Zeppole
Zeppole are traditionally associated with St Joseph's Day in Italy, when they're prepared in enormous batches for family and community celebrations.
Light, fluffy Italian doughnuts, deep-fried until golden and dusted generously in powdered sugar — a beloved festive treat, especially around St Joseph's Day.
Ingredients
Method
Mix flour, yeast, water and sugar into a loose, sticky batter. Prove for 1 hour until bubbly.
Heat oil to 180C.
Drop spoonfuls of the batter into the hot oil, frying until deeply golden and puffed, about 3-4 minutes.
Drain briefly and dust generously with icing sugar while still warm.
The batter should be quite loose and sticky, wetter than a typical dough — this gives zeppole their characteristic light, airy texture.
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