Zeppole Italian Donuts with Powdered Sugar Recipe

Introduction

Zeppole are light, airy Italian doughnuts with a crisp exterior and fluffy center. These delightful treats are easy to make at home and perfect for sharing with family and friends. Dust them with powdered sugar or fill with your favorite cream for an irresistible dessert.

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• Oil for frying (such as peanut oil or vegetable oil)
• 1/4 cup confectioners sugar, to dust

Instructions

1. Step 1: In a large 3-quart saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring frequently.
2. Step 2: Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon to combine. Return to medium heat and stir constantly for 1 1/2 to 2 minutes until the dough looks smooth and a thin film forms on the bottom of the pan.
3. Step 3: Transfer the dough to a large mixing bowl and beat with an electric mixer on medium speed for 1 minute to cool slightly.
4. Step 4: Add eggs one at a time, fully incorporating each before adding the next. Beat another minute until dough is smooth and forms a thick ribbon when lifted with the whisk.
5. Step 5: Transfer the dough to a piping bag fitted with a 1/2-inch opening, or use a large zip bag with a 1/2-inch corner cut off.
6. Step 6: Heat oil to 375˚F in a deep fryer or dutch oven with a thermometer. Pipe 1-inch lengths of dough into the hot oil, cutting with scissors as you go, keeping close to the surface to avoid splashes.
7. Step 7: Fry for 4-5 minutes, turning halfway if needed, until golden brown. Remove with a slotted spoon and drain on paper towels.
8. Step 8: Dust generously with powdered sugar before serving.

Tips & Variations

• Use a neutral oil with a high smoke point like peanut, vegetable, or canola oil for frying.
• For gluten-free zeppole, substitute all-purpose flour with a 1-for-1 gluten-free flour blend.
• Try coating zeppole in cinnamon sugar or rolling them in granulated sugar while warm.
• Fill zeppole with pastry cream or whipped cream by cutting them in half and piping filling inside.
• To avoid oil splatters, pipe dough close to the oil surface and be cautious when adding dough.
• You can also pipe dough onto parchment paper squares and lower them into the oil for shaped patterns.

Storage

Zeppole are best enjoyed fresh the day they are made. You can store cooked zeppole at room temperature for a few hours in an airtight container, but they may lose their crispness. The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently in a warm oven to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake zeppole instead of frying?

Yes, zeppole can be baked by following a cream puff baking method. Pipe the dough onto a baking sheet and bake until golden. They won’t be as crispy as fried, but still delicious, and can be filled with cream or dusted with powdered sugar.

What’s the best way to portion the dough?

You can pipe the dough directly into the hot oil, use two spoons to drop portions, or pipe dough onto small parchment paper squares and lower them, dough-side down, into the oil. Choose the method that’s easiest and safest for you.

Zeppole Italian Donuts with Powdered Sugar Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

This classic Zeppole recipe delivers traditional Italian donut holes with a light, fluffy interior and a crispy, golden exterior. Made from a choux pastry dough, these deep-fried delights are perfectly dusted with powdered sugar, making them an irresistible sweet treat ideal for any occasion.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 65–75 zeppole (serves 8 people) 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Zeppole Dough

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

For Frying

• Oil for frying (such as peanut oil or vegetable oil), enough for deep frying

For Serving

• 1/4 cup confectioners sugar, for dusting

Instructions

1. Prepare the dough base: In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat while stirring frequently to melt the butter and dissolve sugar.
2. Add flour and cook: Remove the saucepan from heat and stir in the flour all at once using a wooden spoon. Place the pan back on medium heat and stir constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will become smooth and a thin film will develop on the bottom of the pan.
3. Cool and add eggs: Transfer the dough to a large mixing bowl. Using an electric mixer, beat on medium speed for 1 minute to slightly cool the dough. Add the eggs one at a time, fully incorporating each before adding the next. Continue beating for one more minute until the dough is smooth and thick enough to form a ribbon when lifted with the whisk.
4. Prepare for frying: Transfer the dough into a piping bag fitted with a 1/2-inch opening. Alternatively, use a large resealable plastic bag with the tip cut to create a similar opening.
5. Heat oil and fry: Heat oil to 375°F (190°C) in a dutch oven or deep fryer. Pipe 1-inch segments of the dough directly into the hot oil, cutting the dough as you go. Pipe close to the surface to minimize splattering. Fry for about 4 to 5 minutes, turning halfway through if the dough does not self-turn, until golden brown and puffed.
6. Drain and dust: Remove zeppole using a slotted spoon and transfer to a paper-towel-lined plate to drain excess oil. Once slightly cooled, dust generously with powdered sugar before serving.

Notes

• To portion batter, you can use two spoons to drop the dough into the oil or pipe the dough onto small squares of parchment paper and lower it dough-side down into the hot oil; the paper will release once submerged.
• Nutrition values are estimates due to variability in oil absorption.
• You can substitute all-purpose flour with a 1-for-1 gluten-free flour blend for a gluten-free version.
• Use neutral oil with a high smoke point such as peanut, vegetable, or canola oil for frying.
• Zeppole dough can be refrigerated for up to 3 days or frozen for up to 3 months before frying.
• Zeppole are best enjoyed fresh but can be filled with pastry cream, whipped cream, or served with chocolate or caramel sauce for variety.

Keywords: Italian donuts, zeppole, zeppole recipe, choux pastry donuts, Italian dessert, fried doughnuts