Salty Zeppole: the variant recipe of the typical San Giuseppe dessert
THE savory donuts they are a tasty variant of the classic recipe, typically sweet and associated with Father’s Day, celebrated on March 19, Saint Joseph’s Day.
In the version we offer, the dough is stuffed with bacon bits, but you can choose the one you prefer: they are also very tasty with cooked or raw ham.
Their preparation is not difficult, you just have to be patient to wait for the dough to rest and rise, to make it really soft and easy to digest.
try this recipe too
ingredients
extra virgin olive oil
How to prepare a salty zeppole
In a bowl, mix the lukewarm water with the sugar, dry brewer’s yeast and olive oil. Let stand 10 minutes.
Add flour 00, manitoba flour and knead. When the dough begins to compact, add the salt and the bacon bits. Get a smooth dough and let it rise for 2 hours or until doubled in size.
Divide the dough into 9 pieces. Spread each piece by rolling it with your hands and cross the two sides to get a zeppole.
Transfer them to the baking sheet, cover them with a tea towel and let them rest for 30 minutes.
When the time is up, fry the donuts in boiling oil until puffy and golden.
Advice
Before serving, dab them with paper towel to remove excess oil.
storage
If you have any leftovers, store them in an airtight container, but be sure to use them no later than the next day to avoid over-hardening.
