Zeppole Italian Doughnuts

Zeppole Italian Doughnuts

Description

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.

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

1. 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).

2. 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).

3. 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.

4. 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.

5. Dust and Serve:

   • While still warm, generously dust with powdered sugar. Serve immediately.

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

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: Makes about 20–24 small doughnuts (6–8 servings)

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.

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

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

10 FAQs About Zeppole Italian Doughnuts

1. What are zeppole?
   Zeppole are Italian-style fried doughnuts, often dusted with powdered sugar, enjoyed as a sweet treat during festivals and holidays.

2. Can I bake zeppole instead of frying them?
   Traditionally, zeppole are fried for their signature texture, but you can bake them at 400°F (200°C) for 20–25 minutes for a lighter version.

3. Can I make the dough ahead of time?
   Yes, you can make the dough a few hours ahead and store it in the refrigerator. Let it sit at room temperature for 15 minutes before frying.

4. How do I know the oil is hot enough?
   Use a thermometer to ensure the oil is 350°F (175°C) or drop in a small piece of dough it should sizzle and float within seconds.

5. Can I flavor zeppole differently?
   Yes! You can add orange zest, cinnamon, nutmeg, or even a splash of rum for variety.

6. Why are my zeppole soggy?
   Soggy zeppole usually happen if the oil temperature is too low, causing them to absorb excess oil.

7. Can I fill zeppole with cream or jam?
   Absolutely just let them cool slightly, then pipe in pastry cream, ricotta cream, or jam with a piping bag.

8. Can I use self-rising flour?
   No, this recipe works best with all-purpose flour to control the rise from the eggs.

9. What can I serve with zeppole?
   They pair perfectly with coffee, espresso, hot chocolate, or a side of chocolate or caramel dipping sauce.

10. Are zeppole the same as beignets?
    They’re similar, but beignets are more bread-like and yeast-based, while zeppole are made from choux-like dough for a lighter texture.

How To Store Zeppole Italian Doughnuts

• Room Temperature: Best eaten fresh, but you can store in an airtight container at room temperature for up to 1 day.

• Refrigerator: Not recommended for long-term storage as refrigeration can make them soggy.

• Freezer: Unfried dough can be frozen in spoonfuls on a baking sheet, then stored in a freezer bag for up to 1 month. Fry straight from frozen, adding an extra minute or two to cook time.

• Reheating: Warm in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Avoid microwaving they’ll lose their texture.