Pumpkin Zeppole

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results–it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they’re still slightly warm.

Step: 1

Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.

Step: 2

Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.

Step: 3

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step: 4

Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don’t turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

Per Serving: 272 calories; protein 7.4g; carbohydrates 27.4g; fat 14.8g; cholesterol 55.3mg; sodium 327.1mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.