Zeppole :: Italian Street Food
Author: 
 
Ingredients
  • 1 pkt rapid rise dry active yeast
  • 3 Tbsp sugar
  • ¾ cup warm water {between 110-115 degrees}
  • 1½ cups flour
  • pinch of salt
  • vegetable oil for frying
  • powdered sugar for dusting
Instructions
  1. In a measuring cup dissolve the sugar with the warm water. Stir in the yeast and allow to sit for about 10 minutes to activate the yeast. It should nearly double in volume.
  2. In a bowl stir together there flour and salt. Gently stir in the water yeast mixture just until incorporated. You don't want to overwork the dough. *It is a very sticky dough.
  3. Place a damp clean kitchen towel over the bowl and allow the dough o rise for about an hour in a warm area of the kitchen. {You will not work the dough at all once it rises}
  4. Heat about 2-3 inches of vegetable oil in a large pot over medium low heat. To test the oils readiness, gently drop in a small piece of the dough in. If small bubbles form around it and the dough gently rises to the top then you are all set. If it sinks and stays there, the oil isn't ready. And if the oil starts going all crazy when you place the dough in, its too hot.
  5. Using a couple spoons gently drop pieces of dough into the hot oil. Cook for about 2 minutes per side until golden. I don't like them too big so I keep mine on the smaller side, maybe two biters. The dough will expand a bit as it cooks too.
  6. Dust with powdered sugar and eat immediately. They are best served fresh out the oil.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/08/zeppole-italian-street-food-2/