This dessert is a favorite for New Year’s Eve and St. Joseph’s Day. These delicious treats may be stuffed with various fillings, such as jelly or cream, or topped with sultanas.
Go to any Italian street festival and you are bound to find zeppoli made to order!
- 1 packet dry yeast
- 1 cup water, divided
- 1 1/2 cups flour
- 4 cups vegetable oil, for deep frying
- Confectioners’ sugar, for dusting after frying
Dissolve the yeast in 1/2 cup lukewarm water. Put the remaining water in a large pan and add the flour all at once, beating vigorously. Beat in the yeast and quickly turn the dough out onto a marble slab or pastry board. Knead with greased hands until smooth. Put the dough into a bowl, cover with a cloth, and let rise in a warm place until doubled in size.
In a frying pan, heat 3 inches of oil and fry golf ball-size balls of the dough until golden brown. Remove from the pan and drain on paper towels. Sprinkle with confectioners’ sugar.