Sardinian Zeppole (Donuts): an easy and delicious dessert
published on 10 January, 2019 at 15:41
Ingredients:
500gr semolina
400 / 450ml of milk
15 gr of fresh brewer's yeast
1 orange (zest and juice)
1 tablespoon of anise liqueur
Olive oil for frying
Granulated sugar q.b.
500gr semolina
400 / 450ml of milk
15 gr of fresh brewer's yeast
1 orange (zest and juice)
1 tablespoon of anise liqueur
Olive oil for frying
Granulated sugar q.b.
Directions:
Dissolve yeast in milk then mix the flour with zest and orange juice and anise. Finally pour the milk and mix until a uniform mixture is obtained. Let rise, covered with film, for two hours.
Put the dough in a plastic bottle (if you do not have the sac à poche) and fry the zeppole in boiling oil. Then go to the sugar and serve.
Dissolve yeast in milk then mix the flour with zest and orange juice and anise. Finally pour the milk and mix until a uniform mixture is obtained. Let rise, covered with film, for two hours.
Put the dough in a plastic bottle (if you do not have the sac à poche) and fry the zeppole in boiling oil. Then go to the sugar and serve.
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