Title: Don Barba's Zeppole
Categories: Dessert, Italian
Yield: 1 Batch
1 c Water
1/4 ts Salt
1 1/2 oz Brandy
1 c Flour
2 c Olive oil; +2 tb, divided
1/2 c Confectioners sugar
Combine water, salt, and brandy and bring to a boil. Remove from
heat, and add flour mix vigorously. Return to heat and continue
mixing until mixture becomes dry and somewhat hard. Pour olive oil on
a bread board and place dough on it and let cool. Roll the dough and
fold over, and roll again. Repeat this about 7 times or until the
dough has asorbed all the oil and has become elastic. Roll dough and
shape into a long rope about the thickness of your finger. Cut the
rope into 6" pieces and form each piece into a ring. Prick each ring
with fork and fry in hot oil until golden and crisp.
Note: Do not fry too many rings at once.
Drain rings well and sprinkle generously with sugar.
M's note. The zeppole I have had were made with a regular bread dough
and cooked in a neutral-flavored oil.
Recipe by Don Barba
Posted by: John Cline, RIME planning administrator
