italian zeppole

How To Make italian zeppole

• Step 1
  Sprinkle the yeast into the water and let it sit on the top for 30-60 seconds. Add the sugar and stir it all together. Let it sit until it becomes foamy and frothy, approximately 7-10 minutes.
• Step 2
  Meanwhile, whisk the flour and salt in a large bowl. Add the yeast mixture to the flour mixture. Add 1 tablespoon oil and, using a spatula, work the dough for several minutes to combine. Cover the bowl with plastic wrap and place it in a warm part of the kitchen. Let it rise until it is double in size.
• Step 3
  Heat 1-inch oil in a heavy stockpot or Dutch oven to 375 degrees. Using two spoons (one to scoop and one to push the dough into the oil) or a small cookie scoop, carefully drop six dough balls into the hot oil. Cook for about 3-4 minutes or until they are golden brown and puffy. Turn the doughnuts halfway through the cooking process.
• Step 4
  Using a slotted spoon, remove the zeppoles to paper towels and drain. Sprinkle with powdered sugar. For best results, serve warm.
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