Italian donuts
4 servings
15 minutes
Italian doughnuts, or zeppole, are airy and delicate sweets that come to us from sunny Italy. Their history dates back to the traditional celebrations of Saint Joseph, when Italians prepare these wonderful treats. The taste of the doughnuts is amazing – they are light, slightly crispy on the outside and soft on the inside. The sweetness of the dough is subtly complemented by powdered sugar, creating a unique balance. Italian doughnuts are not just a dessert but also a symbol of home warmth. They pair perfectly with a cup of freshly brewed espresso or cappuccino, and their simplicity in preparation makes them an excellent choice for a cozy family breakfast or festive treat.
1
Mix yeast and sugar in warm water.
- Dry yeast: 2 teaspoons
- Sugar: 1 tablespoon
- Water: 1 glass
2
Knead the dough by adding flour and salt to the resulting liquid. Place the dough in a warm, draft-free place to rise for 1-1.5 hours.
- Wheat flour: 1.5 glass
- Salt: 1 teaspoon
3
You can use a deep pot, a high-sided pan, or a fryer for frying. Heat the oil almost to boiling. (the donuts should float in it, so don't skimp on the amount)
4
Take the dough without kneading with a spoon and place it in the oil, using a second spoon to help. You will get donuts of various shapes.
5
Use a slotted spoon to transfer to napkins or paper towels to drain excess oil. Dust with powdered sugar and serve without waiting for it to cool.
- Powdered sugar: to taste