Zeppole – Italian Doughnuts Recipe
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.
- 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
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
- Prepare the dough base: In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter has completely melted.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fry the zeppole: Fry for about 5 minutes total, turning occasionally to brown evenly until the doughnuts are golden and cooked through.
- Drain and cool: Remove zeppole with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil.
- 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
Find it online: https://cheframi.com/zeppole-italian-doughnuts-recipe/
