Homemade Zeppole Recipe (Italian Doughnuts)
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5.0
39 reviews
Excellent
Homemade Zeppole Recipe (Italian Doughnuts)
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This Zeppole Recipe is a classic Italian doughnut or dessert of simple fried dough that is coated, tossed in sugar, and served up.
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Ingredients
- 1 1/4 cups warm whole milk 112° to 115°
- 2 tablespoons granulated sugar
- 1 teaspoon active yeast
- 2 ¼ cups 00 flour
- ½ teaspoon coarse sea salt
- zest of ½ lemon optional
- 2 large whisked eggs
- Neutral oil for frying
- powdered sugar for garnish
Instructions
- In a medium-sized bowl, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined. Set it aside for 5 to 7 minutes or until a raft has formed.
- In a separate large bowl, mix together the flour, salt, remaining 1 tablespoon of sugar, and lemon zest.
- Form a well in the dry ingredients and add in the 2 whisked eggs.
- Mix in the eggs as much as possible.
- Add the milk and yeast mixture and combine until the ingredients are mixed.
- Cover with plastic and keep in a warm dark place to proof for about 2 hours or until doubled in size.
- Add the oil to a pot and heat until it reaches 350°.
- Using two spoons, scoop out about 1 to 2 tablespoons of the batter and drop it into the oil.
- Cook it for about 45 seconds per side or until browned. You must flip them over when frying so that both sides become brown.
- Remove from the fryer and place on a rack to drain off any excess oil.
- Immediately sprinkle on cinnamon, sugar, or powdered sugar. Serve warm.
Notes
- Make-Ahead: These are meant to be eaten as soon as they’re done cooking. You can keep them warm before adding sugar on a rack in the oven at low temperatures (<200°) for 15 minutes before serving.
- How to Store: Zeppoles, like beignets, don’t keep all that well, but if you must, keep them covered for up to 2 days in the refrigerator. You can, however, keep the dough for 2 days in the refrigerator before frying them. I do not recommend freezing them.
- How to Reheat: The easiest way to warm up zeppoles would be in the microwave for 20 to 30 seconds, but that may leave them with a weird texture. I suggest putting them on a pan covered in foil and baking them at 350° degrees for 6-8 minutes or until warm. Re-sprinkle them with powdered sugar.
- Zeppoles, like a doughnut, are often eaten as a snack and can be eaten at breakfast.
- In Italy would be traditionally served with espresso or strong coffee, which is how I like to enjoy them as well.
- If you only have all-purpose flour, you must decrease the amount of milk by about 2 teaspoons.
- There is no need to wait for a raft to form when using instant yeast. In addition, active yeast may or may not form a raft, and if it doesn’t, it will not affect the outcome of the zeppole.
- A great proofing environment is in the oven with just the oven light on.
Nutrition Information
Show Details
Calories
34kcal
(2%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
0.4g
(1%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.1g
Cholesterol
1mg
(0%)
Sodium
32mg
(1%)
Potassium
25mg
(1%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
19IU
(0%)
Calcium
15mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 42Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 32mg | 1% |
| Potassium | 25mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 19IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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