Zeppole with Chocolate Sauce

Name: Zeppole with Chocolate Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast (from 1 envelope); 227 grams 70% bittersweet chocolate, chopped; 473 milliliters bread flour; 2 larges eggs; 237 milliliters heavy whipping cream; 59 milliliters honey; 2 teaspoons lemon zest; 50 servings Powdered sugar; 1 teaspoons fine sea salt; 3 Tbsps sugar; 177 milliliters (1 1/2 stick) unsalted butter, room temperature, cut into cubes; 50 servings Vegetable oil (for deep-frying); 118 milliliters whole milk

Zeppole with Chocolate Sauce might be just the hor d'oeuvre you are searching for. This recipe makes 50 servings with 250 calories, 1g of protein, and 21g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up active yeast, sea salt, bread flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put chocolate in a medium bowl. Stircream and honey in a small saucepan overmedium heat until mixture starts to bubble;pour over chocolate and whisk until smooth.Keep warm. DO AHEAD: Can be made 3 daysahead. Cover and chill. Rewarm before using.

Ingredients you will need

Chocolate

Honey

Equipment you will use

Sauce Pan

Whisk

Bowl

In the bowl of a stand mixer fittedwith a paddle, combine flour and next 6ingredients. Beat at low speed until doughforms. Gradually add butter, beating untilabsorbed between additions and occasionallyscraping down sides of bowl. Increasespeed to medium and beat until smooth andglossy, about 3 minutes. Scrape doughfrom paddle and sides of bowl. Cover withplastic wrap; let rise for 2 hours.

Ingredients you will need

Butter

All Purpose Flour

Wrap

Equipment you will use

Stand Mixer

Bowl

Pour enough oil into a deep, heavy 5-quart potto reach a depth of 1 1/2" Attach a deep-frythermometer to side of pot and heat oil overmedium heat until it reaches 325°F. Working inbatches, drop dough into oil by heapingteaspoonfuls (about 1"-diameter rounds).Cook, turning occasionally, until zeppole aregolden and cooked, about 4 minutes perbatch. Using a slotted spoon, transferzeppole to paper towels; drain.Sift powdered sugar over zeppole or putsugar in a paper bag and add zeppole; shakegently to coat.

Ingredients you will need

Powdered Sugar