Total pages in book: 101
Estimated words: 98321 (not accurate)
Estimated Reading Time in minutes: 492(@200wpm)___ 393(@250wpm)___ 328(@300wpm)
Estimated words: 98321 (not accurate)
Estimated Reading Time in minutes: 492(@200wpm)___ 393(@250wpm)___ 328(@300wpm)
2) Brush tops of sourdough slices with olive oil. Place under broiler for about 3 minutes or until golden brown. Serve with bruschetta.
Twenty-Seven
Zeppole
Ingredients
Dough:
4 oz unsalted butter
1 cup whole milk
1 Tbsp. sugar
1 tsp. orange zest
Pinch of salt
1 cup flour
4 eggs room temperature
Filling:
1 lb. ricotta, drained
1/2 cup heavy cream
1/2 cup powdered sugar
1 tsp. vanilla extract
1/2 cup mini chocolate chips
Vegetable oil
Powdered sugar
Cherries in syrup
Filling:
1) Place ricotta, powdered sugar and vanilla in food processor and and blend until smooth. Slowly add the heavy cream while the mixer is on high and blend until the ricotta is smooth and thick, about 20-30 seconds. Add chocolate chips and pulse about 10-15 times to combine.
Dough:
1) In a medium pot, bring butter, milk, sugar, orange zest and salt to a boil. Immediately add the flour and stir vigorously with wooden spoon until the dough comes together to form a ball. Remove from heat and continue to stir dough to cool down slightly, 2-3 minutes.
2) Add eggs one at a time and mix until well incorporated between each addition. Once all eggs are added, you will have a smooth, thick paste. Add the dough to a piping bag fitted with a large star tip.
For Fried Zeppole:
1) Cut 12-14 four-inch square parchment pieces.
2) Fill a deep saucepan with 1-2 inches of vegetable oil or shortening. Heat oil to around 350-375 degrees.
3) Pipe 2.5-3 inch rings onto the parchment squares. Drop the rings, dough side down into the hot oil. The parchment will peel away once heated. Fry until golden brown, then flip. Flip several times to cook evenly until deep golden brown and puffed up.
4) Remove from oil and place on paper towel to remove excess oil. Let cool. Once cooled, slice in half and fill with ricotta cream. Dust with powdered sugar and top with a cherry.
For Baked Zeppole:
1) Heat oven 400 degrees.
2) Pipe 3 inch rings on a parchment lined or silicone lined sheet pan. Bake for 25 minutes. Turn off oven, and let puffs sit in oven for another 10 minutes or until deep golden brown.
3) Remove from oven and let cool. Slice in half and fill with ricotta filling. Dust with powdered sugar and too with a cherry.