Zeppoli Italian Fried Bread Dough Recipe 365
ZEPPOLI
Italian fried bread dough is traditionally part of an Italian Christmas Eve celebration.
Provided by Carmela Sagendorf
Categories Bread Yeast Bread Recipes
Time 2h10m
Yield 15
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
- Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
- Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
- Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 10.8 g, Fat 6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 1 mg, Sugar 1.1 g
ZEPPOLI (ITALIAN FRIED BREAD DOUGH) RECIPE - (3.6/5)
Provided by junerodgers
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan to 375°F. In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes. Stir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
ZEPPOLE RECIPE - (4/5)
Provided by pamdabear3383
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan at 375°F. In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes. Stir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
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