Zeppole – Italian Doughnuts Recipe

Introduction

Zeppole are classic Italian doughnuts that delight with their light, airy texture and sweet powdered sugar finish. Perfect for a special treat or festive gathering, these fried pastries are simple to make and wonderfully satisfying.

Ingredients

• 1 cup water
• 8 tablespoons butter (½ cup)
• 3 tablespoons sugar
• ¼ teaspoon salt
• 1 cup flour
• 4 eggs
• Oil for frying (vegetable, canola, or peanut oil)
• Powdered sugar for dusting

Instructions

1. Step 1: In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium until the butter completely melts.
2. Step 2: Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball. Continue cooking for 1 to 2 minutes to dry the dough slightly.
3. Step 3: Transfer the dough to a standing mixer bowl and mix with the paddle attachment until no steam rises from the dough.
4. Step 4: Add eggs one at a time, mixing thoroughly after each addition until fully incorporated. You can also do this by hand or with a hand mixer.
5. Step 5: Heat oil in a large heavy pot or Dutch oven, filling it with at least 2 inches of oil. Warm the oil to 375°F (190°C).
6. Step 6: Place the dough in a large resealable plastic bag and cut a hole in one corner. Pipe small portions of dough into the hot oil carefully, or use two spoons to drop dough pieces.
7. Step 7: Maintain the oil temperature between 350°F and 375°F, frying the zeppole for about 5 minutes, turning them as needed until golden and puffed.
8. Step 8: Remove the zeppole with a slotted spoon and drain on paper towels. Once all are fried, dust generously with powdered sugar before serving.

Tips & Variations

• Use a candy or deep-fry thermometer to keep the oil temperature steady for crispy, evenly cooked doughnuts.
• For a filled version, inject cream or custard into cooled zeppole before dusting with sugar.
• Experiment with different oils like peanut or canola for subtle flavor differences and high smoke points.

Storage

Zeppole are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven to restore crispness, but avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

The dough is best used right after preparing to retain its airy texture. However, you can prepare the dough and keep it covered in the refrigerator for a few hours before frying, but the texture may be slightly different.

What can I use if I don’t have a piping bag?

A resealable plastic bag with a small hole cut in one corner works well as a piping bag alternative for dropping dough into the hot oil safely and evenly.

Zeppole – Italian Doughnuts Recipe

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Zeppole are traditional Italian doughnuts known for their light, airy texture and crispy exterior. This recipe involves making a choux-like dough cooked on the stovetop and then deep-fried to golden perfection. Finished with a dusting of powdered sugar, these treats are perfect for a sweet snack or dessert.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 20–25 zeppole 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Zeppole Dough

• 1 cup water
• 8 tablespoons butter (½ cup)
• 3 tablespoons sugar
• ¼ teaspoon salt
• 1 cup flour
• 4 eggs

For Frying and Serving

• Vegetable oil, canola oil, or peanut oil (enough for deep frying, about 2 inches depth)
• Powdered sugar (for dusting)

Instructions

1. Prepare the dough base: In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter has completely melted.
2. Incorporate the flour: Add the flour all at once into the saucepan and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides. Continue cooking the dough for another 1-2 minutes to cook out excess moisture.
3. Cool and begin mixing: Transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment. Mix until the dough is slightly cooler and no more steam is rising.
4. Add eggs gradually: With the mixer running, add eggs one at a time, fully incorporating each before adding the next, resulting in a smooth, pipeable batter.
5. Heat oil for frying: Pour enough oil into a large heavy pot or Dutch oven to a depth of about 2 inches. Heat the oil to 375°F (190°C), maintaining temperature between 350°F and 375°F during frying.
6. Pipe or drop the dough: Transfer the dough to a large ziptop bag, cut a corner, and pipe small snippets of dough directly into the hot oil. Alternatively, use two teaspoons or a small scoop to drop dough portions carefully to avoid splashing.
7. Fry the zeppole: Fry for about 5 minutes total, turning occasionally to brown evenly until the doughnuts are golden and cooked through.
8. Drain and cool: Remove zeppole with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil.
9. Serve: Once all are fried, dust generously with powdered sugar and serve warm for best flavor and texture.

Notes

• Maintaining the oil temperature between 350°F and 375°F is crucial for even cooking and avoiding greasy doughnuts.
• Using a piping bag or ziptop bag helps create uniform shapes, but dropping with spoons works as well.
• Ensure each egg is fully mixed in before adding the next to achieve the ideal dough consistency.
• Zeppole are best enjoyed fresh but can be stored for a day in an airtight container and reheated briefly to regain crispness.

Keywords: Zeppole, Italian doughnuts, fried dough, powdered sugar doughnuts, Italian dessert, traditional doughnuts