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Tucson AZ. Guadalajara MX, AZ, United States
Food Critic, Restaurateur, Chef. Owned and operated restaurants in Southern California

Tuesday, May 22, 2012

Zeppoli "Italian fried bread dough"




Italian fried bread dough

Giorgio Celmo

Ingredients:

1 package active dry yeast (1/4 ounce)

1 cup water

1 1/2 cups all-purpose flour

1 quart vegetable oil (for frying)

2 tablespoons confectioners' sugar



Directions:

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.


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