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Zeppole

Whip up a batch of these delightful zeppole, perfect for a sweet treat anytime! With a light, fluffy texture and a generous coating of powdered or cinnamon sugar, these Italian donuts are sure to please.
Prep Time10 minutes
Cook Time20 minutes
Rise Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: Italian, Italian American
Keyword: Italian Donuts, Yeast Zeppole, Zeppole di San Giuseppe
Servings: 15 Zeppole
Author: Alyssa Rivers

Ingredients

Instructions

  • Combine 2 cups all-purpose flour, 3 tablespoons granulated sugar, ½ teaspoon salt, and ½ teaspoon dry active yeast in a large bowl. Add 1 cup warm water, ½ cup warm milk, and ½ teaspoon vanilla extract and whisk until smooth.
  • Cover the bowl with plastic wrap and set it aside for 1 ½ hours or until doubled in size.
  • When the dough is nearly doubled, heat 2 inches of vegetable oil for frying in a large, deep pan over high heat or a deep fryer until the oil reaches 375 degrees Fahrenheit.
  • Spray a medium cookie scoop with pan spray and scoop balls of dough into the hot oil and cook for about 4 minutes, until golden brown on all sides. Be careful not to overcrowd the pan, or the temperature of the oil will drop. Use a metal spider to turn the zeppoles frequently while they fry to help them cook evenly all over.
  • You can use a candy thermometer or an oil thermometer to make sure you keep the oil between 375 and 380 degrees Fahrenheit.
  • Once the zeppole are fully cooked, use the spider to remove them from the oil to a paper towel-lined baking sheet.
  • Carefully transfer the hot zeppole to a paper bag and top it with a generous scoop of powdered sugar, or cinnamon sugar,. Close the bag and shake until the zeppoles are completely coated in sugar. Serve warm.

Nutrition

Calories: 76kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 13IU | Calcium: 13mg | Iron: 1mg

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