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5.0 from 39 votes

Homemade Zeppole Recipe (Italian Doughnuts)

This Zeppole Recipe is a classic Italian doughnut or dessert of simple fried dough that is coated, tossed in sugar, and served up.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 42
Calories: 34 kcal
Course: Dessert , Breakfast
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. In a separate large bowl, mix together the flour, salt, remaining 1 tablespoon of sugar, and lemon zest.
  3. Form a well in the dry ingredients and add in the 2 whisked eggs.
  4. Mix in the eggs as much as possible.
  5. Add the milk and yeast mixture and combine until the ingredients are mixed.
  6. Cover with plastic and keep in a warm dark place to proof for about 2 hours or until doubled in size.
  7. Add the oil to a pot and heat until it reaches 350°.
  8. Using two spoons, scoop out about 1 to 2 tablespoons of the batter and drop it into the oil.
  9. Cook it for about 45 seconds per side or until browned. You must flip them over when frying so that both sides become brown.
  10. Remove from the fryer and place on a rack to drain off any excess oil.
  11. 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

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

% 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.