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Making zeppole is a breeze, as they are fried and coated in sugar. These delightful Italian doughnuts boast a crispy exterior and a light, fluffy interior, exuding a sweet aroma of orange zest.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 36 servings
Ingredients Method

Ingredients
  

  • 2 cups whole milk (room temperature)
  • 6 tbsp unsalted butter
  • 4 cups all-purpose flour
  • 4 tsp active dry yeast
  • 2 large eggs (beaten, room temperature)
  • 4 tbsp granulated sugar
  • 1 tsp kosher salt
  • 2 lemon or orange zest
  • 2 tsp vanilla extract
  • 4 tbsp powdered sugar (serving)
  • 8 cups vegetable oil, (frying)

Method
 

  1. In a saucepan, gently heat the milk over medium heat until it becomes warm but not too hot. Sprinkle the yeast over the warm milk and let it sit for about 10 minutes until it becomes bubbly and foamy.
    In the bowl of a stand mixer, combine the flour, sugar, and salt, whisking them together. Add the milk and yeast mixture, along with the beaten egg, orange zest, and vanilla. Use the dough hook attachment on medium-low speed to mix everything until a dough forms.
  2. Next, cut the butter into small cubes and add them to the mixture while continuing to mix on medium-low speed. Allow all the butter to be fully incorporated. Then, increase the mixer's speed to medium-high and beat the dough until it becomes smooth and elastic. This should take about 5 minutes. The resulting dough will be very sticky and smooth.
  3. Take a medium-sized bowl, lightly coat it with vegetable oil. Then, transfer the dough you prepared earlier into the oiled bowl. Cover the bowl with either plastic wrap or a kitchen towel to protect the dough. Find a warm place in your kitchen to set the bowl. Let the dough rest and rise in this warm spot until it doubles in size, which typically takes around 1 hour.
  4. Once the dough has doubled in size, it's time to shape the zeppole. Take each piece of dough and roll it into a ball, using a tablespoon to scoop the dough for consistent sizes. Place the prepared dough balls on a baking sheet lined with parchment paper.
    To prevent the dough balls from drying out while you shape the rest, cover them with a damp paper towel. This will help maintain their moisture and prevent them from forming a crust.
    Now, continue rolling the remaining dough into balls and place them on the baking sheet alongside the others. Once you've shaped all the zeppole, you're ready to proceed with the next steps in the recipe.
  5. In a large heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches a temperature of 360°F.
    While the oil is heating, prepare a baking sheet by lining it with paper towels to absorb any excess oil.
    Once the oil is hot enough, carefully add the shaped zeppole to the pot. Fry them, stirring occasionally with a slotted spoon, until they turn golden brown and puff up. This frying process usually takes about 4 to 5 minutes.
  6. Once the zeppole are ready, use the slotted spoon to transfer them to the prepared baking sheet. The paper towels will help absorb any excess oil from the fried zeppole. While the zeppole are still warm, dust them with powdered sugar for an extra touch of sweetness.
    Serve the delicious zeppole warm and enjoy this delightful Italian treat!