I remember every Sunday after church the nuns would always be making Zepplole you can fill them or dust them in cinnamon sugar either way they are balls of absolute deliciousness.
Serves 16 people
45 min preparation
15 min cooking (plus proving)
1. Stir yeast and 60ml warm water in a bowl to combine and set aside until mixture begins to foam (5-7 minutes). Meanwhile, warm milk in a small saucepan over medium heat until lukewarm, remove from heat and set aside.
2. Combine sugar, eggs, butter, 1 tsp fine sea salt, yeast mixture, milk and half the flour in the bowl and mix using a fork or wooden spoon. Keep mixing and gradually add the remaining flour. Keep kneading the dough for 5 minutes. Alternatively you can add everything in an electric mixer and mix for 2-3 minutes. The dough will quite sticky but that is fine.
3. Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
4. After 1 ½ hours roll dough into 30g balls and place on a tray with baking paper and leave to prove for another 30 minutes.
5. For cinnamon sugar, combine ingredients in a large bowl and set aside.
6. Heat oil in a large saucepan or deep fryer to 170C. Deep-fry doughnuts in batches, turning once, until golden and cooked through (3-4 minutes; be careful, hot oil will spit).
7. Remove with a slotted spoon, transfer to cinnamon sugar, toss to coat, then transfer to a large plate. Repeat with remaining doughnuts.
8. Place Nutella in a piping bag and pip directly into the doughnuts or serve on the side
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.