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.
