Zeppole Pops
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Zeppole Pops
The Zeppole is Italy's donut. It comes in many varieties, but this one is the simplest and most satisfying. Try sticking them on decorative paper straws for a festive and fun dessert table!
Ingredients
Directions
In a small bowl, add the yeast, sugar, and water. Let stand until creamy, about two minutes, and stir to dissolve the yeast.
In a large mixing bowl combine the flour, yeast mixture, salt, and Colavita olive oil. Stir with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let rinse in a warm place for 1 - 1 1/2 hours.
In a deep saucepan, pour enough Colavita oil into a deep saucepan or dutch oven so that it is 3 inches deep. Heat the oil to 370˚F (use a frying thermometer).
You can test if the oil is hot enough by dropping a tiny amount of the dough into the oil. If it sizzles and starts to brown, your oil is ready.
Scoop the dough in tablespoon-sized amounts into the hot oil. Do this for about 4 zeppole at a time, don't crowd the pan.
Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain.
When all the zeppole are fried and drained, sprinkle generously with powdered sugar and serve hot.
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Ingredients
Directions
In a small bowl, add the yeast, sugar, and water. Let stand until creamy, about two minutes, and stir to dissolve the yeast.
In a large mixing bowl combine the flour, yeast mixture, salt, and Colavita olive oil. Stir with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let rinse in a warm place for 1 - 1 1/2 hours.
In a deep saucepan, pour enough Colavita oil into a deep saucepan or dutch oven so that it is 3 inches deep. Heat the oil to 370˚F (use a frying thermometer).
You can test if the oil is hot enough by dropping a tiny amount of the dough into the oil. If it sizzles and starts to brown, your oil is ready.
Scoop the dough in tablespoon-sized amounts into the hot oil. Do this for about 4 zeppole at a time, don't crowd the pan.
Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain.
When all the zeppole are fried and drained, sprinkle generously with powdered sugar and serve hot.