MM: Zeppole
 ---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Zeppole
  Categories: Pastries, Ethnic
       Yield: 1 servings
 
       2 c  Water +
      10 oz Sugar
       3 tb Oil
     1/2 ts Salt
       2    Bay leaves
       2 c  Sifted flour
       2 tb Semolina
       4    Egg yolks
     1/4 c  Marsala ( sweet )
            Olive oil
            Powdered sugar
 
   Zeppole comes from the word zeppelin. Zeppole means
   fried “ puffs ”  When cooked properly they should be
   heavenly and so light you might expect them to float
   away. this particular version comes from Naples,
   Italy.There are many zeppole recipes, this being more
   of a fried puff pastry opposed to other zeppole which
   are more breadlike.
 
   Mix water, sugar, oil and bay leaf in heavy saucepan
   and bring to a boil. Mix flour and semolina together
   and dump into boiling water all at once. Remove from
   heat and begin stirring with wooden spoon until it
   forms a mass. Return to lowest heat and cook 5 minutes
   stirring. Remove from heat, discard bay leaf and add
   yolks 1 at a time beating vigorously after each
   addition. add marsala and beat dough until satiny. You
   can use a food processor to prepare this dough if you
   wish to make the above steps go faster. Grease a
   countertop or board with olive oil and pat down dough
   into a pancake. Flatten dough and fold sides over on
   itself so there are 3 layers. flatten dough again and
   repeat folding 5 times more. Take about 1/3 of dough
   and roll out to a thickness of your thumb and make
   each piece into a ring. Make 3 or 4 at a time and slip
   them into boiling oil. when you turn them, prick them
   with a sharp knife or fork in a few places. Drain on
   brown paper and serve warm, dusted with confectionery
   sugar.
 
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