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Zeppole


You'll need

125 ml (½ cup) pouring cream 60 ml (¼ cup) milk 225 gm (1½ cups) plain flour 1 tbsp dried yeast 2 tsp caster sugar 1 orange, finely grated rind only For deep-frying: vegetable oil   Fennel sugar 55 gm (¼ cup) raw sugar 1 tbsp fennel seeds, lightly roasted 1 tsp orange rind 55 gm (¼ cup) caster sugar

Method

  • 01
  • For fennel sugar, combine raw sugar, fennel seeds and rind in a mortar, then using a pestle, grind to a fine powder, pass through a coarse sieve, discarding solids, add caster sugar and set aside.
  • 02
  • Combine cream and milk in a small saucepan over low heat and warm gently to blood temperature.
  • 03
  • Meanwhile, combine flour, yeast, sugar, rind and ½ tsp salt in a bowl, make a well in centre, then add cream mixture and stir to incorporate. Knead dough gently on a lightly floured surface until smooth. Place in a bowl, cover with plastic wrap and stand in a warm place until doubled in size (35-40 minutes).
  • 04
  • Roll dough into walnut-sized pieces and place on a baking paper-lined tray, cover with a tea towel, stand in a warm place and prove for another 20 minutes.
  • 05
  • Heat oil in deep-fryer or deep saucepan to 180C. Fry doughnuts in batches until golden and crisp (3-4 minutes). Drain on absorbent paper. Toss in fennel sugar and serve immediately.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

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