Traditionally from Italy, crispy on the outside and super soft on the inside, these little rustic donuts are a real crowd pleaser.
- 1 /2 cube fresh yeast
- 150g white granulated sugar (3/4 cups)
- 600g flour (5 cups)
- 1/2 teaspoon salt
- 120g butter (1/2 cup)
- 6 egg yolks
- 250ml whole milk (1 cup)
- 2 tablespoons rum
- oil for frying
- powdered sugar or other toppings
- In a small bowl combine the yeast and 1 tablespoon of granulated sugar*. Let it sit until it dissolves.
- In the meantime combine the flour and salt in a large bowl.
- In a medium saucepan using low heat, melt the butter. Once the butter has melted, add in the egg yolks, the rest of the granulated sugar, and milk and whisk until smooth. Leave it on the stovetop until it is slightly warm. Then remove from the heat and add in the dissolved yeast and rum.
- Pour the mixture into the flour and combine them until you have a smooth dough. If the dough is too dry, add a bit more milk. If it is too sticky, add a bit more flour.
- Place a lid on top of the bowl and let the dough rise on your kitchen counter for 1 hour.
- Heat oil in a saucepan. Once hot, add in a heaping teaspoon of dough and fry until golden brown. This should take about 2 minutes on each side. Flip it once for even browning. (You will need to exchange the oil at least once if you fry the whole batch at once.)
- Place the fried Zeppole onto a plate fitted with a paper towl to soak up any excess oil.
- Sprinkle with powdered sugar and add toppings of your choice.
*If subbing for dry yeast, dissolve the yeast in slightly warm milk.
In order to save oil, use a small/high saucepan