Zeppole di San Giuseppe

Ingredients for 1 servings:

• 600 g potatoes, floury
• 1 kg flour
• 200 g sugar
• 150 ml olive oil or melted butter
• 200 ml milk, lukewarm
• 1 lemon(s), untreated, zest and juice
• 3 eggs
• 3 packets of dry yeast or 60 g fresh yeast
• Flour for the work surface
• 2 liters of fat for frying
• 200 g cinnamon sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

traditional southern Italian pastries

Prepare the potatoes in their jackets, peeling them while still warm and mashing them. Mix the flour, yeast, lemon zest and sugar in a large bowl, then stir in the mashed potatoes. Add the oil, eggs, warm milk and lemon juice and mix until a smooth dough forms. Cover and let rise in a warm place for about 1 hour. Knead the dough again well on a floured work surface. Roll out roughly 50g pieces of dough into finger-thick strands, press the ends together, dust with flour and let rest for another hour. Fry the dough pieces at 120-150°C either in a deep fryer or in a tall saucepan in vegetable oil until golden brown, drain on kitchen paper and toss in cinnamon sugar. The Zepolli taste best warm.