Zeppole Recipe (Italian Donuts)
Updated Oct 24, 2025, Published Feb 02, 2023
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This zeppole recipe 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!
Try my traditional Italian bomboloni recipe next! You’re going to love these Italian donuts with cream filling, too.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Resting Time: 45 minutes for the dough to rise
- Total Time: 70 minutes
- Servings: Makes about 18-20 zeppole
- Dietary Info: Vegetarian, contains dairy and gluten
- Method: Deep frying
- Technique: Stovetop dough cooking, hand-shaped dough balls
- Flavor & Texture: Lightly sweet, citrus-scented, crispy exterior with a soft, airy interior
Why you’ll love this family favorite!
This zeppole recipe is my nonna’s from Italy! You don’t have to wait for the festival of Saint Joseph (San Giuseppe- March 19) or an Italian Carnevale festival to enjoy these little fried Italian treats. With this recipe, you can make delicious zeppole right at home! Enjoy these Italian donut holes any time of the year.
My nonna had a huge sweet tooth; zeppoles were one of her all-time favorite treats. When she got too frail to make her own, anyone who visited her brought a little paper bag of freshly fried zeppole from the bakery.
Surprise your friends and family with these freshly made Italian donut treats. They are perfect for holiday celebrations, game day gatherings, or a midnight snack. You will also enjoy these baked donuts and Italian cannoli!
Made With Amore,
“Taste just like my Nonna’s. I dust with sugar or vanilla sugar. my Zia uses rose water mixed with powdered sugar.”
– Jeffrey
Table of Contents
What are Zeppole?
Zeppole are classic Italian donuts made from deep-fried dough, often shaped into bite-sized balls and rolled in granulated or powdered sugar. Pillowy soft on the inside with a light crunch on the outside, they’re a beloved treat found in pastry shops all over Italy, especially during Carnevale season.
Traditionally enjoyed in February and March, zeppole are also tied to St. Joseph’s Day (March 19). Legend has it that during a drought in Sicily, people prayed to St. Joseph and promised to prepare a meatless feast, including sweet treats, if he brought rain. When the rains came, the tradition of making zeppole was born. Today, while they’re most popular around Carnevale and St. Joseph’s Day, zeppole are also enjoyed year-round across Italy. For more seasonal desserts, try my traditional panettone recipe, which is usually served at Christmas.
Simple Ingredients
A super light and fluffy Italian treat made from simple ingredients you can quickly get from the grocery store if you don’t already have them in your pantry and refrigerator.
- 00 Flour: This very fine Italian flour, which I also use to make my Neopolitan pizza dough and homemade pappardelle pasta, gives the zeppole a light, tender texture. If you don’t have it you can also use all-purpose flour.
- Active Dry Yeast: Helps the dough rise. It’s important to use fresh yeast for the best results, so be sure to check the expiration date. If the yeast doesn’t bubble when you add it to the milk, it’s not active, and you need to start over with new yeast.
- Orange Zest: Adds orange flavor to the zeppole, giving them their unique flavor, like in this cranberry orange bread.
- Oil: This is for frying the zeppole. For best results, choose a neutral-tasting oil such as peanut oil, vegetable oil, sunflower oil, or canola oil.
See the recipe card for the full ingredient list and quantities.
Topping Variations
- Classic Sugar: Use a strainer to dust powdered sugar over the top of fried donuts or roll the freshly fried Italian donuts in granulated sugar.
- Cinnamon Sugar: Mix together granulated sugar with cinnamon for rolling the hot zeppole to coat on all sides.
- Italian Pastry Cream. Serve a bowl of pastry cream on the side for dipping! some favorites are my chocolate pastry cream, vanilla pastry cream, or pistachio pastry cream.
- Chocolate Sauce: Drizzle some homemade chocolate sauce over the zeppole donuts or serve on the side for dipping. It makes an extra sweet treat.
How to Make Zeppole Donuts
Like doughnuts in other parts of the world, there isn’t just one variation of zeppole donuts, Italy’s famous Italian pastry. Here’s how to make zeppoles using our family recipe.
To get started, cut the butter into small cubes and let it sit at room temperature until softened. Heat the milk until it’s warm but not hot to touch (110°F to 115°F). Sprinkle the active dry yeast over the warm milk and let it sit until bubbly and foamy, about 10 minutes.
- Place the flour, sugar, and salt in the bowl of a stand mixer and whisk until combined. Then add the milk and yeast mixture, beaten egg, orange zest, and vanilla.
- Beat the mixture 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.
- Increase the speed to medium-high and beat until the dough is smooth and elastic, 4 to 5 minutes total. Lightly coat a medium bowl with vegetable oil and scrape the dough into the bowl.
- Cover the bowl with plastic wrap or a kitchen towel and let it sit in a warm, draft-free spot until it doubles in size, about 45 minutes. Once the dough is proofed or doubled in size, you are ready to shape and fry the dough.
- Grease your hands with a little bit of oil, as the dough is sticky to work with. Roll each piece into a ball using a tablespoon to scoop the dough. 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.
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until 350°F. When it’s hot, fry the zeppole in batches of about 5. Stir with a slotted spoon as they cook. Cook until golden brown and puffed, about 3 to 5 minutes.
- When ready, use a slotted spoon to transfer the zeppole to the baking sheet covered with paper towels to absorb excess oil.
- Roll the warm zeppole in granulated sugar or dust with powdered sugar.
- Serve warm with a cup of thick Italian hot chocolate.
My Pro Tips
Recipe Tips
- 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.
Zeppole Dessert Recipe FAQ’s
Yes! Prepare the dough balls, place them on a tray lined with parchment paper, cover them with plastic wrap, and freeze them until you are ready to fry. Take the prepared dough balls out of the freezer 1-2 hours before frying to reach room temperature, and then fry as directed.
Yes, you can freeze the zeppole after they are cooked and fried for up to six months in an airtight container. When ready to serve, remove them from the freezer and thaw on the counter. Then reheat and enjoy!
The best way to reheat Italian donuts is to wrap them in aluminum foil and warm them in a 350°F oven for about 10 minutes. This also works if they are frozen, though you may need to cook them a bit longer.
As with any fried dough, zeppole are best enjoyed fresh and hot! Homemade zeppoles will stay fresh for about 2-3 days. Place them in an airtight container and store them on the counter. Reheat when you’re ready and enjoy!
Serving Suggestions
Serve them in brown paper bags or parchment paper to feel like you are walking the streets of Italy as you eat them!
Enjoy them with other handheld treats like an Italian sub sandwich, Italian rice balls, and baked polenta fries.
Pair with other Italian desserts for parties. I especially love these Italian fig cookies, Italian wedding cookies, and chocolate spice cookies.
More Italian Pastries and Desserts
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Italian Zeppole Donut Recipe
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
Top tips
- Room temperature eggs and butter. This will help the dough rise faster and be more elastic.
- Activate yeast. Ensure the milk is warm enough to activate the yeast but not so warm that it kills it—a temperature of around 110°F.
- Hot oil. Maintain oil temperature around 350°F. You can lower or raise the heat to keep a stable temperature. Too low of 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 and often stir for proper cooking. Overcrowding the pot with zeppole can lower the oil temperature and cause them to stick together and not brown properly.
Alternatively, you can prepare dough balls, place them on a tray lined with parchment paper, cover them with plastic wrap, and freeze them until ready to fry. Take the prepared dough balls out of the freezer 1-2 hours before frying to reach room temperature and fry as directed.
The best way to reheat Italian donuts is by wrapping them in aluminum foil and warming them in the oven. Place them on a baking sheet and bake for about 10 minutes at 350 degrees Fahrenheit. This also works if they are frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a way to bake these donuts instead of frying them?
I haven’t tested, but I am sure you can air fry them.
My family always made a savory zeppole on Christmas Eve with anchovies inside. How would you take this recipe from sweet to savory?
That is a great question. I do not have nor have I tested a recipe for this without sugar in the dough!
Taste just like my Nonna’s. I dust with sugar or vanilla sugar. my Zia uses rose water mixed with powdered sugar.
I am happy you loved the recipe. I love the rose water idea!
I just made these took about 1 hour total! Soooo delicious! Thank you for sharing your recipes!! It was hard to control the oil temp but they are all good!! May need to invest in a fryer.
Hi Mary! They are irresistible! You can get a frying thermometer that hooks to your pot and you just keep it in the oil while frying. Enjoy your zeppole!
The best zeppole you will ever taste. Enjoy.
Can you make the dough ahead of time and refrigerate?
Yes, see the post for a more descriptive answer. You will take the dough out a couple of hours before making them. Enjoy.