To make zeppole, start with 1 teaspoon of active dry yeast and 2 teaspoons of sugar.
|I know it looks like there is more yeast than sugar here,|
but it spread out a bit more than the sugar.
Then, pour in the yeast mixture and mix until it's all blended.
The dough will be super sticky. It's normal. Cover with a cloth and set in a warm spot to rise for an hour. (I usually wet a paper towel with warm water, wring it out and place it over the bowl, then I place a tea towel on top of that. That way, when it rises, it won't get stuck to the tea towel.)
When it's ready, it will look something like this:
|Very poofy, yet still sticky|
Remove from the oil and drain (I use a couple paper towels over a cooling rack). Then toss in powdered sugar.
These little puffs are absolutely delicious and so easy to make, you really have no excuse not to try it yourself!
1 1/2 cups flour
1 teaspoon salt
vegetable oil for frying
1 teaspoon active dry yeast
2 teaspoons sugar
3/4 cup warm water
Combine the yeast and sugar in a small bowl and add the warm water. Stir for 2 minutes to completely dissolve the yeast and sugar.
In a large bowl, combine the flour and salt. Add the yeast mixture and stir until blended. Cover and place in a warm place to rise for 1 hour.
Pour the vegetable oil into a pan until it is 2 inches deep. Heat to 190°C /375°F. Drop the dough, 1 teaspoon at a time, into the hot oil and fry until golden in color.
Remove from the oil and drain on a paper towel, then toss in some powdered sugar.