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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
  • 20 min preparation
  • 15 min cooking (plus proving)
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At A Glance

  • Serves 24 people
  • 20 min preparation
  • 15 min cooking (plus proving)

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