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Zeppole festive doughnuts

An average of 0.0 out of 5 stars from 0 ratings
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes approx. 22

Zeppole are small, golden doughnuts made with simple ingredients (flour and water), and sweetened with whatever's to hand – in this case, limoncello and honey.

Ingredients

Method

  1. Place 250ml/9fl oz water in a saucepan and bring to the boil. Once the water is boiling, whisk in the flour, mixing well to avoid any lumps.

  2. Spread the olive oil over a clean work surface, tip the flour mixture out and gently knead into a dough with your hands. Roll into a large, thick sausage and cut into 2.5cm/1in slices. Roll each slice into a long thin sausage, then cut each one in half and form into hoops, securing well at each end.

  3. Meanwhile, combine the honey and limoncello in a bowl and place over a saucepan of gently boiling water to warm through.

  4. Heat the vegetable oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once hot, add the zeppole a few at a time and cook for 1 minute or until golden. Carefully remove from the oil and dip straight into the honey mixture. Cook all of the zeppole in this way, then transfer to a serving plate. Drizzle with any remaining honey mixture and decorate with the orange and lemon rind.