Italian Zeppole with Spinach
Malgorzata Haggu- 20 pieces
- 30 min
- 1 hour
Zeppole are an Italian version of doughnuts. They can be served as a pastry or, as in this recipe, with a slightly heartier filling.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.54/5
480 VotesHere's how:
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1
Crumble the yeast into a bowl and whisk in the water, salt, and flour. The dough will be fairly loose, with a consistency similar to sour cream. That's exactly how it should be!
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2
Rinse the spinach and chop the leaves. Stir them into the dough.
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3
Let the dough rise for 30 minutes.
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4
Heat the oil in a saucepan. Scoop up a little dough with a tablespoon and drop it into the oil.
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5
Place the finished zeppole on a piece of paper towel.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 15 g (1/3 packet) KronJäst for Bread, fresh
- 150 g (about 1.5 dl) water
- 120 g (about 2 dl) all-purpose flour
- 3 g (0.5 tsp) salt
- 1 package of baby spinach, small
- 270 g (3 dl) olive oil, for deep-frying
The recipe comes from
kronjast.se
