CampanianItalian
Immaculate Conception Zeppole
by Manu Food · 60K subscribers on YouTube
Zeppole dell'Immacolata are a typical Campanian dessert, especially from Castellammare di Stabia, made from November 27th until Christmas. Very easy to make, they are a risen dough batter coated with a honey and anise glaze and finished with colorful sprinkles.
- Difficulty
- easy
Ingredients
8 items- Flour
- WaterFor the dough
- SugarFor the dough
- Brewer's Yeast
- Seed OilFor frying
- Honey
- Anice(optional) — Optional: omit if not liked
- Zuccherini colorati
Method
- In a bowl, combine warm water, sugar, and yeast. Dissolve with your hands.
- Add half the flour and mix by hand, crushing lumps. Add the remaining flour and knead until smooth (about 5 minutes). The dough should be soft.
- Cover with plastic wrap and let rise for 2-3 hours.
- For frying, pour abundant oil into a pot with high sides. Heat the oil.
- Test the oil temperature: dip a spoon in water, then take a small piece of dough and drop it in. If it immediately floats, the oil is ready.
- Using a wet spoon, scoop the dough and drop pieces into the hot oil. Fry, moving them occasionally, until golden brown.
- Drain on paper towels.
- Prepare the glaze: In a small saucepan, combine water, sugar, honey, and anise. Heat until sugar dissolves.
- Dip each fried fritter into the glaze, then place on a tray.
- Finish by sprinkling with colorful sprinkles.
