Zeppole Italian Donuts with Powdered Sugar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
