- 3 1/2 cup of all-purpose flour spooned and leveled off with the back of a knife
- 1 tsp salt
- 1 tbsp honey
- 2 tsp dry active yeast
- 2 tbsp olive oil
- 1 1/2 cup warm water
- Corn oil for frying
- Powdered Sugar for dusting
Form the zeppole dough
In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
Let the dough rise (covered)
Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
Snip off pieces of dough and fry them up
Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!
source : allrecipes.com