Zeppole di Natale – Festive Italian Sweet Fritters
Welcome to Love With Recipes, where we bring cherished holiday recipes to life! This time, we delve into the heart of Italian traditions with Zeppole di Natale, a delightful treat perfect for Christmas celebrations. These golden, honey-glazed fritters, adorned with colorful sprinkles, are as festive as they are delicious. This recipe yields about 25 pieces, making it ideal for sharing with family and friends.
Ingredients
To make these irresistible Zeppole, gather the following:
| Ingredient | Quantity |
|---|---|
| Water | 550 g |
| All-purpose flour (00) | 300 g |
| Sugar | 80 g |
| Lemon zest | ½ |
| Millefiori honey | 200 g |
| Orange zest | ½ |
| Colorful sprinkles | As needed |
| Vegetable oil (for frying and preparation) | As needed |
Nutritional Information (Per Piece)
| Nutrient | Approx. Value |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 20 g |
| Protein | 2 g |
| Fats | 4 g |
| Sugars | 12 g |
Instructions
Creating Zeppole di Natale is a joyful and straightforward process. Follow these steps to bring the festive spirit into your kitchen:
Step 1: Prepare the Dough
-
Aromatic Start
- Begin by pouring 550 g of water into a saucepan.
- Grate the zest of ½ a lemon into the water for a fresh citrus aroma.
-
Sweet Infusion
- Add 80 g of sugar to the water and stir gently over medium heat until the sugar dissolves completely.
-
Bringing to a Boil
- As soon as the mixture starts boiling, remove the saucepan from heat.
-
Incorporate Flour
- Add the 300 g of all-purpose flour to the boiling liquid in one go.
- Stir vigorously with a wooden spoon until the mixture comes together as a smooth dough.
-
Cook the Dough
- Return the saucepan to the heat, keeping the flame low.
- Continue stirring until the dough pulls away from the sides and forms a thin film on the bottom of the pan, resembling pâte à choux.
Step 2: Shaping the Zeppole
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Prepare the Workspace
- Lightly grease your work surface with a small amount of vegetable oil to prevent sticking.
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Portion the Dough
- Transfer the dough onto the greased surface. Using a dough scraper, divide it into small pieces.
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Form the Ribbons
- Roll each portion into long strips, known as bigoli in Italian.
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Create the Zeppole
- Shape each strip into a loop or bow by gently overlapping the ends and pressing them together.
-
Resting
- Place the shaped Zeppole on a tray, covering them lightly with a cloth to prevent drying out while you finish shaping the rest.
Step 3: Frying the Zeppole
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Heat the Oil
- Fill a heavy-bottomed pan with vegetable oil and heat it to 140°C (284°F). Use a kitchen thermometer for accuracy.
-
Fry in Batches
- Fry 2–3 Zeppole at a time to maintain the oil’s temperature.
- Cook for 3–4 minutes or until they are golden brown and crispy on the outside while remaining soft inside.
-
Drain the Excess Oil
- Remove the Zeppole using a slotted spoon and place them on a paper towel-lined plate to drain.
Step 4: The Honey Glaze
-
Prepare the Honey Glaze
- In a small saucepan, gently heat 200 g of millefiori honey over low heat until it becomes fluid.
- Add the zest of ½ an orange for an extra layer of fragrance.
-
Coating the Zeppole
- Dip each fried Zeppola into the honey glaze, ensuring it’s evenly coated.
-
Add the Final Touch
- Place the glazed Zeppole on a serving tray and sprinkle them generously with colorful sprinkles for a festive finish.
Step 5: Serve and Enjoy
Your Zeppole di Natale are ready to shine on your holiday table. Share them with your loved ones and enjoy the sweet taste of Italian tradition.
Tips for Success
- Ensure your oil temperature stays consistent during frying to achieve the perfect crispy texture.
- Feel free to experiment with other types of honey, such as acacia, for a slightly different flavor profile.
- If you prefer, dust the Zeppole with powdered sugar instead of sprinkles for a simpler presentation.
Celebrate this holiday season with the warm, sweet aroma of Zeppole di Natale wafting through your home. Buon Natale and happy cooking from Love With Recipes!
