Via the Master Baker summary of this month’s competition, I’ve stumbled on a delicious new recipe! An Italian fried doughnut called zeppole. Some recipes seem to resemble a traditional doughnut recipe, however some recipes use yeast and include fermentation time, thus producing a deliciously airy doughnut. Which is then furthered by coating the freshly fried food in a cinnamon/sugar mix or honey glaze or powdered sugar sprinkle. Yum!
I made these on Saturday afternoon using the recipe linked above. I added a bit of sugar to the dough to give the yeast more to eat in hopes of making airy doughnuts; however giving them more time to rise after shaping them would have produced better results. As well, I need to buy an oil thermometer; I think my oil was too hot closer to the end. Regardless they were a delicious snack.