authentic zeppole italian doughnuts
My church every year on Labor Day weekend has a huge festival. They're a major money maker for the church is Zeppole. You have to wait forever in line. All the ladies at the church are lined along the huge vats of oil flipping zeppoles in the oil. All my family has worked the stand. From all over Ohio people come to buy these Zeppole. It's amazing the working line that is done from the women making the dough in the priests kitchen basement, running the dough upstairs to the ladies frying and empty bowls slide through the basement windows to refilled with new dough. Then you have all the people who just cover these in powder sugar into McDonald's bags that have been donated by the near McDonald's. This has been a secret recipe. But this age old recipe has been handed down. You can use the same amount of ricotta in place of the potatoes, depending on which one you like better.
Ingredients For authentic zeppole italian doughnuts
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1 lbflour
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2 mdpotatoes, boiled, skin removed and mashed
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1/4 ozactive dry yeast
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2 cwarm water
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pinchsalt
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olive oil for frying (not extra virgin)
How To Make authentic zeppole italian doughnuts
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1In a large bowl add the flour and the mashed potatoes.
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2Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
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3Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
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4Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
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5Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
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6Turn the dough in the oil until it is golden in color. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of powdered sugar on all sides completely coated. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
