The recipe for zeppole with pizza dough stuffed with chocolate is a delicious variation of classic zeppole. This version combines the irresistible goodness of zeppole with the incredible pleasure of chocolate, creating an irresistible dessert that will make both adults and children happy.
The base of these zeppole is made of a soft pizza dough, which is fried until golden and crispy. The inside, however, is the real surprise: a heart of melted chocolate that melts in the mouth with every bite, creating an unforgettable taste experience.
Zeppole with pizza dough stuffed with chocolate are perfect for special occasions, parties, or simply to satisfy a sudden craving. Their preparation requires a bit of patience and skill, but the final result is definitely worth it. In this recipe, we will discover how to create these delicacies and surprise your friends and family with a unique and delicious dessert. Below are more recipes:
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 40 Minutes
- Portions: 20
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for zeppole with pizza dough
- 1 cup water
- 0.21 oz fresh yeast
- 1.9 cups remilled durum wheat semolina flour
- 1.3 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 1 tsp sugar
- 0.42 oz salt
- to taste Nutella® (or other hazelnut cream)
- to taste sugar (for decorating)
Tools for zeppole with pizza dough
- 1 Bowl
- 1 Pastry Bag
- 1 Pan
- 1 Skimmer
Steps
To prepare the recipe for zeppole with pizza dough, start by dissolving the yeast in a bowl with water,
add the sugar,
the extra virgin olive oil,
the sifted flours, and
start kneading, first in the bowl, and
then transfer the dough to the work surface.
Keep kneading and finally add the salt,
knead until the salt is completely absorbed,
form a ball that you will let rise in a bowl, covered with plastic wrap, in the oven turned off with the light on for 2 hours.
After the rising time, take back the dough,
form balls of 50-60 g
and fry by stirring continuously with a skimmer, in plenty of boiling oil at 340°F-355°F.
Drain the zeppole only when they are well browned and
transfer them to a tray covered with absorbent paper.
When you have finished frying the zeppole, fill a pastry bag with a small hole nozzle, with Nutella or chocolate.
Fill all the zeppole with Nutella,
while still hot, roll them in sugar and
serve warm.
Zeppole with pizza dough should be consumed the same day, as pizza dough tends to harden the day after frying.
