Zeppole Recipe Kit Recipe

Italian cuisine · 200 calories

Zeppole Recipe Kit recipe

About this recipe

Indulge in the authentic Italian taste with our Zeppole Recipe Kit, perfect for creating light, fluffy, and golden fried dough balls at home. This kit includes all the essentials, from premium all-purpose flour to dried yeast and detailed step-by-step instructions. Whether for a festive treat or a cozy dessert, these sugar-dusted zeppole will delight your taste buds. Order your Zeppole Recipe Kit now on the AnyFeast website or app and bring a piece of Italy to your kitchen!

Ingredients

  • - Allinson Dried Active Yeast 125g
  • - Silver Spoon Icing Sugar
  • 1 Kg Caputo Pasticceria 00 Cakes & Pastry Flour, 1Kg
  • 1 L Ktc Sunflower Oil
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. In a large mixing bowl, combine 250g of Caputo Pasticceria 00 Cakes & Pastry Flour with a pinch of Top-Op Table Salt Drums. Mix well to evenly distribute the salt.
  2. 2. In a small bowl, dissolve 1 teaspoon of Allinson Dried Active Yeast in 120ml of warm water. Let it sit for 5-10 minutes until it becomes frothy.
  3. 3. Gradually add the yeast mixture to the flour and salt mixture. Stir until a sticky dough forms.
  4. 4. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  5. 5. Place the dough in a lightly oiled bowl (using Ktc Sunflower Oil), cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
  6. 6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small, equal-sized balls (about the size of a golf ball).
  7. 7. Heat Ktc Sunflower Oil in a deep frying pan or pot to 180°C (350°F). Carefully drop the dough balls into the hot oil, frying them in batches to avoid overcrowding.
  8. 8. Fry the dough balls for 2-3 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
  9. 9. Once the zeppole have cooled slightly, dust them generously with Silver Spoon Icing Sugar for a sweet finish.
  10. 10. Serve the zeppole warm and enjoy!