This recipe for Zeppole creates delectable Italian donuts. Your loved ones will adore the light sweetness of these fried dough balls, sweetened with honey and dusted with powdered sugar.
If you’re a fan of donuts, be sure to sample our buttery brioche donuts and Russian donut holes (ponchiki).
Recipe Details
Zeppoles, or Italian donuts, are a delightful dessert that’s relatively straightforward to prepare. I enjoy making this delightful dessert as a special treat for my family. It pairs perfectly with a steaming cup of coffee or tea for a delightful afternoon indulgence.
- TASTE: The honey-infused dough and blanket of powdered sugar on top make these airy donuts simply irresistible.
- TEXTURE: Thanks to the yeast, they’re light and fluffy inside, with a delightful crispiness outside from frying.
- TIME: With this recipe, you can whip up a platter of zeppoles to serve in just 90 minutes.
- EASE: With just a handful of ingredients, this dessert is surprisingly simple. Follow my step-by-step guide for a treat that everyone will enjoy.
What You’ll Need
Ingredient Notes
- Yeast- These donuts rely on yeast for their light, fluffy texture. Ensure your yeast is fresh to activate properly.
- Water- The water needs to be warm to activate the yeast and help the dough rise.
- Honey- This natural sweetener adds delicious flavor to these zeppoles.
Add-ins and Substitutions
- Substitute the honey- For a vegan option, you can switch out the honey for maple syrup.
- Add citrus- Introduce a touch of citrus brightness to this dessert with orange zest or lemon zest.
- Add ricotta cheese- Incorporate ricotta cheese into the dough for extra moisture and a cheesy note.
- Fill them- Fill your zeppoles with pastry cream, Chocolate Ganache, or Strawberry Jam for variety.
How to Make Zeppole
- Mix the dough ingredients. In a stand mixer bowl, blend all-purpose flour, honey, salt, yeast, olive oil, and warm water. Use the hook attachment to mix until the dough stops sticking to the bowl’s sides. If it’s sticky, add a little more flour, about 1-2 tablespoons at a time.
- Let the dough rise. Transfer the zeppole dough to an olive oil-greased bowl, cover it with plastic wrap, and let it rise for approximately 1 hour or until it doubles in size.
2. **Cut the dough:** Using kitchen shears, cut the zeppole dough into pieces about 1 1/2 tablespoons in size. Use a teaspoon to scrape the dough into the hot oil.
3. **Fry them:** Fry the zeppoles for approximately 2 minutes on each side until they turn golden brown. Once done, transfer them to a plate lined with paper towels using a slotted spoon.
4. **Sprinkle the donuts with sugar:** Dust the zeppoles with powdered sugar and savor the delicious treat!
**Pro Tip:** Allow the zeppoles to cool before dusting them with powdered sugar to prevent it from melting due to the hot oil.
Yeast gives Zeppoles their airy and fluffy texture on the inside, while frying creates a delightful crispness on the outside. Avoid overcrowding the pot, maintain the proper oil temperature, and allow enough time for the dough to rise for the best results.
Enjoy making these delightful Italian donuts to treat yourself and your loved ones to a tasty dessert!
FAQs
What is zeppole made of?
Zeppole is an Italian pastry made of deep-fried dough, typically in small, bite-sized donut balls variant. However, they can also come in larger sizes to accommodate fillings like pastry cream and jellies.
Are beignets similar to zeppoles?
Both zeppoles and beignets are made of fried dough, but their shapes distinguish them. Beignets, derived from a word meaning “lump,” are square and airy, while zeppoles are round, chewy, and tender fried dough balls. Both are commonly served with powdered sugar.
What oil is best for frying zeppoles?
Ideal oils for frying zeppoles include Corn oil, Vegetable oil, Peanut oil, and Canola oil due to their high smoke points, preventing burning at high frying temperatures.
Serving Suggestions
This recipe for Zeppole is fantastic. These easy-to-make donuts are great to enjoy with a variety of desserts, beverages, and dips.
- Toppings/Dips: You can serve these traditional Italian donut holes with chocolate sauce, raspberry sauce, strawberry jam, bread pudding sauce, chocolate ganache, or topped with cinnamon sugar.
- Donuts: Pair them with other types of donuts like chocolate donuts, old-fashioned sour cream donuts, perfect sugar donuts, or glazed air fryer donuts made from scratch.
- Cookies: They go well with monster cookies, pecan shortbread cookies, chocolate-dipped almond biscotti, or Linzer cookies filled with raspberry jam.
- Beverages: Enjoy your Zeppole with hot chocolate, brown sugar boba, caramel Frappuccino (Starbucks copycat), or pumpkin spice latte.
Make This Recipe in Advance
Make ahead: You can prepare the donuts up to the rising stage. Keep the dough covered in the fridge for a day. Let it rise before frying and dusting with powdered sugar.
Storing: Your homemade Zeppole will remain fresh for around 2-3 days. Store them in an airtight container in the refrigerator to prevent them from becoming stale. To reheat, wrap them in aluminum foil and warm them in the oven at 350 degrees Fahrenheit for about 10 minutes. This method also works if they are frozen.
Freeze: Freeze the Zeppole in a freezer ziplock bag for up to 6 months and reheat them in the oven.
More Italian Desserts!
- Tiramisu Cake Recipe (VIDEO)
- Amaretti Cookies (VIDEO)
- The Best Chocolate Salami
- Mini Almond Biscotti Recipe
Full Recipe Instructions
Zeppole Recipe- Italian Donuts
PrintPinRate
Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Dough Rise: 1 hour
Total Time: 1 hour 30 minutes
Servings: 40 Donuts
Calories: 48 kcal
Author: Dina
Ingredients
- 3 1/2 cup of all-purpose flour spooned and leveled off with the back of a knife
- 1 tsp salt
- 1 tbsp honey
- 2 tsp dry active yeast
- 2 tbsp olive oil
- 1 1/2 cup warm water
- Corn oil for frying
- Powdered Sugar for dusting
Instructions
- In the bowl of a stand mixer, combine 3 1/2 cups of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast, 2 tbsp olive oil, and 1 1/2 cups of warm water.
- Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
- Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
- Meanwhile, fill a heavy-bottomed pot with about 2 inches of corn oil or any other oil with a high smoke point like vegetable or canola. Heat the oil to medium-high. Use an instant-read thermometer to ensure the oil temperature is between 350-375 degrees Fahrenheit.
- Next, cut small pieces (approximately 1 1/2 tablespoons) of the dough using kitchen shears, then use a spoon to drop the zeppole dough into the hot oil.
- Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer the fried Italian donuts to a plate lined with paper towels.
- Once the zeppole are cooked and slightly cooled, coat them with powdered sugar and enjoy!
Notes
Tips for making perfect zeppole dessert
- Use warm water to activate the yeast- Ensure the water is warm, not exceeding 110 degrees Fahrenheit, for full yeast activation, resulting in a light and airy dough.
- Allow enough time for rising – If zeppoles don’t rise sufficiently, they will be dense and heavy rather than light and fluffy.
- Correct oil temperature is crucial – Maintaining the right oil temperature is essential; too high may lead to dark outsides and raw insides, while too low may result in greasy zeppoles.
- Avoid overcrowding the pot – Overcrowding may cause zeppoles to stick together and not cook evenly; ensure they have enough space in the hot oil.
Serving Italian zeppole
Italian zeppole can be served in various ways. A simple topping is to sprinkle powdered sugar or granulated sugar on top. You can also get creative with toppings like Raspberry sauce, Strawberry jam, or chocolate ganache. There’s no wrong way to enjoy these tasty Italian donuts.
Nutrition
Calories: 48kcal | Carbohydrates: 9The nutrition values per serving are as follows:
– Protein: 1g
– Fat: 1g
– Saturated Fat: 1g
– Sodium: 59mg
– Potassium: 14mg
– Fiber: 1g
– Sugar: 1g
– Calcium: 2mg
– Iron: 1mg
These values provide an overview of the nutritional content of the dish.
