Zeppole

• 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

Instructions

1. 1

   Zeppole comes from the word zeppelin.

2. 2

   Zeppole means fried " puffs " When cooked properly they should be heavenly and so light you might expect them to float away.

3. 3

   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.

4. 4

   Mix water, sugar, oil and bay leaf in heavy saucepan and bring to a boil.

5. 5

   Mix flour and semolina together and dump into boiling water all at once.

6. 6

   Remove from heat and begin stirring with wooden spoon until it forms a mass.

7. 7

   Return to lowest heat and cook 5 minutes stirring.

8. 8

   Remove from heat, discard bay leaf and add yolks 1 at a time beating vigorously after each addition.

9. 9

   add marsala and beat dough until satiny.

10. 10

    You can use a food processor to prepare this dough if you wish to make the above steps go faster.

11. 11

    Grease a countertop or board with olive oil and pat down dough into a pancake.

12. 12

    Flatten dough and fold sides over on itself so there are 3 layers.

13. 13

    flatten dough again and repeat folding 5 times more.

14. 14

    Take about 1/3 of dough and roll out to a thickness of your thumb and make each piece into a ring.

15. 15

    Make 3 or 4 at a time and slip them into boiling oil.

16. 16

    when you turn them, prick them with a sharp knife or fork in a few places.

17. 17

    Drain on brown paper and serve warm, dusted with confectionery sugar.