FEATURE RECIPE
Zeppole

Zeppole

These fluffy doughnuts are favourites at street fairs in Italy, eaten hastily from paper bags, scattering sugar as you eat. Perfect served with a strong coffee.

Serves 24

Cooking Time Prep 20 mins, cook 15 mins (plus proving)



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


1 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.
2 Combine cream and milk in a small saucepan over low heat and warm gently to blood temperature.
3 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).
4 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.
5 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.


RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton

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