Recipe: Zeppoli
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Title: Zeppoli
Categories: Desserts, Italian
Yield: 20 servings
2 tb Butter
1 pn Salt
1 c Flour
3 Eggs, whole
1 Egg yolk
Vegetable oil
- for deep frying
1/2 c Confectioners' sugar
As made in Naples for the Feast of San Giuseppe, these crullers are piped
from a pastry bag into ring shapes. After being fried, their centers are
filled with pastry cream and cherry preserves.
PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter
dissolves. Off heat, dump in flour all at once and stir rapidly to mix.
Return pan to medium-high heat and cook, still stirring rapidly, until
mixture is smooth and begins to coat bottom and sides of pan. Remove pan
from heat and, one at a time, add eggs and extra yolk, stirring briskly
until each addition is absorbed. Let mixture cool to room temperature. Put
confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F.
Using 2 teaspoons, drop in nuggets of dough about the size of a small
walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the
zeppoli will rise to the surface, turn over when their bottom halves are
golden brown, and finally rupture slightly and puff further as the interior
dough expands. Remove them from the oil when golden brown, firm, and hollow
inside. (Check one from the first batch, and if the interior is at all
soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then
toss in the bag with confectioners' sugar. Serve at once.
Tom Maresca and Diane Darrow - Prodogy Guest Chefs Cookbook
-------------
EPPOLE--Sweet Puffs
1/2 cup butter
6 TBS sugar
4 eggs
2 TBS vegetable oil
4 TBS brandy
1/2 tsp salt
1 TBS grated lemon peel
1 1/2 cups flour
vegetable shortening for deep frying
confectioner's sugar
Cream butter and sugar together; mix in eggs and next 5 ingredients.
Heat shortening in a skillet; drop teaspoons of batter into hot oil.
Fry several at a time over medium heat until puffy and golden brown.
Drain well on paper towels and serve hot, sprinkle with confectioners'
sugar or honey.
-----------------
ZEPPOLI WITH ANCHOIVES
( appetizer )
several dozen
7 cups flour, approx
1 tbs dry yeast
1/8 tsp salt
3 cups warm water
3 small cans anchoivies, each anchoivie cut into 3 parts
fat to fry
Dissolve yeast in all the warm water in a large bowl.Let stand 5 to 10
minutes
Add flour and salt gradually, adding enough flourfor a slightly sticky
but manageable dough.
cover and let rise till double. about 1 hour.
Punch down and pinch off pieces of the dough, with oiled fingers,
about a 1 inch ball each piece.
Insert a piece of anchoivy in the dough and seal.
Drop into hot fat and fry golden on all sides. Serve warm
ZEPPOLI NAPOLITANO
(puffs with raisins)
3 dozen
2 cups warm water
1 tbs dry yeast
2 tbs sugar
1/2 tsp salt
1/2 cup raisins
4 cups flour
Soak raisins in very hot water to plump up. Drain well.
Dissolve yeast in warm water in a large bowl. add sugar and salt and
stir.
Slowly add flour, stirring with a spoon. add enough flour until
mixture looks like pancake batter.Then add rasisns and any remaining
flour.
Cover bowl and let mixture rise light and bubbly.
Drop by tablespoonfuls into hot fat. Fry on both sides until browned.
Drain on toweling paper.
Serve with drizzles of honey, granulated or powdered sugarSFINGIS
( another fried dough puff)
approx 3 dozen
6 eggs
1 cup milk
3 cups flour
1 tsp baking powder
2 tbs whiskey or rum
1 tsp vanilla
In bowl add flour and baking powder. Make a well in center and add
remaining ingredients and mix by hand.
Drop mixture by tablespoonful into hot fat and fry until browned on
all sides. Drain on toweling paper. Dust with honey or sugar
Title: Zeppoli
Categories: Desserts, Italian
Yield: 20 servings
2 tb Butter
1 pn Salt
1 c Flour
3 Eggs, whole
1 Egg yolk
Vegetable oil
- for deep frying
1/2 c Confectioners' sugar
As made in Naples for the Feast of San Giuseppe, these crullers are piped
from a pastry bag into ring shapes. After being fried, their centers are
filled with pastry cream and cherry preserves.
PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter
dissolves. Off heat, dump in flour all at once and stir rapidly to mix.
Return pan to medium-high heat and cook, still stirring rapidly, until
mixture is smooth and begins to coat bottom and sides of pan. Remove pan
from heat and, one at a time, add eggs and extra yolk, stirring briskly
until each addition is absorbed. Let mixture cool to room temperature. Put
confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F.
Using 2 teaspoons, drop in nuggets of dough about the size of a small
walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the
zeppoli will rise to the surface, turn over when their bottom halves are
golden brown, and finally rupture slightly and puff further as the interior
dough expands. Remove them from the oil when golden brown, firm, and hollow
inside. (Check one from the first batch, and if the interior is at all
soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then
toss in the bag with confectioners' sugar. Serve at once.
Tom Maresca and Diane Darrow - Prodogy Guest Chefs Cookbook
-------------
EPPOLE--Sweet Puffs
1/2 cup butter
6 TBS sugar
4 eggs
2 TBS vegetable oil
4 TBS brandy
1/2 tsp salt
1 TBS grated lemon peel
1 1/2 cups flour
vegetable shortening for deep frying
confectioner's sugar
Cream butter and sugar together; mix in eggs and next 5 ingredients.
Heat shortening in a skillet; drop teaspoons of batter into hot oil.
Fry several at a time over medium heat until puffy and golden brown.
Drain well on paper towels and serve hot, sprinkle with confectioners'
sugar or honey.
-----------------
ZEPPOLI WITH ANCHOIVES
( appetizer )
several dozen
7 cups flour, approx
1 tbs dry yeast
1/8 tsp salt
3 cups warm water
3 small cans anchoivies, each anchoivie cut into 3 parts
fat to fry
Dissolve yeast in all the warm water in a large bowl.Let stand 5 to 10
minutes
Add flour and salt gradually, adding enough flourfor a slightly sticky
but manageable dough.
cover and let rise till double. about 1 hour.
Punch down and pinch off pieces of the dough, with oiled fingers,
about a 1 inch ball each piece.
Insert a piece of anchoivy in the dough and seal.
Drop into hot fat and fry golden on all sides. Serve warm
ZEPPOLI NAPOLITANO
(puffs with raisins)
3 dozen
2 cups warm water
1 tbs dry yeast
2 tbs sugar
1/2 tsp salt
1/2 cup raisins
4 cups flour
Soak raisins in very hot water to plump up. Drain well.
Dissolve yeast in warm water in a large bowl. add sugar and salt and
stir.
Slowly add flour, stirring with a spoon. add enough flour until
mixture looks like pancake batter.Then add rasisns and any remaining
flour.
Cover bowl and let mixture rise light and bubbly.
Drop by tablespoonfuls into hot fat. Fry on both sides until browned.
Drain on toweling paper.
Serve with drizzles of honey, granulated or powdered sugarSFINGIS
( another fried dough puff)
approx 3 dozen
6 eggs
1 cup milk
3 cups flour
1 tsp baking powder
2 tbs whiskey or rum
1 tsp vanilla
In bowl add flour and baking powder. Make a well in center and add
remaining ingredients and mix by hand.
Drop mixture by tablespoonful into hot fat and fry until browned on
all sides. Drain on toweling paper. Dust with honey or sugar
MsgID: 0011121
Shared by: Diane
In reply to: ISO: Zippoli or Zeppoli
Board: Cooking Club at Recipelink.com
Shared by: Diane
In reply to: ISO: Zippoli or Zeppoli
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Zippoli or Zeppoli |
tom Massey | |
2 | Recipe: Zeppoli |
Diane | |
3 | ISO: Zippoli |
Chi Chi DiShanni |
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