Zeppole

 

The zeppole are sweet typical of Naples (Italy) . They are usually consumed for Saint Joseph (March 19th) but currently can be found at any time and in all Italian bakeries . 

INGREDIENTS:

• 2 cups of flour ( passed through a fine sieve )
• 2 cups of water
• 4 tablespoons of ​​white wine 
• 2 teaspoons ground cinnamon
• 1 cup icing sugar
• Pinch of salt
• Extra virgin olive oil*

* If you don't have olive oil, use corn, sunflower or canola oil.

In a large pot pour the water and wine. We heat over medium heat until it begins to smoke. We must not allow boiling , this is important.

When this happens we add all the flour at once and stir constantly with a wooden spoon. After a while it will form a ball around the spoon. We remove the dough from water and place it on marble or a smooth and clean surface of the kitchen.

Knead with a roller until it becomes soft and smooth (at least half an hour ) . Now let's take the dough and roll it until takes like long snake shape with the thick of a finger.

Cut sections of 3 inches and join the ends to form donuts. We will fill before a deep pan with plenty of olive oil put at medium heat  and almost  near to start to smoke we will introduce the donuts. They should fry with much bubbling . Just put some few at a time, as they must float freely without touching in between .

With a toothpick or a fork  puncture the zeppole in order the dough comes out . In this way they are much more crisp and golden . When zeppole have taken a deep golden brown color, take them out and deposited on absorbent paper. The final touch is to make a mixture with cinnamon and sugar. Zeppole are passed by it and are ready to be consumed hot or cold , to consumer tastes .