Zeppole Italian Doughnuts
Zeppole are light, fluffy Italian doughnuts that are deep-fried until golden and dusted generously with powdered sugar. Often enjoyed during Italian festivals or holidays, these pillowy treats have a crisp exterior and soft, airy inside. Perfect for serving warm with coffee, hot chocolate, or alongside fresh fruit and dipping sauces.
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Equipment
- Medium saucepan
- Wooden spoon
- Mixing bowl
- Electric mixer (optional, for eggs)
- Deep pot or Dutch oven
- Slotted spoon
- Paper towels
- Cookie scoop or tablespoon
Ingredients
- For the Dough:
- 1 cup water
- 2 tbsp unsalted butter
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest optional, for flavor
- For Frying:
- Vegetable oil for deep frying
- For Topping:
- Powdered sugar for dusting
Instructions
- Prepare the Oil:
- In a deep pot or Dutch oven, heat 2–3 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
- Make the Dough:
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Once boiling, reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides (about 1–2 minutes).
- Cool and Add Eggs:
- Transfer dough to a mixing bowl and let it cool for 5 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract and lemon zest. The dough should be smooth and sticky.
- Fry the Zeppole:
- Using a small cookie scoop or spoon, drop about 1 tablespoon of dough at a time into the hot oil.
- Fry in batches for 3–4 minutes, turning occasionally, until puffed and golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust and Serve:
- While still warm, generously dust with powdered sugar. Serve immediately.
Servings: 24 small doughnuts