Ingredients

The following ingredients have 4 Servings
  • 380 g 13 ½ ounces room temp water
  • 13 g 1/2 ounce active yeast
  • 650 g 23 ounces flour
  • 16 g 1/2 ounce salt
  • oil for cooking
  • powdered sugar for coating

Instruction

  • Add the water to a stand mixer with the hook attachment and then whisk in the yeast until combined. Let stand for 8-10 minutes.
  • Next, turn the mixer on low and add in the flour and mix until combined. Add in the salt.
  • Knead the dough on medium-low speed for 10 minutes.
  • Cover and let stand for 60 minutes or until doubled in size.
  • Heat up the oil until it reaches 375°.
  • Using a small ice cream scoop or 2 tablespoons scoop some of the dough out and add it to the hot oil and cook until golden brown and cooked throughout, about 5-6 minutes. Be sure to turn then often so that they brown on all sides. Repeat until all the dough has been used and only cook 4-6 at a time in the pot so that they do not become over-crowded.
  • Drain the zeppole on a paper towel and generously sprinkle on powdered sugar and serve.