Tzipulas de bentu. Le Zeppole sarde

Tzipulas de bentu. Sardinian Zeppole. You know I'm Sardinian and I love the flavors of my hometown and my childhood. At Carnival, my great-grandmother would make tzipulas de bentu. She'd be with her daughters (she had nine children in total), and they'd prepare these sweets and fry them all together! I witnessed one of these moments, and I remember how, one after the other, they'd take turns kneading the dough in the "scivedda." The consistency was crucial: it had to be neither too solid nor too liquid; it had to be able to pass through a funnel into the boiling oil, forming a spiral! INGREDIENTS: 700 g medium-strength flour 300 g re-milled semolina Or equal amounts 2 tablespoons sugar 2 tablespoons eau-de-vie, grappa, or limoncello 3 oranges (juice and zest) 1 lemon (juice and zest) 2 sachets saffron (one is fine) 1 pinch salt 5 g brewer's yeast 5 g baking powder (you can omit this ingredient) 600 ml milk (to start) DIRECTIONS: Dissolve the yeast and saffron in the warm milk. Knead all the ingredients together with a pastry blender and set aside the milk, which you will gradually add. Check the consistency of the dough: it should not be too liquid or too firm; it should be able to pass through a funnel. Let it rise in a buttered bowl until doubled in size. Once doubled in size, wet your hands with water and milk and slide the dough into the hot oil, forming ring-shaped shapes or using a pastry bag to create spirals. Drain and roll in granulated sugar. Also check out the dessert playlist https://www.youtube.com/playlist?list... and the bread playlist https://www.youtube.com/playlist?list... Subscribe to the channel to stay up to date    • Dolci e Pagnotte: scopri il  mio canale   Follow me on: BLOG: www.ledolcipagnotte.com INSTAGRAM: @ledolcipagnotte FACEBOOK: Ledolcipagnotte You can also email me! [email protected]