Carnival in Sardinia is celebrated with delicious fried desserts like zippulas, Find out how to make them with this recipe.
Zippulas come in several variations, with different ingredients and in different shapes.
It doesn’t matter if you make them donut-shaped, as spirals or as little balls, to come out perfectly they must be cooked in boiling oil until they are crunchy and browned.
In our version we suggest you use a funnel to make the famous zippulas or tzipulas twisted into a spiral shape, ideal at any time of the day: for breakfast, as an afternoon snack or as a dessert. Let’s get started!
To prepare your zippulas, start by mixing the sifted flour with the dried brewer’s yeast, saffron, lemon and orange zest, orange juice and brandy in a large bowl.
As you stir, add the eggs one at a time, then gradually add the milk until you get a soft and moist dough. Cover the dough with film and leave it to rest for at least 2 hours, or until it has doubled in volume.
When the right amount of time has passed, heat the peanut oil in a large pan.
Take a funnel and moisten it with water.
Push the dough through the funnel into the boiling oil, moving it in a spiral motion to give your zippulas their characteristic shape.
Once the zippulas are cooked, remove them from the oil with a kitchen clamp, leave them to drain on absorbent paper and let them to cool. Now cover them generously with granulated sugar before serving them.
UHT Full crean Milk
- 00 Flour 500 g
- Arborea UHT Full cream Milk 250 ml
- Eggs 150 g
- Lemon zest 15 g
- Orange zest 30 g
- Orange juice 80 ml
- Brandy 15 ml
- Dried brewer’s yeast 4 g
- Saffron 8 g
- Peanut oil 400 ml
- Granulated sugar 200 g