It is said that actually San Guiseppe, March 19th. is the day for zeppole, but they have become a very popular holiday food throughout the year. There are many variations to this recipe, some using a simple dough made of white wine and water while others use a liqueur to flavor, or eggs to lighten the dough. I personally like this recipe as it creates light airy zeppole that are really delicious. You can roll them in a cinnamon sugar mixture, powdered sugar, or coat them in honey. Other regions serve them with a pastry cream, although I personally like the sugar cinnamon topping myself.
2 Cups All-Purpose Flour
1 Cup Melted Butter
1 1/4 Cup Granulated Sugar
4 Egg Yolks
Pinch Of Salt
1/4 Cup Vin Santo Wine, Rum, or Marsala Wine
1 Teaspoon Vanilla Extract
2 Cups Hot Water
Oil For Deep Frying
Topping:
Confectioners Sugar, Honey or Granulated Sugar With Cinnamon
In a medium sized pot, place the water and butter, and heat until boiling. Add the flour, and mix well over the heat for few minutes, or until the mixture dries and begins to pull away from the pan. This may take anywhere from two to five minutes. Remove from the heat, and then slowly add the other ingredients mixing well. Form into a dough, and lightly knead for 5 minutes or so until satiny. Cover with plastic wrap and let sit for 30 minutes.
Divide the dough into three parts and break off small pieces and roll into a thickness about the width of your finger, 8 inches long. Fry in oil heated to 375 degrees F. until golden. Place on a plate covered with paper towels, and lightly dust with confectioner’s sugar, sugar and cinnamon or melted honey.
