Zeppole
PREP TIME: 35 MINS + PROVING TIME
COOKING TIME: 5 MINS
SERVES: 12
INGREDIENTS
1/2 cup (125ml) full cream milk, warm
1/2 cup caster sugar
7g sachet dried yeast
3 cups plain flour, sifted
1 cup mashed potato, at room temperature
1/4 cup (60g) unsalted butter, melted
1 teaspoon lemon zest, finely grated
1 teaspoon orange zest, finely grated
1 teaspoon vanilla bean paste
Pinch salt
1 extra-large egg, lightly beaten
Canola oil, for frying
1/2 cup raspberry jam (optional)
VANILLA CINNAMON SUGAR
1 teaspoon cinnamon
1 vanilla bean
1/2 cup caster sugar
METHOD
Step 1
For the vanilla cinnamon sugar, blend all ingredients until the vanilla bean is finely chopped. Transfer to a bowl and set aside.
Step 2
Combine warm milk and 1 teaspoon caster sugar in a bowl. Sprinkle over yeast and stand for 10 minutes or until frothy.
Step 3
In a large bowl, combine flour, mashed potato, butter, remaining sugar, zests, vanilla, salt, egg and yeast mixture. Mix to form a dough, then knead with a stand mixer or on a lightly floured surface for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and leave in a warm place for 1 to 2 hours or until doubled in size.
Step 4
Divide dough into 12 equal portions and roll into balls. Cover loosely and leave to rise for 30 minutes.
Step 5
Fill a small saucepan 1/3 full of oil over a medium heat until oil reaches 180°C on a sugar thermometer. Fry 1 to 2 doughnuts at a time for 2 minutes each side or until golden and cooked through. Drain on paper towel, then coat in vanilla cinnamon sugar.
Serve doughnuts fresh with raspberry jam or store cooled doughnuts in an airtight container (if desired) and consume within 48 hours.
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