Z Bar Like Butta Zeppoles Recipes

ZEPPOLE RECIPE- ITALIAN DONUTS

Steps:

• In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
• Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
• Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
• In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
• Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
• Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
• Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!

ZEPPOLE RECIPE (EASY ITALIAN DONUTS)

Steps:

• In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
• Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
• Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
• Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
• Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.

ZEPPOLE

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

MINI ZEPPOLES

Steps:

• Cut 1 pound refrigerated pizza dough into 1-inch pieces. Roll into balls. Deep-fry in 350 degrees F vegetable oil, turning as needed, until golden, about 5 minutes. Transfer to a paper towel-lined plate to drain. Sprinkle generously with confectioners' sugar.

CAULIFLOWER AND FRESH CHILE ZEPPOLE

Steps:

• For the zeppole: Combine the yeast and warm water in a large bowl, let sit for 5 minutes. Combine the flour and salt on low speed in the large bowl of an electric mixer fitted with the dough hook attachment. Drizzle in the yeast mixture and mix until it just comes together, about 1 minute. Transfer the dough to a large bowl, cover and let proof until the dough has doubled in size, about 1 hour.
• Pour enough canola oil into a large, deep saute pan to measure about 1 inch deep and heat to 370 degrees F over medium-high. Stir the roasted cauliflower, parsley, jalapeno, capers, garlic chips and garlic oil into the proofed zeppole dough.
• Working in batches of 8 to 10 zeppole at a time, use a spoon to scoop 1-tablespoon balls of dough into the oil and fry, turning occasionally, until golden and crisp, 4 to 5 minutes. Use a slotted spoon or spider to remove to a paper towel-lined plate or baking sheet and season with salt. Repeat with the remaining dough making sure to bring the oil back to temperature in between batches.
• To garnish: Finely shred the Parmesan onto serving plates and top with the zeppole. Garnish with the chopped chives and parsley.
• Combine the garlic and oil in a small saucepan or skillet. Place over medium heat and cook until the oil begins to simmer and pop lightly and the garlic turns golden brown, 4 to 5 minutes. (Be careful as the garlic will brown quickly and could burn.) Use a slotted spoon or skimmer to immediately remove the garlic chips from the oil to a paper towel-lined plate and let cool. Reserve the garlic oil. Store extra oil refrigerated in an airtight container for up to 3 days.