While you’re used to treating dad to bacon and eggs for a Father’s Day breakfast, the Italians prefer to get the whole family together for an evening feast, with a mammoth spread of traditional foods. Antipasto, pasta, and plenty of carby goodness, all finished off with a big plate of Italian doughnuts.
Those donuts, called Zeppole di San Guiseppe, will be plentiful at Ristorante Fellini on the Gold Coast, where they’ll be giving them away all Sunday. But for those who want to play along at home, we’ve got the recipe for these hot, crispy, sugared doughnuts so you can whip them up yourself. Did someone say favourite child?
- 800g plain flour
- 500g warm mashed potato
- 100g melted butter
- 80-100g fresh yeast
- Pinch salt
- 1 nip Galliano
- 3 tbsp sugar
- 5 beaten eggs
- 80-100g warm water
- Vegetable oil to fry
- Sugar and cinnamon mix to dip
- Place flour in large mixing bowl and make a well in the middle.
- Melt the fresh yeast in the warm water and place in the well, followed by the mashed potato, butter, salt, Galliano, sugar and eggs.
- Mix the ingredients together well, working from the centre of the bowl to the edge. The dough should be soft but not wet.
- On a board, roll small handfuls of dough into cylinders then twist them into simple knots.
- Leave your zeppoles in a warm place to rise for at least one hour.
- Fry zeppoles in very hot vegetable oil in batches, turning once, cooking until they are puffed up and golden.
- Take them out of the oil and place them straight into the sugar and cinnamon mix and coat.
Serve straight away if you can resist eating them all yourself!