Italian Zeppole Recipe

This authentic Zeppole recipe, also known as Italian doughnuts, is made with yeast and other common pantry ingredients. These fried dough balls are crispy on the outside, soft and airy on the inside, and nearly impossible to resist. They are great for brunch on Mother's Day and Father's Day.

Course breakfast/dessert

Cuisine Italian

Keyword how to make zeppole, Italian zeppole, what are zeppoles, what is zeppole, zeppole recipe, zeppoles

Prep Time 15

Cook Time 20

Servings zeppole

Calories 54kcal

Author Beth Pierce

Ingredients

1 cup warm water 105-110 degrees Fahrenheit
1 teaspoon active dry yeast
1 tablespoon granulated sugar
2 cups all purpose flour
½ teaspoon salt
1 tablespoon vegetable oil or canola oil
vegetable oil for frying
powdered sugar for dusting

Instructions

Sprinkle the yeast into the water and let it sit on the top for 30-60 seconds. Add the sugar and stir it all together. Let it sit until it becomes foamy and frothy, approximately 7-10 minutes.
Meanwhile, whisk the flour and salt in a large bowl. Add the yeast mixture to the flour mixture. Add the oil and, using a spatula, work the dough for several minutes to combine. Cover the bowl with plastic wrap and place it in a warm part of the kitchen. Let it rise until it is double in size.
Heat 1-inch oil in a heavy stockpot or Dutch oven to 375 degrees. Using two spoons (one to scoop and one to push the dough into the oil) or a small cookie scoop, carefully drop six dough balls into the hot oil. Cook for about 3-4 minutes or until they are golden brown and puffy. Turn the doughnuts halfway through the cooking process.
Using a slotted spoon, remove the zeppoles to paper towels and drain. Sprinkle with powdered sugar. For best results, serve warm.

Notes

Work the dough with a spatula or wooden spoon so that gluten develops and the water distributes evenly, making the doughnuts airy.
Work in batches so as not to crowd the fryer.
To help maintain oil temperature, use a heavy pot (they maintain temperature better) and a clip-on thermometer. The oil rises when nothing is in the pot and drops when you add the batter. Turn the heat up or down to maintain a somewhat constant oil temperature. A little bump up or down works best.
Sprinkle heavily with powdered sugar or place the powdered sugar in a bag with several of the balls and shake to coat.
I encourage you to eat these zeppoles while they are warm and fresh. If you cannot consume them all, store them in an airtight container at room temperature for up to 2 days.

Nutrition