- 2 cups water
- 10 oz granulated sugar
- 3 tbsp olive oil
- 1/2 tsp salt
- 2 cups flour
- 2 large eggs
- 1/4 cup light, white wine ( you could use Amaretto or Marsala)
- oil for frying
- powdered sugar
Mix water, wine, sugar, and oil in a heavy saucepan and bring to a boil. Add flour all at once. Remove from heat and begin whisking or stirring with a wooden spoon until the mixture forms a mass. Return to low heat and cook five minutes, stirring constantly. Remove from heat. Add eggs one at a time. Beat vigorously after each addition, making sure that the egg doesn’t cook. Continue beating the dough until it has a satiny texture.
Grease the countertop or board lightly with oil. Turn out the dough and pat down flat. Fold the sides over on itself so there are 3 layers. Repeat this, turning the dough each time, five more times.
Heat oil in a large pot or fryer.
Working with about one third of the dough at a time, keeping the rest covered, and roll out in a log, to the thickness of your thumb. Pinch off into teaspoon sized pieces. Place three or four pieces at a time into boiling oil. Turn and fry until golden on both sides. Drain on brown paper.
Some cooks like to form the zeppole into rings, more like a donut. Roll the dough into snakes about as thick as your little finger, cut them into eight inch lengths, and pinch the ends together to make rings. Fry the zeppole a few at a time, pricking them with a skewer as they fry, so the dough will bubble out and they'll become crunchier and more golden. Drain.
Place in a paper bag and sprinkle powdered sugar over them. Close the bag and shake to cover with sugar.
They can be dredged in a mixture of three teaspoons of cinnamon and one cup of sugar.
They can also be dipped in a honey mixture instead of sugar.
Honey Glaze for Zeppole
- 3/4 cup (250 g) honey
- 2/3 cup (125 g) sugar
- 1 pinch powdered cinnamon
- 1/2 teaspoon vanilla extract
- 3 tablespoons water
- Candy sprinkles
Make the zeppole and keep them warm
Mix the honey, water and sugar, and cook the syrup until the fine thread stage (squeeze a drop between thumb and forefinger, then separate them; fine threads that break easily should form).
Lower the flame to an absolute minimum, stir in the cinnamon and the vanilla, and dip the zeppole two or three at a time, removing them with a fork and laying them on the serving dish. When you have finished dipping, sprinkle the zeppole with coloured sprinkles, pour the remaining syrup over them, and serve hot.
Alternatively, and this is the way I prefer to make them, you can pipe (or spoon) out the batter onto baking sheets and bake.
Cut parchment paper to fit your baking sheets and draw circles of about four inch diameter on the underside of the paper. Place them drawing side down on the baking sheet and use the circles you drew as a guide for placing your pastry. Bake in a preheated 425 degree oven for twenty to twenty-five minutes, or until golden brown.
When cooled, split your rings and fill with Crème Patissiere, Chantilly Cream, or plain whipped cream and sliced berries. Sprinkle tops with icing sugar and serve.