A zeppola is a pastry typical of peninsular italian cuisine. Every region of southern Italy has its own way to make zeppole; in Sardinia zeppole are called (is) zippuasa and are usually eaten during Carnival days. Sardinian zeppole come in the shape of doughnuts, and are extremely puffy and light...The first thing you notice about Zippuasa is their wonderful flavour and the way they smell...heavenly!
But now, the recipe! I warn you, it's a little bit long...and it's not too easy, but with some practice, you will manage to have perfect Zeppole :) This is one of the easiest recipes I have found!
- 1 kg flour
- 3 eggs
- 1/2 lt milk
- 1 bag of saffron
- 50 g brewer's yeast
- 2 oranges
- 1/2 glass of brandy
- 1 lemon
- 1 potato
How to make it:
Boil the potato, peel it and mash it in a bowl and add the flour. Warm milk and pour it in the bowl, and mix it with the mashed potato and the flour. Add lemon and oranges' zests, and also oranges juice. Keep mixing and start kneading the mixture until you get a soft and thick dough.
Put the dough on the table or a large work surface and energetically knead it, gradually adding the eggs one per time. Knead the dough for about one hour. Then place it again in the bowl. Melt yeast in a cup with some warm milk and add it to the dough along with brandy and saffron. Knead for some more time and then, let it rise. When the dough looks twice bigger than it was, you know that it's ready.
Once it's ready, dip your hands in milk and take small bits off of the dough, shape them into rings and fry them in deep oil. Roll them in caster or powdered sugar. Serve them warm...Enjoy!