These delicious Zeppole (t-zeh-po-lay) taste wonderful served with freshly percolated coffee.
1.’ pints water
2 teaspoon salt
2 oz. sugar
2 tablespoons brandy
12 oz. flour sufficient vegetable oil for deep-frying 2 oz. icing sugar 2 teaspoons ground cinnamon
Pour the water, salt, sugar and brandy into a large saucepan. Set the pan over moderate heat and bring the mixture to the boil. As soon as the liquid begins to boil, with a wooden spoon, stir in the flour and continue to stir vigorously until the mixture comes away from the sides of the pan.
Remove the pan from the heat and beat the mixture with the wooden spoon until it becomes light and elastic. Turn the dough out on to a lightly floured working surface and shape it into a ball. Beat the dough with a pestle or rolling pin for 10 minutes, reshaping it into a ball whenever it becomes flat.
Divide the dough into 16 pieces and roll each piece into a sausage shape about 10-inches long. Shape the pieces into rings and press the ends together to seal. Prick each dough ring with a fork.
Fill a large deep-frying pan one-third full with vegetable oil. Set the pan over moderate heat and heat the oil until it reaches 375 -F on a deep-fat thermometer or until a small cube of stale bread turns golden brown in 40 seconds.
Place the dough rings in the oil and fry them, 4 or 5 at a time, for about 5 minutes or until they are golden brown.
With a slotted spoon, remove the zeppole from the oil and set them aside to drain on kitchen paper towels. Keep warm while you fry and drain the remaining rings in the same way.
Sift the icing sugar and the cinnamon into a small bowl. Sprinkle each zeppola with a little of the sugar mixture and serve hot.