Step-by-Step Preparation
1️⃣ Prepare the Dough
In a bowl or stand mixer, mix the warm milk with the brewer’s yeast and a teaspoon of sugar.
Add the egg yolks, the remaining sugar, vanilla, Strega liqueur, and lemon zest.
Gradually add the sifted flours with the baking powder, and finally the salt.
Knead until the dough is smooth and elastic.
Add the softened butter a little at a time, continuing to knead until completely incorporated.
💡 The dough should be soft but not sticky.
2️⃣ First Rising
Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm place for about 2 hours, or until doubled in size.
3️⃣ Shape the Zeppole
Turn the dough out onto a lightly floured surface.
Divide into portions of 60–70 g each.
Shape into rolls and close them into rings (or form balls if you prefer round zeppole).
Place them on a baking sheet lined with parchment paper, cover, and let them rise for another 40–60 minutes, until they are puffy and light.
4️⃣ Baking
🔥 Traditional frying:
Heat the seed oil to 170°C.
Fry a few zeppole at a time, turning them frequently, until they are evenly golden.
Drain them on paper towels.
💨 In the oven (lighter version):
Bake at 180°C for about 20 minutes, until golden brown.
As soon as they come out of the oven, brush them with a little melted butter and coat them in granulated sugar.
5️⃣ Final decoration
Dredge the zeppole while still warm in granulated sugar.
You can add an extra touch with a dusting of powdered sugar or a drizzle of lemon-flavored honey. 🍯🍋
