Zeppole
The donuts or "zippulas" cakes are fried in Sardinia, typical of the carnival. The dough is quite simple but requires a long process, plus rising time.
Ingredients:
- 500 g of flour 1 egg 1 potato
- an orange juice 1 packet of saffron
- 20 g of yeast
- 120 ml of warm milk
- brandy to taste 1 pinch of salt
- oil for frying
sugar Place the flour in the center with the yolk, a pinch of salt, saffron and orange juice.
Peel a potato, cut into chunks and boil it.
When cooked pass masher and add to mixture.
begin to knead, adding even the whipped egg white.
In half of the milk to dissolve the yeast.
Combine mixture, stirring well.
Mix zeppole is a job a little 'long, and four hands will be less tiring for sure ^ _ ^ I got them on Friday afternoon with mom and the time flew!
Gradually add milk mixture, maybe two tablespoons at a time, and work until the milk is not absorbed by the pasta.
At the end add a little 'of rum (2 tablespoons is about as strong!).
Form a ball and let it rest and rise for about three hours under a blanket.
The mixture almost triple its size.
And now we're ready to fry.
in a pan with high sides, heat plenty of oil seeds.
Keep a cup with lukewarm water near where you have to wet your fingers before you create any zeppole.
Take a piece of dough, form a small hole in the center and discard the oil.
Far brown well on both sides, drain on absorbent paper and then go into sugar.
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