This recipe for the best Italian Zeppole donuts is elementary, even a novice cook can handle it, and for an experienced housewife, its complexity will be equal to the complexity of cooking a boiled egg. But don’t let the simplicity of preparation mislead you: at last, you will get delicious Zeppole donuts, fluffy in the middle.
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Zeppole is an Italian donut-like pastry that is basically a fried puff pastry doughnut. They are very popular during St. Joseph’s Day in Italy, which is also Italian Father’s Day. These fried pastries are traditionally served at Italian carnivals or festivals in simple paper bags sprinkled with powdered sugar.
Zeppole donuts
This Zeppole recipe uses the same custard dough as the custard puffs, chocolate éclairs, and churros. Once you master this dough, you’ll be baking like a pro.
- Milk – use whole milk, but 2.5% will do.
- The water is plain filtered water.
- Unsalted Butter – If using salted, omit the salt.
- Sugar – you will only need 1 tsp for the dough.
- Salt – to balance the sweetness.
- Flour – plain flour from a manufacturer you trust.
- Eggs – Use large, room temperature eggs.
You can fry donuts in a regular pan, but you need to control the temperature of the oil, so we recommend using a cooking thermometer for this. And, of course, the cooking process will be much easier and faster if you have a deep fryer at home.
Furthermore, choose oil with a high smoke point, vegetable oil, peanut oil, or canola oil.
Zeppole donuts are incredibly tasty and beautiful. Walk into the nursery with a bowl of these treats and watch everyone’s eyes light up. I hope this recipe becomes a favorite for you and your loved ones. Moreover, this recipe will be appropriate for the festive table at Christmas.
Best baked donut recipe
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Italian donuts
Zeppole donuts have a fluffy, soft center and a delicate taste. Be careful when making this recipe – the donuts will be gone before you make the next batch, especially if your kids are home...
Ingredients
- Water – 1/2 cup (120 gr.)
- Milk – 1/2 cup (120 gr.)
- Butter – 8 tbsp. l.
- Sugar – 1 tsp.
- Salt – 1/4 tsp.
- Flour – 1 cup (125 gr.)
- Eggs – 4 pcs.
- Vegetable oil – for frying
- Powdered sugar – 1/4 cup (30 gr.)
Instructions
Add water, milk, butter, sugar, and salt to a large 3 liter saucepan. Bring to a boil over medium heat, stirring frequently.
Remove from heat and stir in 1 cup flour. Mix thoroughly until a homogeneous mass, without lumps.
Place the pan over medium heat and stir constantly for another 1.5 – 2 minutes to release excess moisture and partially cook the flour. The dough will look smooth, and a thin film will form on the bottom.
Transfer the batter to a large bowl and beat on medium speed for 1 minute to cool slightly. Add the eggs (add them one at a time so that a homogeneous mass is formed between each addition).
When all the eggs have been added, beat for another minute until the batter is pasty.
Transfer the batter to a pastry bag fitted with a 1/2-inch (1.25 cm) opening.
Heat the oil to 190˚C in a pan or deep fryer. Use a cooking thermometer to monitor the temperature of the oil in the pan.
When the oil is hot, place 1 inch (2.54 cm) long pieces into the hot oil, quickly cutting the dough. Keep the sleeve as close to the surface of the oil as possible to avoid drafts.
Fry for a total of 4–5 minutes.
Flipping them to the other side, to get a nice golden color.
Then transfer to a plate lined with a paper towel to absorb excess oil.
Let them “rest” for a few minutes, transfer to a plate and sprinkle with powdered sugar. Your Zeppole slippers are ready.
Bon appétit!
Notes
Use a wooden spoon to stir the flour in the pan.
Nutrition Information
Serving Size
8 servingsAmount Per Serving Calories 274Total Fat 21gSaturated Fat 9gTrans Fat 1gCholesterol 113mgSodium 113mgCarbohydrates 17gFiber 1gSugar 5gProtein 5g
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