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Sardinian donuts

Sardinian donuts



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Sardinian Zeppole Recipe of of 21-02-2020 [Updated on 26-02-2020]

Sardinian zeppole o zippulas they are traditional pancakes typical of the Carnival period. The dough is a simple orange flavored leavened product, however, made with re-milled semolina, but their peculiarity lies in the shape: they are in fact long spiral fritters (even if sometimes they are simply round, like the staples).
They might seem difficult to do, but I assure you that with my step-by-step explanation with photos you will have no difficulty;)
To obtain the classic spiral shape you would need a special funnel, but I remedied with a pastry bag with a smooth spout. Hoping that Sardinian friends will appreciate mine zippulas, (of which there are clearly infinite versions, with the addition of eggs or potatoes for example), I leave you to the recipe and if you like, leave me your versions in the comments, we will read later: *

Method

How to make Sardinian zeppole

Place the flour in a bowl, make a hole in the center and pour in the juice and orange peel and the yeast dissolved in the just warm milk.
Start kneading (with a whisk / spoon, not by hand as it will be a very soft dough), then add salt and liqueur as well.

Once you have a thick and smooth batter, cover the bowl with cling film and let it rise for at least 2 hours in a warm place.

When the batter has risen well, full of bubbles on the surface, pour it into a sac-à-poche and, as soon as the oil is hot, start forming the pancakes directly in the pan, one at a time, starting from the center and continuing slowly and steadily towards the outside in order to obtain regular spirals.

Once the spiral is finished (try to make at least 2 complete concentric circles), set aside the sac-à-poche and continue cooking until you see that the pancake is golden brown, at which point turn it gently with the help of a spatula ( of those suitable for heat) and brown the second side as well.
As they are ready, lift them with a slotted spoon and let them dry on absorbent paper, then continue with the others.

While the subsequent pancakes are cooking, pass the ready-made ones in the sugar, so that they stick well.
At this point the Sardinian zippulas are ready, serve them hot, lukewarm or cold, as you prefer!


Also known as Zippulas these spiral-shaped pancakes are typical of the Sardinian carnival.

For 6 people

  • 500 g of flour
  • 15 g of brewer's yeast dissolved in 2 tablespoons of warm milk
  • 1 boiled potato
  • 1 tip of saffron dissolved in a tablespoon of milk
  • 1 egg
  • juice of an orange
  • Salt to taste.
  • 1 small glass of dry Muscat
  • olive oil for frying q. b.
  • sugar to taste

With the planetary mixer or by hand, prepare the dough with the mashed potato, the flour, the saffron dissolved in milk, the egg, the orange juice, a pinch of salt, the muscatel and finally the yeast dissolved in the milk. Mix until you get a smooth and homogeneous dough with the right consistency. Let it rest covered with a cloth until it has doubled its volume.
Cut out some 8 cm squares of parchment paper by brushing them with a little oil. Put the dough in the pastry bag with the smooth spout with a diameter of 2 cm. and form a spiral-shaped donut on each square of parchment paper. Pour plenty of olive oil into a high-sided frying pan and bring it to about 170 & deg. Slide in oil, including paper, a few donuts at a time. After a few seconds the paper will peel off and you can remove it with the help of a kitchen tongs.
It is important that you turn them often so that the cooking is uniform on both sides. Before serving, drain them well and sprinkle them with sugar.


Sweets Recipes: 1001 Sweets and Cakes Recipes

Region you go, Zeppole you find. Today Sardinian donuts .

The original recipe of Sardinian Zeppole varies according to the different provinces of the magnificent island. Who prepares them as a long coiled snake, similar to the Germans Strauben, who instead makes them more similar to staples. Having tasted them both, I must say that they are still delicious.

At Carnival it is a riot of recipes of pancakes and zeppole, this Sardinian variant differs from the others for the use of saffron that colors the paste orange. Hot, soft and delicious, all that remains is to prepare the delicious Zippulas :-)

Remember to let me know how the Sardinian Zeppole came to you leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page

THIS RECIPE IS
INGREDIANTS
HOW TO PREPARE Sardinian Zeppole
  1. Dissolve the brewer's yeast in hot milk.
  2. Boil the potatoes peel and mash them.
  3. Make a fountain with the flour, put the eggs in the center and knead.
  4. Add the sugar and the saffron while kneading.
  5. add the potatoes while continuing to knead.
  6. add milk and possibly other flour if the dough is too moist.
  7. Knead vigorously for 5 minutes.
  8. Let it rise in a covered bowl for two hours.
  9. Heat the oil in a large pan.
  10. Form the Zeppole of the size you prefer.
  11. Fry the Zeppole on both sides.
  12. Pass the Zeppole hot in granulated sugar and let them rest for a few moments on a sheet of absorbent paper.
MY ADVICE
  • You can decide the shape of the Sardinian Zeppole and indulge yourself with your imagination.
  • If you want, add to the dough a shot of liqueur.
VIDEO RECIPES of Sardinian Zeppole
Sardinian Zeppole with Ricotta

This is just a curious video recipe: Sardinian Zeppole with Ricotta Amaricana style :-).

Long Sardinian Zeppole

An original video recipe, the very original process for cooking the typical Sardinian Zeppole.

OTHER RECIPES for Sardinian Zeppole
Zeppole Sarde with Thermomix

With this recipe you can prepare delicious Sardinian Zeppole with the Thermomix.


Shape of Sardinian zeppole

Irregular donuts
They are the typical zeppole of some village of the Barbagia and of Cagliari, where & # 8220 the long ones & # 8221 are called Arabic fry.
The shape deceives many non-Cagliari Sardinians, for whom all fried donuts are parafrittus (fried facts). But the & # 8217irregularity of the shape and i jagged edges they take them away from the soft roundness of the fried friars.
In the capital Sardinian people don't mind the line when it comes to Carnival sweets. Whoever asks for zeppole happens to be answered: & # 8220Simple or with cream? & # 8221

In any case, remember: even ring-shaped, the donuts are not parfrittus. Because?

Because they are born from a liquid dough, which therefore cannot swell that much despite the long leavening: it does not have the suitable structure to retain the gases. Nell & # 8217olio necessarily comes through a funnel or a sac à poche. With the heat it swells a little, but not enough to hide the irregularities that have formed in the & # 8220tuffo & # 8221.

THE parafrittus instead they have their own beauty donut shape already before rising, which they face on the same pan in which they will be baked when they are swollen enough.

Long pancakes
The long pancakes are the most common in the Sardinian territory and often and willingly accompanied by parafrittus or from the other Sardinian carnival sweets, which you can admire here, prepared by good foodbloggers.


Also known as Zippulas these spiral-shaped pancakes are typical of the Sardinian carnival.

For 6 people

  • 500 g of flour
  • 15 g of brewer's yeast dissolved in 2 tablespoons of warm milk
  • 1 boiled potato
  • 1 tip of saffron dissolved in a tablespoon of milk
  • 1 egg
  • juice of an orange
  • Salt to taste.
  • 1 small glass of dry Muscat
  • olive oil for frying q. b.
  • sugar to taste

With the planetary mixer or by hand, prepare the dough with the mashed potato, the flour, the saffron dissolved in milk, the egg, the orange juice, a pinch of salt, the muscatel and finally the yeast dissolved in the milk. Mix until you get a smooth and homogeneous dough with the right consistency. Let it rest covered with a cloth until it has doubled its volume.
Cut squares of parchment paper about 8 cm on each side, brushing them with a little oil. Put the dough in the pastry bag with the smooth spout with a diameter of 2 cm. and form a spiral-shaped donut on each square of parchment paper. Pour plenty of olive oil into a high-sided frying pan and bring it to about 170 & deg. Slide in oil, including paper, a few donuts at a time. After a few seconds the paper will peel off and you can remove it with the help of a kitchen tongs.
It is important that you turn them often so that the cooking is uniform on both sides. Before serving, drain them well and sprinkle them with sugar.


Shrove Tuesday, also known as Pancake Day, is traditionally the day before the beginning of Lent. During this Catholic holiday lasting forty days, followers of Lent should avoid eating meat and other fatty or sweet foods, which is why Shrove Tuesday is the day they feast and treat themselves to a special meal. You might have guessed that we do not eat pancakes on this special occasion in Italy, as each region makes their own traditional cakes. In Sardinia we have zeppole, in dialect Zippuas, very tasty fritters that look like donuts and taste of saffron and orange. The four days leading up to Shrove Tuesday in Italy are known as Carnival, a word that comes from a Latin expression that means “to give up meat”, and is celebrated by dressing up in colorful costumes. The most famous Carnivals in Italy are those of Venice and Viareggio, yet in Sardinia we also have a very traditional one at Mamoiada, where it is possible to see the ancient masques, Mamuhtones, and enjoy several shapes of zippuas.

Ingredients:
500g type 00 flour
1 potato
1 orange (zest and juice)
250ml milk
2 eggs
1 cube active beer yeast (or about 7g active yeast)
Some threads of saffron
1 sachet of vanilla flavored yeast for cakes
A splash of aquavit (I didn & # 8217t have any Fil & # 8217e Ferru at home, so I used a good Kirsch)
Seed oil for frying
For serving:
100g sugar

Step 1 - Clean and peel a potato and put it to boil until ready to be mashed. In the meantime, grate the zest of an orange and then juice it. Once the potato is ready, mash it making sure you have no solid chunks of potato left. Beat the eggs with the saffron and leave on the side. Warm up the milk and melt the cube of beer yeast in it, being careful not to heat up the milk too much.

Step 2 - Now you can start making your dough. This dough should stay warm, so I suggest you make this cake on a day when your kitchen is warm. For example, I made it the same day I baked bread and kept the door closed for the whole preparation time, making sure the kitchen stayed nice and warm. Also, make sure the bowl you use for the mixture is warm (you can fill it up with hot water and empty it just before starting). Put the flour in your warm bowl, add in the luke-warm milk and start working the dough with your hands. Add the orange zest and juice and keep kneading.

Step 3 - Add the mashed potato and work the dough more. Mix in the beaten eggs and keep kneading with energetic movements so the dough keeps warm. Then add the aquavit and finally the powder vanilla yeast. At this point, in order to make sure the dough becomes homogeneous finish working the dough with the kneading hooks of your hand mixer. Place your dough in a big warm container and once you cover it with cling film, put it in the oven to prove. The oven should be at temperature zero and with only the light on.

Step 4 - After proving, the dough should have at least doubled in size and you are ready to fry. Heat some oil in a frying pan you are going to deep fry, so be generous. Wet your hands in oil and take a bit of dough in your hands and try to create a ring shape. Put your donut in the hot oil, using a disposable chop stick (or try with something thicker like the handle of a wooden spoon) to keep the hole in shape. Fry them until golden and put them on a tray covered on kitchen paper so the residue oil can be absorbed. Remember, Carnival is all about laughing at ourselves and not taking life so seriously - it & # 8217s OK if your zeppole are not perfectly shaped, mine were quite messy as well!

Step 5 - Whatever shape they are, cover your zeppole in sugar and serve them warm! Have you heard of zeppole before? If you try them, let me know how it goes!


Ingredients for Sardinian zeppole

Dissolve the yeast in warm (not boiling) milk.

In a large bowl put the re-milled semolina.

In the center, place all the other ingredients.

Stir with a fork, starting from the center.

Cover and let the dough rise for two hours at room temperature.

Transfer to a pastry bag

Heat plenty of seed oil, and when it is hot, form your spirals.

Cook over low heat for 4-5 minutes, and gently flip your zippulas.

Once cooked, let the excess oil dry and pass in the sugar.


Karen in the kitchen

1. Wash the potatoes carefully and boil them with all the peel in salted water for about 40-45 minutes. Make sure they are cooked by pricking them with a fork, drain, peel and pass them in a potato masher.
2. Let the milk cool in a saucepan. Beat the egg yolks and the whole egg with the grated orange zest and dissolve the yeast with 2 level teaspoons of sugar in a glass of milk. Use the one just heated.
3. Let's start kneading. In the "scivedda"add the sifted flour with the potatoes and the eggs and knead the dough until the mixture is still very dry but homogeneous.
4. Pour in 1/4 of the milk and the dissolved yeast, kneading with closed fists in order to facilitate the absorption of the liquid. Continue working until the dough is firm and soft.
5. Continue to knead the dough, as you knead the bread, gradually pouring the remaining milk. Once the milk is finished, pour su fil '' and ferru.
6. It is essential to work the dough for at least 30/40 minutes, beating the dough, beating it from the bottom upwards to incorporate air and thus favor leavening.
7. Let rise for about an hour and a half by covering it sa scivedda with baking paper and wrapping it with a tablecloth or blanket. It is important that the environment is warm and free of currents. The dough will be ready when its volume has doubled.

Cooking
In a large pan with high sides, pour the oil and lard and heat it up.
Zippulas typical of Cagliari
Moisten your hands with milk, take a spoonful of dough, flatten it in the palm of one hand and make a large hole in the center like that of a donut. Dip the zippula in the oil.
Zippulas typical of the Sarrabese area
Pour some dough into a funnel or pastry bag with a hole of about 1 cm and let it fall from the funnel or pastry bag into the oil forming a spiral.

Brown the Zippulas lightly and sprinkle the emerged part with the hot oil. Once the surface is golden, let them dry on absorbent paper. Finally sprinkle the zippulas with sugar or honey and arrange them in a tray covered with a napkin.


Recipes

Chefs look at what a gorgeous photo it makes you want to take one.


The zeppole are pancakes that are made in Sardinia for carnival there are many recipes and different ways and ingredients, this is what Consy makes with ricotta.

INGREDIANTS:
1 kg of flour 00
1 2 Liter of milk
Water q.s.
200G Ricotta
2 boiled potatoes
2 grated orange peel
juice of 1 orange
2 eggs
1 small glass of sambuca
35 g of brewer's yeast (dissolved in milk half an hour before and covered with a napkin)

PREPARATION:
mix the flour with the water, add the potatoes then the ricotta, eggs, orange peel and the juice and liqueur.


work the dough well and gradually add the yeast.

knead vigorously for about half an hour

(little secret you have to work the dough by hand and very vigorously xke the dough must be smooth without citrus)

let it rise for about 2 hours

like the dough and leavened put the oil to heat, the oil must be very hot, and prepare a saucepan with water.

when the oil is ready, dip your fingers in the water and take some pasta and make the shape of the zeppole with the hole in the center and as you put them in the oil with a stick, adjust the hole in the zeppola.