Italian Mini Zeppole Donuts
Votes: 5
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Italian Mini Zeppole Donuts - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g ready-made yeast pizza dough (see recipe below)
- Powdered sugar
- Vegetable oil
We recommend
Recipes with similar ingredients: yeast dough, powdered sugar
Cooking the dish according to the recipe:
- Recipe for making yeast pizza dough
- Cut the dough into 2.5 cm pieces, then roll each into a small ball. Fry. donuts in a deep-fryer preheated to 180°C, immersing in hot oil in small portions, until golden brown, about 5 minutes.
- Transfer the mini zeppole to paper towels to drain off excess oil. Sprinkle generously with powdered sugar.
We suggest you cook French donuts - Beignets.
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