Have you ever tried the fried dough found at all the Italian feasts? Our family calls them Trc’niegl (as in the town my Dad and Grandparents came from) but they are generally known as Zeppole. When made at home they are way better than the ones that are from the feast (not that I turn those away).
You’re probably wondering how we pronounce Trc’niegl, so here it is (sorta): Therch-eh-nee-lyee (the y is pronounced as a consonant not as eye). There is a more official recipe in the town we came from for making these using potato (I’ll likely share that a another time). My family never used that recipe and my Grandmother used the same recipe she used for making homemade pizza. My Grandmother’s recipe was never written down, so now we use my hubby’s pizza dough recipe.
Other differences between Trc’niegl and the well known Zeppole is that we use granulated sugar rather than powdered sugar and we make them into shapes (see the photo below) rather than just a ball shape. I don’t mind the powdered sugar but I use the granulated sugar when I make them at home.
These can be made any time you want them. They are a special treat for any family gathering too.
I even ate one with green sugar in honor of the upcoming St. Patrick’s Day. Notice the extra sugar on the side for dunking.
In other news, one warm week and the snow and ice has receded wonderfully. Yay!
Trc’niegl (Zeppole)
Yield: 9 to 10 servings Cook Time: 4 minutes
Ingredients:
Dough:
- 1 3/4 to 2 cups flour
- 2 teaspoons salt
- 1 1/2 tablespoons sugar
- 3 teaspoons Rapid Rise Yeast
- 1 cup water, warmed to 130 to 140 degrees
- 1 to 2 tablespoons oil
- oil for frying (I used olive oil but it’s not the usual oil used for frying)
Coating:
- granulated sugar to sprinkle on fried dough (substitutions, powdered sugar as in the Italian feast version)
Directions:
Step 1: For the dough: Begin by warming a large ceramic bowl by filling it with hot water for a few minutes. Pour out the water and dry bowl with a clean cloth. Add 1 3/4 cup of flour, salt, sugar and yeast to the bowl. Mix combined ingredients.
Step 2: Heat water to 130 to 140 degrees (or follow the directions on the yeast you’re using) – this is about 1 minute 20 seconds in my microwave in a 1 cup glass measure. Pour the water around the outside of the flour mixture where it meets the bowl. With a wooden spoon, mix the ingredients to combine and the dough begins to come together. If the dough looks overly wet, add 2 tablespoons of flour at a time (but not more than the remaining 1/4 cup flour) and continue mixing until the dough forms a mass. The dough will be sticky. Drizzle 1 tablespoon oil on the dough ball. Turn the dough ball over a couple of times so the oil coats it. Knead the dough for a few minutes.
Step 3. Cover the bowl with plastic wrap and set in a warm place to rise for one to two hours. Let the dough rise until doubled. If using my tip, it will double in 45 to 60 minutes. If not, it may take 1 to 2 hours.
Step 4: You don’t need a deep fryer per se, you can use a large and deep sauce pan. I used a 3 quart sauce pan. Add oil for frying to be 2 to 3 inches deep in the pan and heat to about 300 degrees. While the oil heats, prepare a clean workspace and sprinkle liberally with flour. Sprinkle your hands liberally with flour also. Divide the dough into 9 or 10 pieces. For each piece, form it into one of three shapes: create a rope about 3/4 inch thick and then create a circle, pressing the ends together to attach; create the same rope as before but overlap the ends about an inch from the end so there is a circle with two ends protruding out where they overlapped; create a flat piece of dough that is about 3 inches by 4 inches. Set the dough shapes on the floured work surface while the oil finishes heating.
Step 5: Begin frying the dough by carefully placing the first in the oil. There will be a lot of bubbling and the dough will float to the top after a few seconds. Add another but do not crowd too much. Fry for a few minutes until the bottom is a dark golden color. Turn dough over to fry the other side for a few minutes until the color is dark golden color. I like to make them dark to be sure that the inside is cooked through. No one wants a Trc’niegl that has uncooked dough in the middle. Transfer the cooked dough out of the oil, letting the excess drip off, onto a paper towel lined bowl. Sprinkle liberally with sugar. Repeat with the remaining dough. Best served hot but you can follow my tips if you have any left over.
Enjoy!
Tips: If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven. The boiling water will create a warm moist environment in the oven for the dough to rise well. Leave the oven light on and it will add to the warming effect. I use this tip even during the warm weather months.
If you have any leftovers, place them in a plastic freezer bag and freeze until ready to use. When ready to use, defrost one by microwaving for 15 to 20 seconds and then toast in a toaster oven. If defrosting more than one, increase microwave and toaster oven time.
To simplify, you could substitute store bought pizza dough or frozen white bread dough, instead of making your own dough. Just defrost and let rise for an hour or two.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.
Our host this month is Rossella from Ma ch ti sei mangiato, and our theme is Italian Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Olive Breads! Are you a food blogger that would like to be a part of our bread baking group? Send an email to Lora at: cakeduchess @ aol.com (all attached).
- Calzone from A Baker’s House
- Ciabatta from Ma che ti sei mangiato
- Italian Easter Cheese Bread from Kudos Kitchen By Renee
- Lemon Brasadella Italian Coffee Cake from NinjaBaker.com
- Pane Bianco Filled with Tomato, Basil, and Garlic from Never Enough Thyme
- Pane di Genzano from Karen’s Kitchen Stories
- Pane di Pasqua (Italian Easter Bread) from Cake Duchess
- Pane Toscano (Tuscan Bread) from girlichef
- Parmesan Garlic Grissini from From My Sweet Heart
- Rosemary Red Onion Beer Bread from Shockingly Delicious
- Quick Focaccia Bread from Basic N Delicious
- Tuscan Lemon Quick Bread with Limoncello Glaze from Rhubarb and Honey
If you’d like to bake along with us this month, share your Italian bread using hashtag #TwelveLoaves!
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops. Entered here also: savvysouthernstyle.net
Sounds delicious! 🙂
Hi Annamaria, We make our zeppoles almost the same way, no eggs. I’m so glad my memory is still going strong, for a while I was questioning this recipe. Thanks for sharing.
Holy cow this looks delicious! I may have drooled a little! 🙂
Thanks for joining the Link Up this week!
I love that you make them in fun shapes instead of balls, besides you get more that way!
Popping in in from My 2 Favorite Things on Thursday – I’d love it if you would link up your pinterest pin for them at our party! http://purfylle.blogspot.com/2015/03/our-favorite-things-pinterest-pin-party.html
Looks yummy! I bet they are super delish fresh from the oven! Thank you for tossing your hat into the ring at the Party Under The Big Top! I hope to see you again next week!
#BigTopBlogParty
This looks delicious! Thanks so much for sharing with us at Bloggers Brags! I’m pining to the Bloggers Brags board on Pinterest. Enjoy the rest of your week!
Oh wow those look so delicious!!! Thank you for stopping by Wordless Wednesday this week, we love having you 😀
Mmm… I could go for this tasty treat right now 🙂 My family would love this recipe so I will have to make it sometime soon. Thank you so much for sharing with Roses of Inspiration – I truly appreciate it. Hugs!
These look delicious!! Thank you for sharing with us at VMG206 Brag About It!
I can’t think of a better treat than fried dough! Your zeppole sound amazing!
Those look really good! I like that you have green for St. Patrick’s Day. I’m here from the Thursday Favorite Things Blog Hop.
Sounds wonderful to me 🙂 Thanks for sharing this lovely post with us at Together on Tuesdays!!
Sound delicious must try them – Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board.
oh my goodness these look delicious! Thank you for sharing at the Thursday Favorite Things blog hop xo
These look so good! I love getting fried dough at festivals and would love to try making at home, pinning. Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!
This does sound delish! Thanks so much for sharing it with the Thursday Blog Hop!
Thank you so much for joining us on #PureBlogLove, being Italian I love these tasty Italian treats!!!
Hi! Visiting from Funtastic Friday. This looks really yummy! Thanks for sharing the recipe!
This looks so delicious. Might have to make it sometime. Thanks for sharing at #HomeMattersParty
I’ve never eaten Zeppole. I’ve been missing out.
I love anything with dough/bread! I have never tried this, but I am missing out! YUM!
Yum. Those look wonderful. I don’t think I’ve had a zeppole before. Will have to try this.
These would definitely be a favorite at our house! Thanks for linking up to Creative K Kid’s Tasty Tuesdays Linky Party. I’ve pinned your post to the Tasty Tuesday’s Pinterest board.
This looks incredible! I’m drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by on Monday at 7, so we can see your amazing projects. Lou Lou Girls
Oh my goodness, your Zeppole looks fabulous, sure wish I had some with my afternoon tea. Your post is awesome and thanks so much for sharing with Full Plate Thursday.
Happy Spring!
Miz Helen
Who could resist fried dough??? Thank you for sharing your recipe with us on the Art of Home-Making Mondays this week 🙂
I’ve never had them, but they sure look good.
Fried food and my tummy don’t mix LOL Well once a year at the county fair I have an elephant ear. But these look so good I might just have to hurt myself! Thanks for sharing on the (mis)Adventures Mondays Blog Hop!
Looks delicious love it, fried goodies are my weakness, thanks for sharing with Hearth and soul blog hop, pinning.
These look amazing! I loved having zeppole when I was growing up in South Philadelphia. Thanks for linking up with “Try a New Recipe Tuesday.” Hope you can join us again this week. http://our4kiddos.blogspot.com/2015/03/try-new-recipe-tuesday-march-24.html
I love the zeppole – we had it while growing up but I’ve never thought to make it myself. Thanks – and thank you for linking up to the Thank Goodness It’s Thursday party.
PS – There’s always a need for green dunking sugar…
This looks delicious and I appreciate you sharing this at Good Morning Mondays. Thank you and blessings
This looks fabulous- I don’t think I’ve ever had it before! I LOVE that you had extra sugar for dunking… That’s exactly what I’d do too! 🙂 Thank you for sharing with us at Delicious Dish Tuesday! We’d love for you to share a link back to one of the hosts so your readers know where to find and share great recipes like this one! 🙂 Please join us again this week- we LOVE great recipes!! ❤
I have never heard of or tried them, but they sure look yummy! Love the fun shapes. Thanks for sharing the recipe with SYC.
hugs,
Jann
This is a new recipe to me! It looks very much like an easy to do delicious treat! Thanks for sharing this post at the #PureblogLove Link party! The party begins againThursday night at 8 p.m. We hope you plan to link up again. We’d love to see more of your fantastic ideas!
Pinning! Thanks for sharing this at Totally Terrific Tuesday last week! Can’t wait to see what you have lined up for this week.
Sharon
Her Organized Chaos
Yum! I love zeppoles! Well, love all donuts! Thanks for sharing these at the #SmallVictoriesSundayLinkup!
Ooh these do look so delicious – I admit I’ve never heard of either of the names (and try as I might I can’t pronounce them!) Thanks so much for joining in with #FoodieFriday x
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Oh yes, I have heard of “zeppole”, but sadly, my family never made them for whatever reason (possibly an Italian regional dish), but whatever the reason, I know that I need to know how to make these wonderful treats! Thank you so much for sharing a recipe that I want to make soon!
Baci and Buona Pasqua (kisses and Happy Easter),
Roz
Looks great and wish I could try one now! Pinned and hope to see you on Saturday!
These are awesome! Featured this week on Funtastic Friday. Hope you join us again this week.
Mmmm, Mmmm, Mmmm . . . your zeppele look amazing!!!! Can’t wait to try your recipe!
Baci,
Roz
I did wonder how to pronounce it!
Fried bread dipped in sugar of any color sounds good to me!
Thank you for sharing.
These look delicious and wish I could try one now!
Thanks for this month’s MBR also! Pinned