Tag: zeppole

Christmas Zeppole – 's Christmas Zeppole Recipe – Italian Cuisine

Boil the water with lemon peel and sugar over medium heat, then remove from the heat and add the flour all together, stirring immediately to mix, then put back on the heat at low and continue stirring until a patina is created on the bottom. and the dough will come off the walls, like the choux pastry.

Grease the work surface with very little seed oil, transfer the mixture into it and (being careful not to burn yourself) work it briefly to compact it better, then start to detach some pieces, create cords about 20-22 cm long (and about 1- thick. 2 cm) and L-shaped, overlapping the ends and making them adhere to each other.

Fry the donuts a few at a time in hot oil, draining them with a slotted spoon as soon as they brown and then drying them on kitchen paper.

Heat the honey in a saucepan with grated orange peel, so that it melts well, then pass the donuts, and then decorate them with sprinkles.

The Christmas donuts are ready, you just have to taste them now!

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Zeppole of the Immaculate Conception – 's Zeppole of the Immaculate Conception – Italian Cuisine

Put the flour, sugar and yeast in a bowl, mix and then add the water: it should be a rather liquid batter.
Cover the bowl with cling film and let it rise for 2-3 hours or until the dough is tripled and full of bubbles.

Heat the oil in a saucepan and cook the zeppole a few at a time, forming some with 2 spoons, then drain them on kitchen paper.

Prepare the glaze by heating the water, sugar and honey over low heat until they are well melted, then turn off the heat and add the liqueur.
Pass the zeppole in the icing, one at a time, covering them entirely.

The donuts of the Immaculate Conception are ready: immediately decorated with sprinkles or sugar sprinkles and served.

Salted Zeppole: the delicious appetizer for Christmas! – Italian Cuisine

Not sure what to start the party menu with? The salty zeppole satisfy every perplexity and gluttony. Seeing is believing!

Who said that the zeppole they are just the sweet ones, which they usually prepare for St. Joseph? There are those too salty, which can become a sweet tooth starter to serve on the table a Christmas.

Typical of Neapolitan cuisine, in the salty version they are also known as zeppole of grown pasta. Finger food par excellence, they lend themselves to passing the wait before the pizza, but also as an appetizer or as a pleasant interlude between first and second courses. The only contraindication: being fried, one leads to another, and you have to be careful with your diet!
Below we provide you the recipe step by step, in the gallery some straight to make them even more delicious.

How to make salted zeppole of grown pasta: the recipe

Ingredients

To make salted zeppole, you will need: 300 g of flour 00, 250 g of water, 5 g of dry yeast, 5 g of salt and peanut oil for frying.

Method

In a bowl, combine the flour, water, dry yeast and salt. Mix well with the help of a spoon or with your hands, then cover the bowl with cling film and let the dough rise for a couple of hours, making it double in volume.
Meanwhile, heat abundant peanut oil in a saucepan. When it reaches the right temperature, remove a ball from the dough with a spoon and slide it into the oil to fry it. The ball must brown on the surface, then it is ready to be removed from the oil and placed on a tray lined with absorbent paper. Repeat the operation until you have finished the dough. Serve them in a bowl with a pinch of salt.

Fried salted zeppole without leavening

Ingredients

These salty zeppole do not require leavening. Here is what you need: 2 eggs, 50 grams of butter, 150 grams of water, 75 grams of flour 00, gorgonzola, fresh spreadable cheese, peanut oil and raw ham to taste.

Method

In a saucepan, pour the water and then the butter cut into small pieces, to melt. When the butter is melted, remove the saucepan from the heat, and add all the flour, mixing well until it forms a ball. Put the saucepan back on the heat for a few minutes, continuing to stir. At this point, add the eggs, but one at a time, the second only to the absorption of the first, mixing with the help of an electric whisk.

Now transfer the dough into a pastry bag with a star spout and shape donuts, placed on a square of baking paper. Meanwhile, heat the oil for frying. Now dip the donuts and let them swell and brown. Once golden they are ready. Place them on a sheet of absorbent paper, to dry them, and decorate them with a spoonful of gorgonzola cream (obtained by mixing the zola with the spreadable cheese) and on top of a slice of ham. Alternatively, you can use another type of sliced (mortadella, speck, coppa, salami …) or anchovies in oil.