2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combine
water and wine in a saucepan over medium high heat. Do not boil.
When bubbles appear on the bottom of the pan, add flour mixture
all at once. Stir constantly with a wooden spoon until dough
comes together into a ball. Transfer to a lightly oiled work
surface. Pound with a rolling pin about 10 minutes, until smooth.
Roll dough into strips about 1/2 inch around. Cut into 8 inch
lengths and pinch ends together to make rings. Heat oil in an
electric deep fryer to 375\u00b0F. Without overcrowding, deep fry 2-3
pieces at a time 3-4 minutes until golden, pricking each one with
a skewer as it fries. Drain on absorbent paper. Combine cinnamon
and sugar in a bowl. Dip zeppole in sugar mixture while still
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. nonfat dry milk
1 tsp. vegetable shortening
1/2 cup cold water
Heat oil in an electric deep fryer to 370\u00b0F - 380\u00b0F. Combine
flour and next 4 ingredients in a food processor and pulse 3-4
times. With machine running, pour in water through feed tube and
process about 15 seconds, or until ingredients begin to come
together. Transfer mixture to a lightly floured work surface and
mix by hand, adding more flour as needed, to make a soft dough.
Roll into a circle about 1/8 inch thick and cut each circle into
12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oil
and fry 5-7 minutes, turning several times, until golden. Drain
on absorbent paper and repeat with remaining sopaipillas. Serve
with honey, syrup, guacamole or salsa
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