Italian Donuts (Zeppole)
Serves 1210 mins prep5 mins cook
The incredible texture of these fried donuts, that's both crispy on the outside and super soft on the inside, will blow your mind.
0 servings
What you need
Instructions
0 Take the dough and divide it into 12 equal pieces. I rip equal size pieces with my hand, but you can use a pastry cutter or a knife to be precise. 1 Roll the dough into dough ball with your hands, and shape/stretch it out so that it looks like a flat disc. The disc should be thin. Dust each one with flour if it sticks to your hands. 2 In a pan with high sides, heat up the oil and make sure it “shimmers." You can test the oil by placing in the tip of a wooden spoon, and if it bubbles, it's ready. 4 Don't overcrowd the pan, cook 3 or 4 doughnuts at a time. As soon as I place them in, I reduce the heat to medium and fry for 2 minutes on each side or until golden. 3 Set on paper towel, dust with icing sugar and enjoy.View original recipe