Name: Zeppole (Italian doughnuts)
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: For deep-frying: vegetable oil; 300 gm self-raising flour (2 cups); 80 gm caster sugar; ½ pink lady apple, grated; Finely grated rind and juice of ½ orange; 60 ml milk (¼ cup); 1 egg; 30 ml brandy; 220 gm caster sugar mixed with 2 tsp cinnamon (1 cup); Strawberry compote; 500 gm strawberries (about 2 punnets), hulled; 2 tbsp caster sugar; 2 mint sprigs; Scraped seeds of 1 vanilla bean

Zeppole (Italian doughnuts)

Australian Gourmet Traveller recipe for Zeppole (Italian doughnuts)

Serves 8

Prep

40M

Cook

50M

Total

1H 30M

“This recipe has a festive feel about it but I love doughnuts so I actually cook these zeppole year round. The apple, orange and brandy give the dough mixture a lovely light texture.” Jason Jujnovich, Divido, Mount Hawthorn, WA

Ingredients

For deep-frying: vegetable oil

300 gm self-raising flour (2 cups)

80 gm caster sugar

½ pink lady apple, grated

Finely grated rind and juice of ½ orange

60 ml milk (¼ cup)

1 egg

30 ml brandy

220 gm caster sugar mixed with 2 tsp cinnamon (1 cup)

Strawberry compote

500 gm strawberries (about 2 punnets), hulled

2 tbsp caster sugar

2 mint sprigs

Scraped seeds of 1 vanilla bean

Method

Main

1.For strawberry compote, combine ingredients in a heatproof bowl and cover with plastic wrap. Place over a saucepan of gently simmering water and cook, without stirring, until strawberries are tender and syrupy (30-40 minutes), then refrigerate to cool.

2.Meanwhile, heat oil in a deep saucepan or deep-fryer to 180C. Combine flour, sugar, apple, orange rind and juice in a bowl, add milk, egg and brandy and stir to form a thick batter (add extra milk if mixture is too dry). Deep-fry tablespoons of mixture in batches, turning occasionally, until zeppole are golden and cooked through (1-2 minutes); be careful as hot oil may spit. Drain briefly on absorbent paper, dust with cinnamon sugar and serve hot with strawberry compote.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz