Italian Donuts (Zeppole)
The incredible texture of these fried donuts, that's both crispy on the outside and super soft on the inside, will blow your mind.
Servings: 12
Equipment
Ingredients
- 700 grams pizza dough I like getting it from an Italian bakery
- dusting of flour if the dough sticks
- oil for frying sunflower, avocado, or any you like
- powdered sugar
Instructions
- Take the dough and divide it into 12 equal pieces. I rip equal size pieces with my hand, but you can use a pastry cutter or a knife to be precise.
- Roll the dough into dough ball with your hands, and shape/stretch it out so that it looks like a flat disc. The disc should be thin. Dust each one with flour if it sticks to your hands.
- In a pan with high sides, heat up the oil and make sure it “shimmers." You can test the oil by placing in the tip of a wooden spoon, and if it bubbles, it's ready.
- Don't overcrowd the pan, cook 3 or 4 doughnuts at a time. As soon as I place them in, I reduce the heat to medium and fry for 2 minutes on each side or until golden.
- Set on paper towel, dust with icing sugar and enjoy.
Video
Nutrition
Calories: 144kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Sodium: 422mg | Fiber: 1g | Sugar: 4g | Iron: 2mg
