Zeppole***
desserts
e *****
- G. Granaroli XBRG76A -MM:MK VMXV03A 1 1/4 c Flour 4 tb Semolina 2 1/4 c Water Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Page 2 of 3 Pinch of salt 1 Bay leaf 1/2 c Marsala (wine) 3 Egg yolks Oil for deep frying Confectioners sugar Sift flour and semolina together. Heat water, salt, sugar and bay leaf together. As soon as the water boils remove bay leaf and remove from heat. Add flour mixture all at one stirring vigorously with a wooden spoon. As soon as the flour is mixed in return to heat for 10 min. stirring constantly. Remove from heat again and allow to cool slightly. Add marsala and egg yolks beat until smooth. Turn out onto an oiled marble board or pastry board. When the dough is cold break into little pieces and shape into little rings. Heat plenty of oil for frying. Fry a few at a time until golden brown. Drain and sprinkle with conf sugar. Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Page 3 of 3 Converted by MMCONV vers. 1.00 Converted by MMCONV vers. 1.00
Yield: 1 serving
Preparation Time: 0:0
