{"id":11303,"date":"2025-01-30T17:29:36","date_gmt":"2025-01-30T17:29:36","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=11303"},"modified":"2025-01-30T17:29:37","modified_gmt":"2025-01-30T17:29:37","slug":"masa-fermentada-para-zeppole","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=11303","title":{"rendered":"Masa fermentada para zeppole"},"content":{"rendered":"\n

Ingredientes (para 12-15 zeppole)

Para la masa:

1 taza (240 ml) de agua
\u00bd taza (115 g) de mantequilla sin sal
1 cucharada de az\u00facar
1 cucharadita de sal
1 \u00bc tazas (150 g) de harina com\u00fan
4 huevos grandes
1 cucharadita de extracto de vainilla
Para el relleno (opcional pero recomendado):
1 taza (240 ml) de crema espesa (o natillas)
2 cucharadas de az\u00facar en polvo
1 cucharadita de extracto de vainilla

Para fre\u00edr:
Aceite vegetal para fre\u00edr (suficiente para sumergir el zeppole)
Instrucciones<\/p>\n\n\n\n

    \n
  1. Preparar la masa:
    En una cacerola mediana, combinar el agua, la mantequilla, el az\u00facar y la sal. Llevar a ebullici\u00f3n a fuego medio.
    Una vez que la mantequilla se haya derretido y la mezcla est\u00e9 hirviendo, agregar la harina de golpe. Remueve en\u00e9rgicamente con una cuchara de madera hasta que la mezcla se despegue de los lados de la sart\u00e9n y forme una masa.
    Retira del fuego y deja enfriar durante unos 5 minutos.
    A\u00f1ade los huevos, uno a la vez, mezclando bien despu\u00e9s de cada adici\u00f3n hasta que la masa est\u00e9 suave. Incorpora el extracto de vainilla. La masa debe ser espesa y suave, pero no demasiado pegajosa.

    <\/li>\n\n\n\n
  2. Fr\u00ede el zeppole:
    Calienta el aceite vegetal en una olla profunda a 180 \u00b0C (350 \u00b0F).
    Pasa la masa a una manga pastelera con una boquilla redonda grande. Forma peque\u00f1as formas redondas (de unos 3 cm de di\u00e1metro) directamente en el aceite caliente.
    Fr\u00ede el zeppole en tandas, d\u00e1ndole vueltas de vez en cuando, hasta que se dore y se hinche, unos 3-4 minutos por tanda.
    Retira el zeppole con una espumadera y esc\u00farrelo sobre toallas de papel.

    <\/li>\n\n\n\n
  3. Prepara el relleno:
    En un bol, bate la nata espesa con el az\u00facar en polvo y el extracto de vainilla hasta que se formen picos suaves.
    Pasa la crema batida a una manga pastelera y reserva.<\/li>\n\n\n\n
  4. Arma los zeppole:
    Una vez que los zeppole est\u00e9n lo suficientemente fr\u00edos como para manipularlos, usa un cuchillo peque\u00f1o para hacer una peque\u00f1a ranura o agujero en el centro de cada uno.
    Coloca la crema batida en el centro de cada zeppole.
    Opcionalmente, espolvorea los zeppole con az\u00facar en polvo para darles un toque dulce final.
    Consejos y variaciones


    \u2714\ufe0f Relleno tradicional: Tambi\u00e9n puedes rellenarlos con crema pastelera o crema de ricota para una opci\u00f3n m\u00e1s tradicional.
    \u2714\ufe0f Zeppole al horno: Si prefieres una opci\u00f3n m\u00e1s liviana, puedes hornear la masa a 180 \u00b0C (350 \u00b0F) durante unos 20-25 minutos, hasta que est\u00e9 dorada e inflada.
    \u2714\ufe0f Variaciones de sabor: Agrega ralladura de lim\u00f3n o naranja a la masa para darle una capa adicional de sabor.<\/li>\n<\/ol>\n\n\n\n

    \u2728 \u00a1Los zeppole con masa leudada son crujientes por fuera, suaves por dentro y est\u00e1n llenos de bondad cremosa! \ud83c\udf69\ud83e\udd29 \u00bfLos preparar\u00e1s para una ocasi\u00f3n especial?<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredientes (para 12-15 zeppole) Para la masa: 1 taza (240 ml) de agua\u00bd taza (115 g) de mantequilla sin sal1 cucharada de az\u00facar1 cucharadita de sal1 \u00bc tazas (150 g) […]<\/p>\n","protected":false},"author":4,"featured_media":11304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"\nMasa fermentada para zeppole - Rspecetas en espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spainrecipes.top\/?p=11303\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Masa fermentada para zeppole - Rspecetas en espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"Ingredientes (para 12-15 zeppole) Para la masa: 1 taza (240 ml) de agua\u00bd taza (115 g) de mantequilla sin sal1 cucharada de az\u00facar1 cucharadita de sal1 \u00bc tazas (150 g) […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.spainrecipes.top\/?p=11303\" \/>\n<meta property=\"og:site_name\" content=\"Rspecetas en espa\u00f1ol\" \/>\n<meta property=\"article:published_time\" content=\"2025-01-30T17:29:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-01-30T17:29:37+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.spainrecipes.top\/wp-content\/uploads\/2025\/01\/7-79.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Olia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u041d\u0430\u043f\u0438\u0441\u0430\u043d\u043e\" \/>\n\t<meta name=\"twitter:data1\" content=\"Olia\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u041f\u0440\u0438\u0431\u043b. \u0447\u0430\u0441 \u0447\u0438\u0442\u0430\u043d\u043d\u044f\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 \u0445\u0432\u0438\u043b\u0438\u043d\u0438\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.spainrecipes.top\\\/?p=11303#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.spainrecipes.top\\\/?p=11303\"},\"author\":{\"name\":\"Olia\",\"@id\":\"https:\\\/\\\/www.spainrecipes.top\\\/#\\\/schema\\\/person\\\/74756d17ec7ace1843b2d3b298be7d0d\"},\"headline\":\"Masa fermentada para zeppole\",\"datePublished\":\"2025-01-30T17:29:36+00:00\",\"dateModified\":\"2025-01-30T17:29:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.spainrecipes.top\\\/?p=11303\"},\"wordCount\":470,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.spainrecipes.top\\\/?p=11303#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.spainrecipes.top\\\/wp-content\\\/uploads\\\/2025\\\/01\\\/7-79.jpg\",\"articleSection\":[\"Recetas\"],\"inLanguage\":\"uk\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.spainrecipes.top\\\/?p=11303#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.spainrecipes.top\\\/?p=11303\",\"url\":\"https:\\\/\\\/www.spainrecipes.top\\\/?p=11303\",\"name\":\"Masa fermentada para zeppole - 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