Description
Zeppole bring pure joy straight from Italy’s sunny streets to your kitchen, where crispy, golden pastries dance with sweet nostalgia. Dusted with powdered sugar and filled with creamy custard, these little clouds of happiness will transport your taste buds to a charming Italian piazza.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups 00 flour
- 2 large eggs
- 1 ¼ cups warm whole milk
Leavening and Sweeteners:
- 1 teaspoon active yeast
- 2 tablespoons granulated sugar
Flavor and Seasoning:
- ½ teaspoon coarse sea salt
- ½ lemon zest
- Neutral oil
- Powdered sugar
Instructions
- Activate the yeast by mixing 1 ¼ cups warm whole milk at 112°F with 1 tablespoon sugar and 1 teaspoon yeast. Let the mixture foam for 7 minutes.
- Blend 2 ¼ cups 00 flour with ½ teaspoon sea salt, remaining 1 tablespoon sugar, and optional lemon zest in a separate large mixing bowl.
- Create a small crater in the flour mixture and pour in 2 whisked eggs. Gradually incorporate the yeast liquid until your dough becomes smooth and fully integrated.
- Shield the dough with plastic wrap and allow it to expand in a warm environment for 2 hours, watching for it to double in volume.
- Pour neutral oil into a deep pot and heat to precisely 350°F. Use a kitchen thermometer to confirm the temperature.
- Scoop 1-2 tablespoons of dough using two spoons and gently drop into the hot oil. Fry each batch for 45 seconds per side until achieving a rich golden-brown color.
- Extract the zeppole from the oil using a slotted spoon. Transfer them onto a wire rack or paper towels to drain excess oil.
- While the zeppole remain warm, dust generously with powdered sugar, ensuring an even coating across the surface.
Notes
- Skip the store-bought version and make these authentic zeppole at home for a true taste of Italian street food.
- Check the yeast mixture carefully to ensure it gets foamy, which confirms the yeast is active and will help your dough rise perfectly.
- Maintain a consistent oil temperature around 350°F to guarantee crispy, golden-brown zeppole without greasy centers.
- When dropping dough into hot oil, use two spoons to create uniform sizes and prevent uneven cooking, helping each zeppole turn out beautifully round and crisp.
- Prep Time: 2 hours 10 minutes
- Cook Time: 3 minutes
- Category: Donuts
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 265 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg