Zeppole with raisins and saffron. In the Carnival period I couldn't prepare a cupcake glutton, Fried and covered with sugar: I prepared these fritters with saffron and raisins flavored with orange zest and a shot of rum. Easy to make, requiring just a few hours of leavening and then off in the pan, to be fried and then eaten piping hot and covered with sugar. Perfect for children's snacks, But even the largest. Is, If you are looking for delicious pancakes, have a look at all my RECIPES FOR CARNIVAL, you will surely find something you like to fry!
ZEPPOLE WITH RAISINS AND SAFFRON (doses for 40 donuts)Print This
- 300 grams of flour 00
- 10 grams of fresh yeast
- 50 grams of raisins
- a sachet of Saffron or saffron pistils
- 80 grams of sugar
- sugar to cover the pancakes, to taste
- grated rind of an orange
- a shot of rum or brandy
- oil for frying, to taste
To prepare the donuts with saffron and raisins, place the night before the raisins soaked in a cup with hot water. The next day, drain the raisins and dry it completely with a cloth.
Dissolve the saffron in hot water, when the water will be tepid, dissolve the yeast. In a bowl mix the flour, the raisins, peel of citrus fruits, rum dash, the yeast with saffron, sugar and mix well with a wooden spoon and, if necessary very little lukewarm water.
What you have achieved a smooth, smooth and creamy, cover and let rise until doubled in volume of. It will take a couple of hours.
Remove some’ the compound, it will be soft and creamy, with a spoon and dip it in the oil at 160 degrees seeds. Bake the donuts over high heat until they are puffed and golden. Put the donuts on a sheet of absorbent paper to dry the oil in except the donuts and then roll in granulated sugar until they are covered. Serve hot donuts raisins and saffron, freshly made. And Bon Appetit!
THE PAIRING: We combine these pancakes to a soft and perfumed grappa: ' Honey pine’ by Ballew. The spicy notes and balsamic join very well to frying and sweetness of these carnival fritters.<