Zeppole Di San Giuseppe
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g potato (s), floury boilin
- 1 kg flour
- 200 g suar
- 150 ml olive oil or liquid butter
- 200 ml milk, lukewarm
- 1 lemon (s), untreated, the zest and juice it
- 3 egg (s)
- 3 packs dry yeast or 60 g fresh yeast
- Flour for the work surface
- 2 liters fat for deep-frying
- 200 g cinnamon - suar
Print Recipe
Pin Recipe Instructions
- Prepare the potatoes as jacket potatoes, peel them warm and mash them. Mix the flour, yeast, lemon zest and sugar well in a large bowl, mix in the mashed potatoes. Add the oil, eggs, the warm milk and the lemon juice and mix until a smooth batter is formed. Cover and let rise in a warm place for about 1 hour.
- Now knead the dough well again on a floured work surface. Roll out finger-thick strands out of pieces of dough weighing around 50 g, press the ends together, dust with flour and leave to rest for another hour.
- Bake the dough pieces at 120 - 150 degrees either in the deep fryer or in a high saucepan in the vegetable fat until golden yellow, drain on a paper towel and turn in the cinnamon sugar. The zepolli taste best when warm.
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