Zeppole with Spicy Preserved Lemon Mayo
These savoury doughnuts are perfect with beer or bubbles. They can also be made with offcuts of pizza or bread dough.
Serves 8-10
Recipe by Jane Lyons
Photography by Josh Griggs
From issue #81
ingredients
Zeppole
250 grams plain white flour
10 grams active dried ...
Method
Zeppole: Sift the flour into a large bowl and combine with the yeast. Make a well in the centre and gradually pour in the water, oil and salt and stir until a sticky dough forms. Cover and leave to rise ...
