Friday, 24 February 2017


These soft tiny tidbits have been a staple in my Italian family home at Christmas time since my childhood. Dotted with raisins, a comforting scent of yeast and rolled in sugar that melts in your mouth when you bite them.
Over the years I have taken my mother's recipe and hacked it, making it accessible any time of the year and with many different fillings, including savoury.
This recipe is light and delicate and made in minutes!
Who can resist a fruit filling?
 These delicate Beignets filled with fresh peaches, so accessible in Winter because they are imported from Chile.
Chilean peaches are much larger than our local peaches and you don't have to wait for summer to use them!
This easy sweet dough can be made just minutes before your friends or guests arrive  and even teens can give a helping hand dropping the dough into the hot oil or rolling in the cinnamon sugar.
The fresh Chilean peach cooks in the dough and becomes succulent and juicy.
Who could resist 2nd's or even 3rd's?
An easy and tasty addition to your Sunday Brunch


Here's what you'll need:

2 1/2 cup flour
2 tsp baking powder
1/2 vanilla bean scraped
5 tbsp sugar
pinch of salt
1/4 tsp each nutmeg, cardamom, cloves
2 - 2 1/2 cup plant milk or milk
1 lg egg
Zest of 1 orange
1/4 cup oil + more for frying
1 cup peeled, 1/2"diced Chile Peaches
Dusting Sugar:
2-3 cup icing sugar + 1/2 tsp cinnamon
In a bowl whisk egg, oil and 2 cups of milk.

Sift the dry ingredients over the liquids. Fold until almost all of the flour is mixed.
If the dough is too thick add the rest of the milk.

Tip in dry peaches and fold gently.
Allow the mixture to sit for 15 min. to relax.
At this point, begin to heat the oil on #6 or #7 of your burner or 300F-315F with a thermometer.
*you can check by adding a tiny dollop of dough to the oil, if it immediately sizzles and rises it is hot enough. If it burns it is too hot*
Drop by tbsps full or small ice cream scoop, making sure you have a piece of peach.
Fry until golden brown on both sides approx.
1 min on each side.

*Take your time shaping them small or they will not cook inside. Organic shapes are artisinal.
*Do not over fill the pot or it will cool the oil.

Turn the Zeppole over when they have bronwed on 1 side using a fork or tongs, browning on both sides.

Remove and immediately roll in dusting sugar.

 Place on a racked lined baking sheet to cool.

Allow to cool as they are very hot.

Stack them high and let everyone help themselves~

Enjoy with Love!

I am entering a recipe contest sponsored by Fruits from Chile and I am eligible to win a prize associated with the contest. I was not compensated for my time.”

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