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zeppole recipe
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Zeppole, Italian Donuts Recipe

Light and crispy donuts dusted with powdered sugar
Course Dessert
Cuisine Italian
Keyword italian donuts, zeppole
Prep Time 15 minutes
Cook Time 45 minutes
Servings 70 donuts
Author Dikla Levy Frances

Ingredients

  • 1 Cup Water (240ml)
  • 1/2 Cup Unsalted butter (113g)
  • 1 Cup Bread, or unbleached all purpose flour (120g)
  • 1 tablspoon Sugar (15g)
  • 1/4 teaspoon Salt
  • 4 Large Eggs, at room temperature
  • 4 Cups Canola oil (960ml)

Instructions

  • In a medium sauce pan pour the water, and the butter. Mix the flour, sugar and salt in a seperate bowl.
  • Place the saucepan over medium heat. Once the water has reached a full boil and the butter has completely melted, reduce the heat to low and mix in the flour mixture.
  • Use a wooden spoon to mix vigorously for about two minutes until you have a smooth dough and the sides of the saucepan are clean.
  • Remove from the heat and place the dough in a large bowl or a bowl of a standing mixer. Allow the dough to cool until it cools to room temperature.
  • While mixing, add the eggs, one at a time, until you have a smooth mixture. The dough will look curdle but, keep mixing it will come together.
  • Pour the oil into a large deep pan and heat it to 350F (180C).
  • Use a small cookie scoop or two small spoons to scoop the dough into the hot oil and fry for 3 minutes. The donuts are ready when they doubled their size and they are medium golden brown.
  • Use a slotted spoon to remove the donuts from the oil onto a baking pan lined with paper towels or parchment paper.
  • Dust with powdered sugar and serve.

Notes

  • Take note of the oil temperature, ensuring it reaches the proper heat to achieve a golden exterior while keeping a fluffy interior. If too hot, the donuts will set on the exterior and not puff, if too low, the donuts will not puff and end up too oily.
  • Use a small cookie spoon drops the batter into the oil for a more uniform shape. Keep in mind that the donuts will double and maybe triple their size.
  • Avoid overcrowding the pot when frying the Zeppole donuts. It's better to fry them in batches to prevent temperature fluctuations that could lead to soggy donuts.
  • For the best texture and flavor, serve the Zeppole immediately after dusting them with powdered sugar.
  • Leftovers should be stored at room temperature. To reheat, warm in a 300F oven until warm.