NicksPizza
New member
I am finalizing my thoughts on making zeppole an occasional special for the menu. I am finding great results with my current dough. Anyo0ne have some sort of suggestion that is just so spectacular that I should chnage my plans?
Dough that is just before ‘tired’ makes a great crust texture, and fry up in about 2 minutes. Lots of flavor potentials, and plain powdered sugar. Might make up a squeeze bottle to fill some with cannoli cream, as well.
Dough that is just before ‘tired’ makes a great crust texture, and fry up in about 2 minutes. Lots of flavor potentials, and plain powdered sugar. Might make up a squeeze bottle to fill some with cannoli cream, as well.
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