Zeppole

Print Recipe

5 from 1 vote

This Sicilian doughnuts are super sweet and really sticky

Recipe Category: Dessert

Makes enough for: batch Zeppole

Equipment

You will need a sugar thermometer for accuracy **

Ingredients

150 g flour
50 g almond flour
12 g fructose
2.5 mls baking powder
1 pinch fine salt
3 eggs, lightly beaten
150 g honey
canola oil for frying
25 g pistachios, lightly toasted and roughly chopped

Method

Place the flours, fructose, baking powder and salt into a stand mixer bowl
Use the dough hook and mix to combine
Add the eggs and mix until a dough forms
Cover the bowl and place into the fridge for 20 minutes to rest
Pour enough oil into a large frying pan or wok so that it measures 3cm deep *
Heat the oil over a medium to high temperature to 180° Celsius **
Use a teaspoon to scoop up the dough, and drop into the oil, doing a few at a time to not crowd the pan
Fry the zeppole, flipping them over as they fry, until they are golden brown all over
Remove from the oil and set aside to drain on kitchen towel
When you have fried all of the dough, place the honey into a small frying pan and heat over a low temperature
When it is warm, toss each of the zeppole in the honey
Place on your serving plate and when all have been coated, sprinkle the pistachios on top

Notes

* your pan must be large enough that you don't allow the oil to come up more than a third of the way - I prefer to use a wok.
** if you do not have a thermometer you can test the oil by dropping a little bit of the dough into it. When it sizzles, the oil is hot enough.