Zeppole donuts are characterized by a fluffy, melt-in-your-mouth center and are rolled in sugar. These delectable Italian donut holes are incredibly easy to make and always disappear quickly.
What is Zeppole?
Zeppole is an Italian pastry similar to Bomboloni and consists of fried donut balls made from Cream Puff dough. They are particularly popular during St. Joseph’s Day in Italy, which coincides with Italian Father’s Day. These fried pastries are traditionally served in simple paper bags and dusted with powdered sugar at Italian carnivals or festivals.
Ingredients for Zeppole
This Zeppole recipe utilizes the same choux pastry dough found in Cream Puffs, Chocolate Eclairs, and Churros. Once you master this easy dough, you’ll be able to create pastries like a professional.
- Milk – we recommend whole milk, although 2% will suffice
- Water – we recommend filtered water
- Unsalted butter – if using salted butter, omit the additional salt
- Sugar – only 1 tsp is needed for the dough
- Salt – to balance the sweetness
- All-purpose flour – accurately measured
- Eggs – use large eggs at room temperature
The Best Toppings for Zeppole
Zeppole can be coated in a variety of toppings. Our favorites include:
- Powdered Sugar – sprinkle over the fried donuts
- Granulated Sugar – fill a bowl with sugar and roll the hot Zeppole to coat
- Cinnamon Sugar – this variant imparts a mini churro-like flavor to the donut holes. Mix 1/2 cup sugar with 1 tsp cinnamon in a bowl and roll the Zeppole immediately after frying.
How to Fry Zeppole
A Pot or Dutch Oven: You can deep fry in a regular pot, but ensure you use a clip-on thermometer to monitor the temperature, and a wire strainer will aid in quickly draining and removing the fried Zeppole.
Deep Fryer: This is our preferred method, and we love our deep fryer because it automatically adjusts to the correct temperature, drains and filters the oil for you, and has a wire basket for easy transfer of the fried donuts. Additionally, nearly everything is dishwasher-friendly for easy cleanup.
Pro Tip: Once the donuts are finished frying, transfer them to a paper towel-lined plate to absorb any excess oil.
Common Questions
How do you pronounce Zeppole?
Zeppole is pronounced “zeh-po-ley”
Can Zeppole be baked?
If you prefer to bake the pastries, we recommend following our cream puff tutorial for piping and baking the dough. Then, you have the option to fill the baked pastry with desired fillings, similar to our Baked Donuts, or simply dust the top with powdered sugar.
What is the best oil for frying donuts?
Use a neutral-tasting oil with a high smoke point, such as vegetable oil, peanut oil, or canola oil. We prefer using peanut oil in our deep fryer.
Can Zeppole be prepared in advance?
Once Zeppole are fried, they are best enjoyed fresh on the day they are made. However, you can prepare the Choux Pastry Dough in advance and refrigerate it for up to 3 days. Alternatively, you can freeze it for up to 3 months.
Zeppole is simply irresistible. Present a bowl of these sweet treats to a roomful of children and witness their eyes light up. We hope this Zeppole recipe becomes a cherished favorite for you and your loved ones.
Zeppole Recipe (Easy Italian Donuts)
Zeppole donuts with a powdered sugar coating are characterized by their fluffy, melt-in-your-mouth center. These easy-to-make Italian donut holes are guaranteed to vanish in no time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8 people (makes 65-75 zeppole)
- In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
- Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
- Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
- Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
- Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe it in. It is recommended to pipe closer to the surface of the oil to minimize oil splashes.
- Fry for a total of 4-5 minutes, flipping them halfway if needed, then transfer to a paper towel-lined plate to absorb excess oil. Dust with powdered sugar before serving.
