Zeppoli

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Water: 1 cup (240ml)
• Active dry yeast: 2 1/4 teaspoons (7g)
• Granulated sugar: 1/4 cup (50g)
• Salt: 1/2 teaspoon (2.5g)
• Vegetable oil: 1/4 cup (60ml)
• Butter, softened: 1/4 cup (60g)

Preparation Time:

• 15 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, water, yeast, sugar, and salt.
2. Cover the bowl with a damp cloth and let stand in a warm place for 30 minutes, or until the yeast is foamy.
3. Stir in the vegetable oil and butter.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 8 equal pieces.
7. Roll each piece into a ball and place on a greased baking sheet.
8. Cover the baking sheet with a damp cloth and let rise in a warm place for 30 minutes, or until the balls have doubled in size.
9. Heat vegetable oil in a large skillet over medium heat.
10. Carefully drop the zeppoli into the hot oil and fry for 2-3 minutes per side, or until golden brown.
11. Remove the zeppoli from the oil and drain on paper towels.
12. Serve warm, dusted with powdered sugar or drizzled with honey.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Golden brown exterior
• Soft and fluffy interior
• Sweet and slightly salty flavor
• Perfect for breakfast, dessert, or a snack

User Comments:

• "These zeppoli were absolutely delicious! They were so easy to make and the perfect treat for my family." - Mary S.
• "I loved the crispy outside and the soft inside. I will definitely be making these again!" - John R.
• "These zeppoli are the closest I've come to finding authentic Italian zeppoli in the US. They are a bit sweet for my taste, but they are still very good." - Maria B.

Special Precautions and Tips:

• Do not overcook the zeppoli, or they will become tough.
• If the dough is too sticky, add a little more flour.
• If the dough is too dry, add a little more water.
• Serve the zeppoli warm for the best experience.