Zeppole Recipe- Italian Donuts

This Zeppole Recipe makes the most delicious sugar-topped fried dough. You have got to try these yummy Italian donuts!

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 20

Dough Rise 1

Total Time 1 30

Servings Donuts

Calories 48kcal

Author Dina

Ingredients

3 1/2 cup of all-purpose flour spooned and leveled off with the back of a knife
1 tsp salt
1 tbsp honey
2 tsp dry active yeast
2 tbsp olive oil
1 1/2 cup warm water
Corn oil for frying
Powdered Sugar for dusting

US Customary - Metric

Instructions

In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!

Notes

Tips for making the perfect zeppole dessert

Use warm water to activate the yeast- Make sure the water is warm, but no more than 110 degrees Fahrenheit, so the yeast will fully activate and your dough will rise and become airy.
Allow enough time to rise- If your zeppoles don't have enough time to rise, then they will be less airy and light, and more dense and heavy.
Proper oil temp is crucial- If your oil temperature is too high, your donuts will be too dark on the outside and raw on the inside. If the temp is too low, they will absorb too much oil and become greasy and rubbery.
Don't overcrowd the pot- Too many zeppoles in the pot will mean they are touching each other instead of being surrounded by the hot oil and cooking. Avoid overcrowding for the best zeppole taste and texture.

How to serve Italian zeppole

Italian zeppole preparations vary and you can serve them in many different ways. A simple, classical topping would be to dust the tops of them with powdered sugar or granulated sugar. But you could also dress them up and add sauces and creams, like Raspberry sauce, Strawberry jam, or chocolate ganache. There is no right or wrong way to serve these delicious Italian donuts.

Nutrition