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Zeppole Recipe

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These authentic Italian zeppole are crispy golden pillows of fried dough that are impossibly light and airy inside. Dusted with powdered sugar and perfect for celebrations or everyday indulgence, they’re the ultimate crowd-pleasing treat that’s easier to make than you’d think.

Ingredients

Scale
  • 1 cup whole milk
  • ¼ cup (4 tablespoons) unsalted butter
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Vegetable oil for frying (about 6-8 cups, depending on pot size)
  • Powdered sugar for dusting (about 1 cup)

Instructions

  • Prepare the Base: In a medium saucepan, combine milk, butter, granulated sugar, and salt. Place over medium heat and stir occasionally until butter melts completely and mixture just begins to simmer. Remove from heat immediately – don’t let it boil vigorously.
  • Add the Flour: Add all the flour at once to the hot milk mixture. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about 1-2 minutes of stirring. The dough will look shiny and cohesive.
  • Cool Slightly: Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This step is important so the eggs don’t scramble when you add them. The dough should still be warm but not piping hot.
  • Incorporate Eggs: Add eggs one at a time, beating well after each addition. The dough will look separated at first but will come back together with vigorous mixing. Beat until smooth and glossy after each egg.
  • Add Flavorings: Stir in vanilla extract and baking powder until completely incorporated. The dough should be thick, smooth, and slightly sticky – similar to thick cake batter or choux pastry.
  • Heat the Oil: Pour oil into a large heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat over medium-high heat to 365-375°F, using a thermometer to monitor temperature. This temperature is crucial for perfect zeppole.
  • Fry the Zeppole: Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of dough into the hot oil. Don’t overcrowd – fry 5-6 at a time depending on your pot size. They need room to expand and flip easily.
  • Monitor and Turn: Fry for 2-3 minutes until golden brown on the bottom, then flip and fry another 2-3 minutes until golden all over. They should puff up beautifully and turn themselves as they cook, but give them help if needed. Total frying time is about 4-6 minutes per batch.
  • Drain: Using a slotted spoon, transfer zeppole to a wire rack set over a baking sheet. Let excess oil drip off. You can also briefly place them on paper towels if desired.
  • Dust and Serve: While still warm, generously dust zeppole with powdered sugar using a fine-mesh sieve. Serve immediately for best texture. They’re absolutely divine when freshly made and still warm!

Notes

  • Maintain consistent oil temperature throughout frying. If too hot, they’ll brown before cooking through. If too cool, they’ll absorb oil and become greasy.
  • Don’t skip the resting period after adding flour – this helps develop the right texture.
  • Room temperature eggs incorporate more smoothly than cold eggs.
  • These are best enjoyed fresh and warm, but can be stored for later enjoyment (see storage section).
  • For filled zeppole, let them cool completely, then pipe with pastry cream or cannoli filling.

Nutrition

Find it online: https://focialy.com/zeppole-recipe/