Zeppole - Italian Doughnuts
Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olgasflavorfactory.com.
Cooking tools:
- Saucepan
- Wooden spoon
- Stand mixer
- Hand mixer
- Pot
- Dutch oven
- Candy thermometer
- Ziptop bag
- Piping bag
- Spoon
- Portion scoop
- Slotted spoon
- Paper towel
- Plate
- Baking sheet
- Stove
- Kitchen scale
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plastic wrap
- Sifter
- Mixing bowl
Ingredients
- 1 cup water
- 8 Tablespoons butter (1/2 cup)
- 3 Tablespoons sugar
- 1/4 teaspoon salt
- 1 cup flour
- 4 eggs
- oil (for frying (vegetable, canola or peanut oil))
- powdered sugar (to dust the zeppole)
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