The donuts of the Immaculate Conception they are pancakes leavened dough sweets that are prepared in some areas of Campania (in particular in Castellammare di Stabia) in the period from the end of November to Christmas. The dough is very simple to prepare, and after frying the zeppole they are dipped in a honey glaze (usually flavored with a little anise) and then decorated with sprinkles and sugar sprinkles. As I made them I realized that they are quite similar to pettole (which are made in Puglia and Basilicata) and that I also miss this recipe on the blog: I promise to fix it as soon as possible, but for the moment I leave you to donuts of the Immaculate Conception!
Procedure for preparing the donuts of the Immaculate Conception
Put the flour, sugar and yeast in a bowl, mix and then add the water: it should be a rather liquid batter.
Cover the bowl with cling film and let it rise for 2-3 hours or until the dough is tripled and full of bubbles.
Heat the oil in a saucepan and cook the zeppole a few at a time, forming some with 2 spoons, then drain them on kitchen paper.
Prepare the glaze by heating the water, sugar and honey over low heat until they are well melted, then turn off the heat and add the liqueur.
Pass the zeppole in the icing, one at a time, covering them entirely.
The donuts of the Immaculate Conception are ready: immediately decorated with sprinkles or sugar sprinkles and served.