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.
