Zeppole

In 2007, my family and I took a Carnival cruise around the Mediterranean coast. My Papa, grandfather had the biggest sweet tooth and loved to try all the Italian desserts. While we were in Naples, we stopped at a cafe for Limoncello. In the bakery case, they were selling fried dough dusted with powdered sugar, Zeppole. Naturally, my Papa ordered us some to go along with our Limoncello. We were handed a brown paper bag filled with Zeppoles.

We explored Naples, carrying that beautiful greasy bag, pulling Zeppole out one at a time, getting the sugar all over ourselves. We were two very happy people! 

Zeppole are tiny Italian doughnuts – crisp, light and incredibly fluffy, usually served in a brown paper bag or wrapped in parchment paper.

Zeppole make the perfect Hostess gift. Brian and I made them for our Friends Thanksgiving at our friend’s Jason and Paul’s house.

As it turns out, Zeppole are really easy to make at home and take almost no time at all — about 15 minutes.

Ingredients:

• 2 eggs
• 1 cup of unsifted flour
• 2 1/4 teaspoons of baking powder
• dash of salt
• 1/4 cup of granulated sugar
• 1 cup of whole milk ricotta cheese 
• 1 teaspoon of vanilla extract
• Confectioners Sugar for Dusting or maybe Cinnamon Sugar
• Canola or vegetable oil for frying

Directions

Crack your two eggs into the mixing bowl and beat until foamy.  

Add all of your dry ingredients into the eggs in the mixing bowl while on slow speed and then add  your ricotta and vanilla right away.  

Continue to mix on a slow speed till it is all combined.  The batter will be thick…creamy and sticky.  It is not a cookie dough consistency…it is a rich thick waffle type batter. Do not over mix.

Have your oil ready in your favorite pot.  I use a cast iron  dutch oven.  Your oil should be approximately 375 degrees.

I use a small cookie dough scoop …first I spray it with oil so that batter doesn’t stick …then scoop up the batter (no exact measurement here : ) and carefully drop it into the oil…repeat with consecutive scoops but don’t let them touch…

Zeppoles will turn themselves over. Fry them for about about 3 minutes…if they are a little bigger…a little longer.

Once you get to that nice deep golden brown it is time to scoop them up and place them on brown paper or paper towels to drain. Continue with another batch. 

Sprinkle them with Confectioners sugar or some Cinnamon Sugar. 

Advertisement

Dutch Oven Bread

• 

• 

• 

Who doesn’t love the smell of bread baking? 

Even if you’ve never made homemade bread before, this homemade crusty bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients, there’s no kneading, and 95% of the work is hands-off. This recipe delivers delicious flavor, and a slightly crisp crust.  Not to mention the loaf is as big as your head… Brian and I had some fun taking pictures of how big it turned out. LOL

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. Get CREATIVE!

So let’s get right to it!

INGREDIENTS

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ tsp sea salt
• 1 ½ cups warm water 105 degrees F

INSTRUCTIONS

In a large bowl, combine the flour, yeast, and salt in a large bowl and stir to combine. 

Optional: If you are using herbs and seasonings add them to the bowl and combine with flour mixture

Add the water and mix until the dough forms a ball.

Cover the bowl with a kitchen towel.

Let dough sit covered at room temperature for 18-24 hours.

After 18-24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.

Place a 5 quart dutch oven (or a baking dish) with a lid in the oven while it is preheating. 

While the oven is preheating, transfer the dough from the bowl onto a floured surface.

Form the dough into a ball, adding a few tablespoons more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating.

Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.

Gently put the dough ball into the baking dish so it’s evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.

Remove the loaf from the dutch oven and let it cool on a rack before slicing.