During the Carnival period, Zeppole, also known as Zippulas, cannot be missed. Soft and light, cousins of the legendary Paraffrittus or Frati Fritti. The ingredients are almost similar except for the lard. On the Blog, you will also find the recipe for FRISJOLI, Long Sardinian Zeppole, delicious. Here are more Carnival recipes;
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 5 cups Manitoba flour
- 2 teaspoons granulated sugar
- 15 g fresh brewer's yeast
- 2/3 cup milk
- 1 teaspoon salt
- 3 1/2 tablespoons water
- 3 whole eggs
- 1 1/3 ounces liquor
- 1 orange (zest and juice)
- 1 lemon (zest without white parts)
- 1 packet saffron
- as needed oil for frying
- as needed granulated sugar
Tools
- Bimby
- Bowl
- Frying Pan
Steps
In the Bimby bowl, pour the sugar, lemon zest, and orange zest. Process for 20 seconds at speed 10.
Add the milk and yeast, dissolve for 1 minute at 99°F at speed 2.
Add the rest of the ingredients, except for the orange juice, and process for 10 minutes at kneading speed.
Gradually add the orange juice. You may not need all of it.
Transfer into a bowl and fold the dough a bit. Use the remaining orange juice to help.
Let rise until doubled in size (about 3 hours).
Take small pieces of dough and open them well with your hands. Make a hole in the center.
Fry in hot oil.
Finish by rolling the zeppole in granulated sugar.
