Italian Zeppole Donut Recipe
This Zeppole Recipe (Italian Donuts) makes light, fluffy Italian donuts that are crispy on the outside and airy on the inside, with a touch of fresh orange zest. Just like the classic zeppole you’d find in bakery shops across Italy, they’re a simple and irresistible treat!
Servings: 18 -20 zeppole
Ingredients
- 3 tablespoons unsalted butter
- 1 cup whole milk warm
- 2 teaspoons active dry yeast
- 2 cups 00 flour or all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 large egg beaten (at room temperature)
- Zest of 1 orange or lemon
- 1 teaspoon pure vanilla extract
- 4 cups vegetable oil for deep frying, plus more for greasing
- 2 tablespoons powdered sugar or granulated sugar for serving
Instructions
Make Dough
- Cut the butter into small cubes and let sit at room temperature until softened.
- Heat milk in the microwave or a small saucepan over medium heat until warm but not hot to touch (110°F to 115°F). Sprinkle yeast over the warm milk and sit until bubbly and foamy, about 10 minutes. If yeast doesn't bubble, it is not active, and you need to start over with new yeast.
- Place flour, sugar, and salt in the bowl of a stand mixer and whisk until combined. Add the milk and yeast mixture, beaten egg, orange zest, and vanilla. Beat with the dough hook on medium-low speed until a dough forms, about 3 minutes.
- Add the butter chunks and continue to mix on medium-low speed until all the butter is incorporated about 1 minute. Increase the speed to medium-high and beat until the dough is smooth and elastic, 4 to 5 minutes total. The dough will be very sticky and smooth.
Let Dough Rest
- Lightly coat a medium bowl with vegetable oil and transfer the dough into the bowl. Cover the bowl with plastic wrap or a kitchen towel and let sit in a warm, draft-free spot until doubled in size, about 45 minutes.
Shape Zeppole
- Once the dough is proofed or doubled in size, you are ready to shape and fry the dough.
- Grease hands with a little bit of oil. Roll each piece into a ball using a tablespoon to scoop the dough. You may need to cut it with a pair of kitchen shears to seperate it.
- Place the prepared balls on a baking sheet lined with parchment paper and cover them with a damp paper towel as you roll the rest of the dough.
Fry Zeppole
- Heat 4 cups vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until 350°F. Meanwhile, cover a baking sheet with paper towels.
- Fry the zeppole in batches of about 5. Add the zeppole to the hot oil and fry, stirring with a slotted spoon a few times, until golden brown and puffed 3 to 5 minutes. Using a slotted spoon, transfer the zeppole to the baking sheet covered with paper towels to absorb excess oil.
- Serve
- Roll the warm zeppole in granulated sugar or dust with powdered sugar. Serve warm.
Notes
- Use room temperature eggs and butter. This will help the dough rise faster and be more elastic.
- Activate the yeast. Ensure the milk is warm enough to activate the yeast but not so warm that it kills it. Aim for a temperature of around 110°F.
- Make sure the oil is hot. You want to heat the oil up to 350°F before cooking and then maintain that temperature as the zeppole cooks. Too low a temperature and the doughnuts will absorb too much oil; too high and they will brown faster on the outside and stay raw in the middle.
- Work in batches. Overcrowding the pot with zeppole can lower the oil temperature and cause them to stick together and not brown properly. Give them a stir as they cook so they brown evenly.
- Working with the sticky dough. Oiling your hands makes it easier to work with. You can also use a pair of kitchen shears to cut the dough into smaller pieces.
Nutrition
Calories: 518kcal | Carbohydrates: 14g | Protein: 2g | Fat: 51g | Saturated Fat: 9g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 17mg | Sodium: 74mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 0.001mg | Calcium: 21mg | Iron: 1mg
