Zeppole di Natale (Scauratielli)

Serves 1
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Directions

  1. 1Pour water, white wine, sugar, grated lemon peel, and grated orange peel into a pot.
  2. 2Pour water, white wine, sugar, grated lemon peel, and grated orange peel into a pot.
  3. 3Pour water, white wine, sugar, grated lemon peel, and grated orange peel into a pot.
  4. 4Add a pinch of salt and stir.
  5. 5Add a pinch of salt and stir.
  6. 6Add a pinch of salt and stir.
  7. 7Bring the mixture to a boil.
  8. 8Bring the mixture to a boil.
  9. 9Bring the mixture to a boil.
  10. 10Once boiling, pour in all the zero-zero flour at once.
  11. 11Once boiling, pour in all the zero-zero flour at once.
  12. 12Once boiling, pour in all the zero-zero flour at once.
  13. 13Lower the flame and stir vigorously until the dough comes off the walls.
  14. 14Lower the flame and stir vigorously until the dough comes off the walls.
  15. 15Lower the flame and stir vigorously until the dough comes off the walls.
  16. 16Transfer the hot dough to a worktop lightly oiled with seed oil and work it immediately until smooth and homogeneous.
  17. 17Transfer the hot dough to a worktop lightly oiled with seed oil and work it immediately until smooth and homogeneous.
  18. 18Transfer the hot dough to a worktop lightly oiled with seed oil and work it immediately until smooth and homogeneous.
  19. 19Take a piece of dough, roll it out, and shape it into a twenty-centimeter roll, sealing the ends.
  20. 20Take a piece of dough, roll it out, and shape it into a twenty-centimeter roll, sealing the ends.
  21. 21Take a piece of dough, roll it out, and shape it into a twenty-centimeter roll, sealing the ends.
  22. 22Place all the shaped dough pieces on baking paper.
  23. 23Place all the shaped dough pieces on baking paper.
  24. 24Place all the shaped dough pieces on baking paper.
  25. 25Fry the wedges in hot seed oil until golden brown.
  26. 26Fry the wedges in hot seed oil until golden brown.
  27. 27Fry the wedges in hot seed oil until golden brown.
  28. 28Remove the fried wedges from the oil and place them on absorbent paper.
  29. 29Remove the fried wedges from the oil and place them on absorbent paper.
  30. 30Remove the fried wedges from the oil and place them on absorbent paper.
  31. 31Prepare the glaze by warming honey with grated orange and lemon zest.
  32. 32Prepare the glaze by warming honey with grated orange and lemon zest.
  33. 33Prepare the glaze by warming honey with grated orange and lemon zest.
  34. 34Dip the wedges in the warm honey mixture.
  35. 35Dip the wedges in the warm honey mixture.
  36. 36Dip the wedges in the warm honey mixture.
  37. 37Decorate with colored candies.
  38. 38Decorate with colored candies.
  39. 39Decorate with colored candies.
  40. 40Alternatively, coat hot wedges in sugar.
  41. 41Alternatively, coat hot wedges in sugar.
  42. 42Alternatively, coat hot wedges in sugar.

Ingredients

  • 400 ml water
  • 400 ml water
  • 400 ml water
  • 40 ml white wine
  • 40 ml white wine
  • 40 ml white wine
  • 60 grams sugar
  • 60 grams sugar
  • 60 grams sugar
  • 1 half grated peel of half a lemon
  • 1 half grated peel of half a lemon
  • 1 half grated peel of half a lemon
  • 1 half grated peel of an orange
  • 1 half grated peel of an orange
  • 1 half grated peel of an orange
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 250 grams zero-zero flour
  • 250 grams zero-zero flour
  • 250 grams zero-zero flour
  • enough for frying seed oil
  • enough for frying seed oil
  • enough for frying seed oil
  • to decorate honey
  • to decorate honey
  • to decorate honey
  • to decorate colored candies
  • to decorate colored candies
  • to decorate colored candies
  • to coat sugar for coating (optional)
  • to coat sugar for coating (optional)
  • to coat sugar for coating (optional)

Equipment

potfurnaceworktoprollbaking paperdeep fryerabsorbent papergrater

Tips

  • If you don't like honey, pass the wedges when they are still hot in the sugar.