Name: Zeppole di Natale: Honeyed Christmas Fritters
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 25 fritters
Cuisine: Italian
Ingredients: 550 ml Water; 300 g Tipo 00 flour; 80 g Sugar; 0.5 Lemon (finely grated zest only); 200 g Mild wildflower honey; 1 Orange (finely grated zest, to scent the honey); Small coloured sugar sprinkles (as needed to finish); Sunflower oil (for frying, plus a little to grease the worktop)

Work the cooked dough until smooth, pressing out air pockets, and keep the cords an even thickness. Measure the frying oil with a thermometer. Cook a few pieces at a time, keeping the oil near 140°C; crowding cools it and makes the batches uneven.Work the cooked dough until smooth, pressing out air pockets, and keep the cords an even thickness. Measure the frying oil with a thermometer. Cook a few pieces at a time, keeping the oil near 275°F; crowding cools it and makes the batches uneven.

Make ahead Set out the honey, citrus and serving plate before frying. Serve freshly made. The 60-minute preparation and 20-minute cooking figures are planning guides; larger yields need more frying batches.

Total: 1 hr 20 min
Prep: 1 hr
Cook: 20 min
Yield: 25 fritters

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Zeppole di Natale: Honeyed Christmas Fritters

Total 1 hr 20 min · Prep 1 hr · Cook 20 min · Yield 25 fritters

Method

Bring the water, sugar and lemon zest to a boil, stirring to dissolve the sugar.
Off the heat, stir in all the flour. Return to low heat and stir firmly until the dough pulls away from the pan.
Turn onto a lightly oiled worktop. Let the fierce heat subside, then work until smooth, pressing out trapped air.
Divide for the selected yield. Roll cords about 20 cm long and 1.5 cm thick; cross the ends to form loops. Cover while shaping.Divide for the selected yield. Roll cords about 7¾ in long and ½ in thick; cross the ends to form loops. Cover while shaping.
Heat the frying oil to 140°C, checking with a thermometer. Fry two or three loops at a time for about 3–4 minutes, until golden. Drain on kitchen paper.Heat the frying oil to 275°F, checking with a thermometer. Fry two or three loops at a time for about 3–4 minutes, until golden. Drain on kitchen paper.
Warm the honey gently with orange zest until fluid. Remove from the heat, coat the fritters and let excess honey drain.
Arrange on a plate, scatter with the small coloured sprinkles and serve freshly made.