La Vigilia di Natale zeppole (Christmas Eve doughnuts)
Serves 16 - 20
Easy
Prep:
Cook:
plus 2 hrs proving
Pile these Italian-style doughnuts up and drizzle with honey. Zeppole are traditionally served at celebrations such as Christmas Eve
Skip to ingredients
Units:
- 300g ‘00’ flour
- 2 tsp golden caster sugar
- 1 tsp fast-action dried yeast
- 1 lemonzested
- 1 orangezested
- 1 tbsp limoncello
- 500ml vegetable oil
- 2 tbsp caster sugar
- 1 tbsp mixed spice
- 4 tbsp honey
Nutrition: Per serving (20)
- kcal149
- fat8g
- saturates1g
- carbs18g
- sugars6g
- fibre1g
- protein2g
- salt0.08g
Method
step 1
Mix the flour, golden caster sugar, yeast and ¼ tsp salt together in a medium bowl. Stir in the citrus zests and make a well in the middle. Pour in 250ml warm water and the limoncello. Mix using a fork until just combined. Cover and set aside in a warm place to rise for 2 hrs.
step 2
Heat the oil to 175C in a deep, wide saucepan over medium heat. Line a plate with kitchen paper. Form 30g of the dough into a rough ball. Repeat with a few more pieces of dough, then carefully drop into the hot oil and fry, gently flipping over once, for 2 mins on each side until golden. Remove to the lined plate using a slotted spoon. Repeat until all the dough has been used.
step 3
Stack the zeppole into a pyramid shape on a large serving plate. Combine the caster sugar and mixed spice in a small bowl. Drizzle the honey over the zeppole, then dust with the spiced sugar. Dive in, scooping extra honey from the base of the pyramid.
