Homemade Zeppole

Ingredients:

1 cup whole milk
2 teaspoons dry active yeast, or instant yeast
2 Tablespoons granulated sugar
4 Tablespoons unsalted butter, room temperature
4 large eggs, room temperature
2.5 cups all-purpose flour
1 teaspoon fine sea salt
1 large lemon, zest only
3-5 cups vegetable oil, for frying
1 cup powdered sugar, for serving

Instructions:

• First Heat the milk in the microwave for 30 seconds to warm or on the stovetop. The temperature of the milk should not be more than 115˚F.
• Then Sprinkle the yeast and sugar into the milk and stir to combine.
• Let the mixture sit for 10 minutes to activate the yeast. (This step can be skipped if using instant yeast).
• Pour the yeast mixture into a medium-sized mixing bowl and add the butter, eggs, flour, salt, and lemon zest.
• Stir the mixture together slowly with a wooden spoon until all of the flour is incorporated and then beat well to ensure everything is mixed into a thick sticky dough.
• Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours. The dough should double in size in this time frame.
• Add enough oil in a heavy-bottomed pot or dutch oven so it is about 3-4 inches deep. Heat over medium heat on the stovetop to 350˚F.
• Use a small cookie scoop or spoon to drop about 2 Tablespoons of dough per zeppole into the hot oil.
• Depending on the size of the pot, about 6-8 pieces can be fried at a time; be careful not to overcrowd the pot or they won’t cook properly.
• Let the zeppole fry for about 3-4 minutes, gently rolling them around so they brown on all sides.
• Check to see if they are done by removing one from the oil and cutting it in half to make sure it’s cooked through.
• Once the zeppole are cooked through, remove them with a slotted spoon and place them on a paper towel lined plate to drain of excess oil.
• Repeat with the remaining dough until all the zeppole have been fried.
• Finally Sprinkle the fresh zeppole with powdered sugar and serve immediately.