AUTHENTIC NYC ITALIAN ZEPPOLE RECIPE | Easy Italian-American Donut YOU Can Make Perfect First Try скачать в хорошем качестве

AUTHENTIC NYC ITALIAN ZEPPOLE RECIPE | Easy Italian-American Donut YOU Can Make Perfect First Try

For the longest time I wanted to make Italian Zeppole. Just like the ones I had at the Feast of San Gennaro in NYC's Little Italy. Finally I started making them. Funny how self isolation from the COVID-19 virus helped kick me out of procrastination. I searched around the internet and found this Zeppole recipe from The Italian Chef: https://italianchef.com/zeppole/ It's a no muss, no fuss recipe that was easy to follow. Except I did a few things differently. Making this Zeppole recipe brought me back to the days I visited San Gennaro Festival with my family. As well as adding an inch to my waistline. ------------------------------------------------------------------------------------------------ ZEPPOLE INGREIDENTS: Yields 20 to 24 Zeppole the size of two to three golf balls For the Yeast Mixture: 1 Cup Warm Water 105°F - 110°F (41°C - 43°C) 1 Teaspoon Active Dry Yeast 1 Tablespoon Sugar For Zeppole Mixture: 2 Cups All Purpose Flour (Don’t bother sifting) 1 Teaspoon Salt 1 Tablespoon Oil Other Ingredients: Lots of Powdered Sugar Vegetable Oil for Frying Directions: Put active dry yeast and sugar into warm water and wait 2 to 5 minutes until a nice foam forms. Put flour and salt into a large mixing bowl and mix and the add yeast mixture. Next add the oil and mix while scrapping the sides of the bowl with a good silicone spatula. Mix the batter vigorously for around 30 seconds. This will ensure you’ve got a nice tasty chewy zeppole. Place plastic wrap to seal the bowl and place a damp towel or a large enough saucepan lid to cover the bowl. Keep the batter in a warm area and let the mix rise for 1 hour to 1 hour and 30 minutes. When the zeppole batter has risen heat a large heavy bottomed sauce pan with 2 and 2.5 inches of vegetable oil to 350°F (177°C) Use two tablespoons or if you have a 1.5 Tablespoon ice cream scooper to drop the zeppole batter into the hot oil. Put in six at a time. Should take about 1 to 2 minutes for the zeppole to get nice and golden brown. Use a slotted spoon to flip zeppole for a nice even color. When finished immediately smother zeppole with a generous portion of powdered sugar and ENJOY! ►Please support me and this channel: https://www.buymeacoffee.com/wallycooks ------------------------------------------------------------------------------------------------ Recommended Cooking Utensils from Amazon.com Silicone Heat Resistant Spatula: https://amzn.to/39IA0RH Scooper with Trigger: https://amzn.to/3aKOMZu Large Pyrex Glass Bowl: https://amzn.to/2Rax3mm