Zeppole

Name: Zeppole
Cook time: 3 min
Total time: 3 min
Yield: 12 zeppole, 12 serving(s)
Ingredients: 4 ounces unsalted butter, cut into 1/2-inch pieces, at room temperature; 1/4 cup water; 1/4 cup sugar (plus more for topping); 1/4 teaspoon salt; 1 cup all-purpose flour; 4 eggs; vegetable oil, for frying

Submitted by chef 998002

"Giada D"

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Ready In:: 3mins
Ingredients:: 7
Yields:: 12 zeppole
Serves:: 12

ingredients

4 ounces unsalted butter, cut into 1/2-inch pieces, at room temperature
¹⁄₄ cup water
¹⁄₄ cup sugar (plus more for topping)
¹⁄₄ teaspoon salt
1 cup all-purpose flour
4 eggs
vegetable oil, for frying

directions

For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.
Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Refrigerate the dough for 15 minutes.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in a couple of minutes.).
Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.