"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heidi's Rosh Hashanah Apple-Honey Zeppoles Recipe

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This recipe for Heidi's Rosh Hashanah Apple-Honey Zeppoles, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi Anne Duerr
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
cup room temperature apple juice (apple/white grape juice blend works too)
1 T. honey
3 tsp. active dry yeast
3 cups bread flour
1 tsp. kosher salt
cup warm water
1 T. olive oil (preferable extra virgin)
1 large or 2 small apples, peeled and grated (small grate, like what you would use for Parmesan cheese)
peanut or canola oil for frying
brown paper lunch bag
1 to 2 cups confectioner's (or powdered) sugar

Directions:
Directions:
In a small mixing bowl, mix together 1/4 cup of apple juice with the honey. Add yeast and mix to combine. Let sit for about 5 minutes to proof. Add flour and salt into the bowl of a mixer, and mix together with a fork. Add yeast-juice-honey mixture, remaining juice, water and olive oil. Using the dough hook, turn on mixer and combine ingredients. After it just comes together, add the grated apple and continue mixing for another 3 to 5 minutes, to ensure all the ingredients have been incorporated. Toss the dough in a bit of oil to prevent the dough from hardening, cover with plastic wrap, and let sit for about 2 hours. When the dough has proofed and has double in size, punch it down and let rest for another 15 to 30 minutes. (You can also let it stand much longer. If you want to make it the day before, consider putting it in the refrigerator to further intensify the flavors as it proofs. Just bring it to room temperature before frying.) In the meantime, heat about 1 1/2 inches of oil in small pan over high heat. Break off about 1 inch pieces of dough and add them to hot oil, being careful not to overcrowd the pan. Let them cook on one side for 3 to 5 minutes, until barely golden (gold-kissed). Turn with tongs and let cook another 3 or so minutes for the other side to get almost golden. Remove with tongs to paper bag and throw in powder sugar. Close bag with your hand and shake to distribute the sugary goodness over your fried dough. Remove from bag and serve warm. Kids like 'em with milk. I like them with a nice glass of red wine!

Personal Notes:
Personal Notes:
When I was a little girl, my mom used to fry up the pizza dough she received from the local pizza guy as a special treat for my sister and me. By combining the flavors of the Jewish New Year, I get to breathe new life into these sweet treats and share the traditions and stories with my own children.

 

 

 

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