Ingredients for 8 people:
- 400 gr of 00 flour
- 1 large potato
- 5 eggs
- 90 gr of sugar
- 250 gr of milk
- 10 gr of fresh Brewer’s Yeast
- 2 orange zest
- a shot of brandy or rum
Preparation:
Zeppole di Sanluri are a classic of traditional Sardinian pastry, invariably consumed during the carnival period. These delicious desserts are prepared following a traditional recipe which calls for the use of boiled potatoes, flour, milk, eggs, sugar, grated oranges, brandy and yeast.
To start the preparation, it is necessary to boil the potatoes and mash them with a fork until a homogeneous consistency is obtained. Subsequently, the yeast must be mixed with 100 g of warm water and left to rest for about 15 minutes.
In a bowl, mix the flour with the water and the yeast, adding the milk. The dough should be turned for about 5 minutes, until it is smooth and homogeneous.
In another bowl, beat the eggs with the sugar, add the grated rind of the oranges, the mashed potato and the brandy, mixing everything well. This compound must then be added to the previously prepared dough, which must be turned for another 6 minutes.
At this point, the dough should be left to rise in the fridge for about 2 hours and then taken out of the fridge for another 2 hours. After rising, the zeppole can be prepared one by one, trying to make a hole in the center and frying them in boiling oil.
To keep the shape with the hole in the center, you can turn the handle of a wooden spoon inside the donut for a few seconds. Once the zeppole have reached a uniform browning, they must be turned over and browned on the other side as well.
Finally, drain the zeppole with a slotted spoon, let them dry on absorbent paper to remove excess oil and sprinkle with granulated sugar before serving. Zeppole di Sanluri are a fragrant and delicious dessert, perfect for sharing with friends and relatives during the carnival or on any occasion in which you want to enjoy a moment of sweetness and conviviality.
To complete this dessert perfectly, don’t forget to accompany it with a fresh and fragrant white wine such as a Vernaccia di Oristano or a Malvasia di Bosa, which with their almond and citrus notes combine perfectly, creating a pleasant symphony of flavours.
