Zeppole (Italian Doughnuts) with Giorgio's Burrata

Zeppole (Italian Doughnuts) with Burrata

Serves 8-10 people

Prep: 20 minutes

Cook: 30 minutes

Total: 50 minutes

Ingredients

1 cup all-purpose flour

1 cup water

4 tablespoons unsalted butter

1 ½ tbsp sugar

1/4 tsp salt

4 large eggs

Vegetable oil for frying

2 tbsp cinnamon

½ cup caster sugar

1 x 90g Giorgio's Artisan Cheese Burrata, for serving

Zeppole (Italian Doughnuts) with Burrata

Instructions

Step 1

In a medium saucepan, combine water, butter, sugar and salt and bring to a simmer. Once the mixture has come to a simmer, add the flour and stir vigorously until the mixture pulls away from the sides and forms into a soft dough ball. Set aside to cool for 10 minutes.

Step 2

One at a time, add in the eggs and mix well until they are well incorporated, and the dough becomes smooth.

Step 3

To make the cinnamon sugar mixture, mix the cinnamon and caster sugar together in a small bowl and whisk to combine. Set aside

Step 4

Heat a medium saucepan with vegetable oil to 350°F (175°C).

Step 5

Using a tablespoon to scoop into the dough to form a rough ball shape and carefully drop into the hot oil. Fry in batches until they turn golden brown in colour, about 2-3 minutes per side. Remove with a slotted spoon and place onto a lined plate with paper to remove any excess oil. Repeat until all the dough has been fried.

Step 6

Transfer the zeppole to a larger bowl and sprinkle the cinnamon sugar all over. Gently toss the zeppole, making sure they are completely coated in the cinnamon sugar.

Step 7

Serve on a plate, placing a burrata to top, dusting with a little more cinnamon sugar.

Step 8

Step 9

Notes

View the short recipe HERE

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