Zeppole

6 ingredients
6 steps

Ingredients

  • 1 pkg. dry yeast
  • 1 c. lukewarm water
  • 1 1/2 c. all-purpose flour
  • 2 c. frying oil
  • powdered sugar or honey
  • 1 to 2 capfuls Anisette liqueur (optional)

Directions

  1. 1
    Night Before:
  2. 2
    Dissolve yeast in 1/2 cup water.
  3. 3
    Add flour to remaining water all at once.
  4. 4
    Add Anisette and water with the yeast; beat vigorously until smooth.
  5. 5
    Cover with cloth; place in warm area overnight.
  6. 6
    dough should rise to about 2 times original size.

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