“This recipe has a festive feel about it but I love doughnuts so I actually cook these zeppole year round. The apple, orange and brandy give the dough mixture a lovely light texture.” Jason Jujnovich, Divido, Mount Hawthorn, WA
For strawberry compote, combine ingredients in a heatproof bowl and cover with plastic wrap. Place over a saucepan of gently simmering water and cook, without stirring, until strawberries are tender and syrupy (30-40 minutes), then refrigerate to cool.
Meanwhile, heat oil in a deep saucepan or deep-fryer to 180°C. Combine flour, sugar, apple, orange rind and juice in a bowl, add milk, egg and brandy and stir to form a thick batter (add extra milk if mixture is too dry). Deep-fry tablespoons of mixture in batches, turning occasionally, until zeppole are golden and cooked through (1-2 minutes); be careful as hot oil may spit. Drain briefly on absorbent paper, dust with cinnamon sugar and serve hot with strawberry compote.
Dining and Cooking