Zutaten für Armenian Zeppole Bishi
- 2 ¼ teaspoons active dry yeast
- ½ cup warm water
- 2 tablespoons granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 inches vegetable oil
- confectioners' sugar
- maple syrup
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Zubereitung von Armenian Zeppole Bishi
- In a large bowl, dissolve 2 ¼ teaspoons (1 packet) active dry yeast in ½ cup warm water (105-115°F) with 2 tablespoons granulated sugar. Let stand for 5-10 minutes until foamy.
- Whisk in 2 large eggs.
- Gradually add 3 cups all-purpose flour and ½ teaspoon salt, whisking until a batter slightly thicker than pancake batter forms.
- Cover the bowl and let the batter rise in a warm place until doubled in bulk (about 1-1.5 hours). Alternatively, cover and refrigerate overnight. If refrigerating, remove from refrigerator 30 minutes before frying.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Use a candy thermometer to monitor the oil temperature.
- Carefully drop rounded tablespoons of batter into the hot oil, ensuring not to overcrowd the pot.
- Fry, gently turning occasionally with a slotted spoon, until golden brown and cooked through (about 2-3 minutes per side).
- Remove the zeppole with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately, dusted generously with confectioners' sugar and/or drizzled with maple syrup.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
4g
Carbs
8g
