Eric’s Zeppoles

Description

Eric’s Zeppoles

Cooker Device: 
Copper Chef

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1 1⁄2 cup
water
1 tablespoon
yeast
1 tablespoon
Honey
1 teaspoon
Vanilla
3 cups
flour
1 tablespoon
olive oil
2 teaspoons
Sea Salt
2 quarts
Canola Oil
1 cup
confectioners sugar (for dusting)

Instructions

1. In an electric mixer, add all ingredients, except canola oil, and confectioners sugar in order. Turn the mixer to low and mix until the dough forms a ball.

2. On a floured surface, place the dough down and flour the dough. Roll the dough out and cut into small pieces.

3. Place the Deep-Dish Diamond Pan on high heat and fill with canola oil halfway. Heat canola oil to 365º F/185º C.

4. Carefully drop the dough in spoonfuls into the hot oil. Cook until lightly golden.

5. Dust with confectioners sugar before serving.

Chef’s Tip: Zeppoles are also great filled. Add some vanilla pudding to a zip-top bag. Cut off the corner and use it as a piping bag to fill each zeppole after it’s cooled