Potato Zeppoline That Will Surprise You: Soft, Sweet, and Very Easy to Make!: The potato zeppoline are one of those desserts that win you over from the first bite. They melt in your mouth and are perfect for a tasty snack or to accompany a cup of tea with friends and family. Find out how to prepare them with or without Bimby in a few simple steps: you’ll see, you won’t be able to stop at just one taste!
I love preparing these zeppoline in autumn and winter when the scent of sweet fried food and sugar can warm the heart. Not just for Carnival! Ideal for family parties, cold afternoons, or even as a sweet treat for a casual gathering with friends. Their soft texture and delicate flavor make them irresistible!
- Difficulty: Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter, and Spring
Ingredients
Potato Zeppoline That Will Surprise You: Soft, Sweet, and Very Easy to Make!
- 2 cups Manitoba flour
- 1/4 cup sugar
- 2 tbsp milk
- 2 tsp fresh yeast
- 5.3 oz potatoes (boiled)
- 1 egg
- 1 lemon zest
- 2 cups peanut oil (for frying)
Steps
Potato Zeppoline That Will Surprise You: Soft, Sweet, and Very Easy to Make!
With the Bimby:
Chopping: Put the sugar and lemon zest in the bowl. Chop for 10 seconds at speed 10. Set aside.
Dissolve the yeast: Pour the milk and yeast into the bowl. Dissolve for 1 minute at 98°F, speed 2.
Dough: Add the sugar with lemon, butter, potatoes, flour, and egg. Knead for 3 minutes in SPIGA mode. Check the consistency: it should be elastic and well-knit.
Rising: Transfer the dough to a bowl, cover with plastic wrap, and let it rise in a dry place for about 2 hours.
Shaping: Prepare balls of 1.4 oz each and place them on a tray lined with parchment paper. Cover with a cloth and let rise for 1 hour.
You can make them by rolling out the dough and using a 2-inch round cutter to make circles.
Frying: Heat the oil to 338°F in a large pot. Fry the zeppoline a few at a time until golden. Drain on paper towels and roll immediately in granulated sugar.Without the Bimby:
Chopping: Grate the lemon zest and mix it with the sugar.
Dissolve the yeast: Slightly warm the milk and dissolve the fresh yeast in it.
Dough: In a bowl, combine flour, flavored sugar, soft butter, mashed potatoes, and egg. Add the milk with yeast and knead by hand or with a mixer until the dough is smooth and elastic.
Rising: Cover the dough with plastic wrap and let rise in a dry place for about 2 hours.
Shaping and frying: Follow the steps described above.
Storage: Zeppoline are best freshly made, but you can store them for 1 day in an airtight container. Reheat slightly before serving.
Notes: You can replace lemon zest with orange for a different touch.
Serving: Serve them with a dusting of powdered sugar or accompanied by sweet creams.
Potato Zeppoline That Will Surprise You: Soft, Sweet, and Very Easy to Make!
FAQ (Frequently Asked Questions)
Can I use another type of flour?
Soft and sweet, potato zeppoline are the perfect dessert for any occasion. Discover the easy recipe to make with and without Bimby!
How to know if the oil is at the right temperature?
Dip a toothpick: if bubbles form around it, the oil is ready.
Can I bake them instead of frying?
Yes, brush with melted butter and bake at 356°F for about 15-20 minutes.
