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Zeppole with raisins and saffron

by Ada Parisi
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Zeppole con zafferano e uvetta

Zeppole with raisins and saffron. In the Carnival period it is impossible not to prepare a delectable little sweet, Fried and covered with sugar. These donuts with saffron and raisins, flavored with orange peel and a dash of rum, They are perfect for snack time.

They are prepared with a leavened dough: 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. Can not get your hands dirty with sugar, They are large or are children. You can customize these as you like zeppoline, for example by adding, instead of raisins, small pieces of apple in cooking will melt becoming delicious.

Is, If you are looking for tasty pancakes and Italian recipes for Carnival, have a look at all my RECIPES FOR CARNIVAL, you will surely find something you like to fry: struffoli, chatter, castagnole, Sicilian sfinci and Acciuleddi Sardinian. You will be spoiled for choice, I guarantee. Have a good day!

Zeppole con zafferano e uvetta

ZEPPOLE WITH RAISINS AND SAFFRON (doses for 40 donuts)

Portions: 10 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

Procedure

Zeppole with saffron and raisins

To prepare the donuts with saffron and raisins, put the first evening raisins in a bath in a cup with hot water. The next day drain the raisins and dry perfectly with a cloth.

Dissolve the saffron in hot water, when the water will just be warm, dissolve the yeast. In a bowl mix the flour, 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's going to take a couple of hours.

Pick up some of the mixture, it will be soft and creamy, with a spoon and dipping it into the seed oil at 160 degrees. Bake the donuts over high heat until they are puffed and golden. Put the wedges on a sheet of absorbent paper to dry the oil in except and then roll the wedges into the caster sugar until covered. Serve hot donuts raisins and saffron, freshly made. And Bon Appetit!

MATCHING: We combine these pancakes to a soft and perfumed grappa: 'Tiglio Honey' by Ballew. The spicy notes and balsamic join very well to frying and sweetness of these carnival fritters.<

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2 comments

conunpocodizucchero.it February 9, 2013 - 19:08

Saffron and raisin me like crazy!!!

Reply
fratelli_ai_fornelli February 9, 2013 - 23:29

A big kiss

Reply

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