Homemade Zeppole Recipe (Italian Doughnuts)
User Reviews
5
Homemade Zeppole Recipe (Italian Doughnuts)
Description
This Homemade Zeppole Recipe calls for warming whole milk and combining it with sugar and active yeast to create the proofed starter. The dry ingredients include 00 flour, salt, and optional lemon zest which add subtle flavor and texture to the dough. Eggs are whisked and mixed into the dry ingredients, followed by the milk-yeast mixture to form a batter that ferments in a warm place until doubled, developing a lightness essential to the final texture.
The dough is fried in hot neutral oil at 350°F in small scoops, cooking each side until golden brown, producing doughnuts with a crisp exterior and soft, airy center. After frying, zeppole are placed on a rack to drain excess oil, then dusted immediately with powdered sugar, enhancing their delicate sweetness. The lemon zest adds a fresh aroma that complements the light, fluffy pastry.
Zeppole are best served warm soon after frying to enjoy their tender interior and crisp exterior. They can be dusted with cinnamon sugar as an alternative to powdered sugar. This recipe offers a classic method to create traditional Italian doughnuts that can be enjoyed as a snack or dessert.
Ingredients
- 1 1/4 cups whole milk 112° to 115°, warm
- 2 tablespoons granulated sugar
- 1 teaspoon active yeast
- 2 ¼ cups 00 flour
- ½ teaspoon sea salt coarse
- lemon optional, zest of ½
- 2 egg large, whisked
- neutral cooking 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
- Zeppole are best enjoyed freshly fried and warm for optimal texture.
- Keep cooked doughnuts warm on a rack in a low-temperature oven until serving.
- You may dust them with cinnamon sugar or powdered sugar, according to preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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