Vegan Italian Zeppole | VegNews

If you don’t feel like making homemade dough, store-bought pizza dough works great as a substitute for this recipe. plant Eat immediately after dusting with sugar for a cookbook hot, melty classic Zeppole experience.

do you want:

½ cup water, warm (between 100 and 110 degrees)
1 (¼-ounce) packet active dry yeast
1 tablespoon of sugar
2 cups of flour
¼ teaspoon salt
1 tablespoon olive oil, more for greasing
2 cups canola oil, for frying
¼ cup powdered sugar for topping

what do you do:

1. In a bowl, add water and sprinkle yeast on top. Add sugar and set aside to proof for 10 minutes until frothy.
2. In a large bowl, whisk the flour and salt. When the yeast is frothy, add it to the bowl with the olive oil. Mix with a wooden spoon, then, by hand, knead the dough for 5 to 10 minutes, until a smooth ball forms.
3. Oil a large bowl and place the dough in the bowl, cover with a clean kitchen towel and let rise for 1 hour or until doubled in size.
4. Once risen, in a 2-quart saucepan over medium heat, heat canola oil to 350 degrees. To make zeppoles, scoop 1 tablespoon of dough and roll into 1-inch balls. Repeat until all the dough is used.
5. In the saucepan, place the zeppole and fry for 5 to 7 minutes, making sure all sides are browned. When golden, remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining zeppole.
6. Place zeppole in a paper bag with powdered sugar and shake to coat. Enjoy warm straight from the bag.



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