Taste the best of Neopolitan street food with homemade Zeppole!
These fluffy, fried, powdered sugar-dusted dough pillows are a beloved Italian treat. They’re renowned for their crispy golden exterior and irresistibly airy interior.
And making Zeppole at home is easier than you might think. You only need a few simple ingredients and patience while the dough rises.
Why You’ll Love These Zeppole Italian Donuts
Cultural Tradition: Zeppole are deeply rooted in Italian culture and are traditionally enjoyed during the Feast of Saint Joseph.
Straightforward Preparation: This recipe is easy to follow, and most of the prep time is hands-off while the dough rises.
Versatile Toppings: You can top them with cinnamon sugar, chocolate glaze, or even a caramel drizzle. You can also fill them with jam, Nutella, or pastry cream.
Ingredients
- Warm Milk: The base for activating the yeast, adding richness and tenderness to the dough.
- Granulated Sugar: Sweetens the dough and helps the yeast rise to create a light, airy texture.
- Active Yeast: The key to a fluffy, puffy donut, giving it that perfect rise.
- All-Purpose Flour: Forms the structure of the zeppole, resulting in a soft and chewy bite.
- Salt: Enhances flavor and balances the sweetness in the dough.
- Eggs: Bind the ingredients and add richness to the dough, helping it puff up beautifully.
- Oil: Used for frying, giving the zeppole that golden, crispy exterior.
- Powdered Sugar: The finishing touch, dusted on top for a sweet and classic coating.
How to Make Zeppole Italian Donuts
I’ve always been a fan of Italian pastries, but these little pillows of joy are on another level.
And there’s something magical about the aroma of freshly fried dough that just makes my heart sing.
Here’s how to make them:
1. PREP: Whisk the warm milk, water, 1 tablespoon of sugar, and yeast in a medium bowl. Set aside until bubbly, about 5-10 minutes.
2. MIX: In a large bowl, combine the flour, salt, and remaining sugar. Make a well and add the beaten eggs. Mix by hand until combined.
3. COMBINE: Add the bubbly milk mixture and mix by hand until fully incorporated. Cover and proof for 2 hours until doubled.
4. FRY: Warm 3-4 inches of oil in a Dutch oven to 350-375°F. Drop 2-tablespoon portions of dough into the hot oil and cook for 35-45 seconds per side.
5. DRAIN: Remove with a slotted spoon and transfer to a wire rack.
6. DUST: Generously coat the hot zeppole with powdered sugar. Serve warm and enjoy!
Tips For the Best Zeppole Italian Donuts
If you’re looking for a fun and delicious weekend baking project, give these Zeppole Italian Donuts a try.
With these tips, they’ll be perfect every time!
- Check the yeast. If it doesn’t bubble in the warm milk, it’s gone bad. Discard that batch and start again with a new packet and fresh milk.
- Best dough consistency. The dough should be smooth and not stick to the sides of the bowl. Add 1-2 tablespoons of flour if needed.
- Warm milk to activate the yeast. Warm the milk to about 110°Fahrenheit to activate the yeast properly. If it’s too hot, it’ll kill it.
- Oil temperature. Maintain the oil temperature between 350-375°Fahrenheit for optimal frying results.
- Cook in batches. If you add too much dough, the oil temp will drop. Instead, work in batches and check the oil temp often as you go.
- Portioning technique. The easiest option is to scoop some dough onto a spoon and then use a second spoon to push it into the oil. Another method is to spoon the dough into a pastry bag, cut off the corner, then use kitchen shears to cut the dough as it pushes out.
- Add lemon. Mix the zest of one lemon into the dough for a touch of citrus.
How to Store
Like most fried, yeast-based recipes, zeppole are best enjoyed the day they’re made.
In fact, they’re best right after cooking. The longer they sit, the soggier they’ll become.
With that in mind, I don’t recommend storing leftovers. But if you have to, here’s how:
To Store: Place the cooled zeppole in an airtight container lined with paper towels. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To Reheat: Warm the zeppole in a preheated 350°Fahrenheit oven for 3-5 minutes.
More Italian Desserts We Adore
Amaretti Cookies
Italian Wedding Cookies
Chocolate Tiramisu
Affogato
Zeppole (Italian Doughnuts)
10
servings2
hours30
minutes10
minutes160
kcalIf you’ve never tried warm, fluffy, powdered sugar-coated Zeppole (Italian Doughnuts) before, you are in for such a treat!
Ingredients
1 cup warm milk
2 tablespoons granulated sugar, divided
1 teaspoon active yeast
2 cups all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
Oil, for frying
Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk the warm milk and water with 1 tablespoon of sugar and the yeast until well blended. Set aside for 5-10 minutes or until bubbly. If there are no bubbles, the yeast is dead and needs to be replaced with fresh.
- In a separate large bowl, combine the flour, salt, and 1 tablespoon of sugar. Mix until well combined, then make a well in the center. Pour in the lightly beaten eggs and mix by hand until fully incorporated.
- Add the bubbly milk mixture and mix by hand until well combined. Cover the bowl with plastic and set aside to proof until doubled in size, about 2 hours.
- In a Dutch oven or large, heavy-bottomed pot, warm 3-4 inches of oil over medium heat. Use an instant-read thermometer to ensure the temperature remains between 350-375°Fahrenheit.
- Using two spoons, scoop about 2 tablespoons of dough from the bowl and drop into the hot oil. Use the second spoon to push the dough off.
- Work in batches, cooking the donuts for 35-45 seconds per side or until golden brown and puffy.
- Remove the donuts from the oil with a slotted spoon and transfer to a wire rack to drain.
- Generously dust the hot zeppole with powdered sugar. Serve warm and enjoy!
Notes
- Check the yeast. If it doesn’t bubble in the warm milk, it’s gone bad. Discard that batch and start again with a new packet and fresh milk.
- Warm milk to activate the yeast. Warm the milk to about 110°Fahrenheit to activate the yeast properly. If it’s too hot, it’ll kill it.
- The servings and calories listed are based on 4 zeppole per person.
