Imagine a sunny afternoon in a quaint Italian piazza, the aroma of freshly fried pastries wafting through the air. This inspired me to fuse traditional zeppole with contemporary flavors and techniques. The result is an unforgettable dessert that combines the classic lightness of zeppole with the floral notes of lavender and a zesty citrus twist. Using a sous vide to infuse the honey adds a modern touch that enhances the overall experience. Let’s dive into this delightful recipe!
Ingredients
- For the Zeppole:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
- For the Lavender Honey:
- 1/2 cup honey
- 1 tablespoon dried lavender flowers
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
Instructions
Begin by infusing the honey for the sauce. In a small sous vide bag, combine the honey, dried lavender, lemon zest, and orange zest. Seal the bag and set your sous vide immersion circulator to 140°F (60°C). Immerse the bag in the water bath and allow it to infuse for at least 1 hour. This will extract the floral and citrus notes while keeping the honey’s natural sweetness intact.
While the honey is infusing, prepare the zeppole dough. In a medium saucepan, combine the water, butter, and salt over medium heat. Stir until the butter is melted and the mixture comes to a gentle boil.
Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a cohesive ball and pulls away from the sides of the pan. Allow it to cool for about 5 minutes.
Add the eggs, one at a time, mixing well after each addition. The dough should be smooth and glossy. Stir in the vanilla extract. The dough is ready when it holds its shape but is still soft enough to pipe.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Use a piping bag fitted with a large round tip to pipe small circles of dough (about 2 inches in diameter) into the hot oil. Fry a few at a time, being careful not to overcrowd the pot. Cook for about 2-3 minutes on each side until golden brown.
Once fried, remove the zeppole with a slotted spoon and place them on paper towels to drain any excess oil. Dust generously with powdered sugar while they are still warm.
After the honey has infused, carefully remove it from the sous vide and strain out the lavender flowers. You can warm it slightly before serving if desired.
To serve, drizzle the lavender honey over the powdered zeppole and finish with a sprinkle of extra citrus zest for a vibrant touch. These modern zeppole are perfect for any occasion, combining nostalgia with a refreshing twist that will leave your guests wanting more!