut.
Fry in well heated oil on medium heat for a few minutes, turning the doughnuts. The wine contained in the test not gives upcoming products to absorb the excess oil and they are not as fatty. But the fried doughnuts should first be put on a paper towel, and then they can transfer to a plate.
As I wrote, serve them with various toppings. I have this cheese and berry cream. The donuts came out very tasty!
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