Zeppole Italian Doughnuts
Light, airy Italian fried doughnuts made from a simple choux-style dough that puffs up beautifully in hot oil, then gets dusted with powdered sugar. A beloved street food served at Italian festivals and holidays.
Ingredients
- 1 cup water
- 4 tbsp unsalted butter, cut into pieces
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 4 cups neutral oil (vegetable or canola)
- 1/4 cup powdered sugar, for dusting
Instructions
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1
In a medium saucepan, combine 1 cup water, 4 tbsp cut into pieces unsalted butter, 2 tsp granulated sugar, and 1/2 tsp salt. Bring to a full boil over medium heat, stirring occasionally.
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2
Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon. Cook, stirring constantly, until the dough pulls away from the sides and forms a smooth ball, about 2 minutes. Remove from heat and let cool for 5 minutes.
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3
Beat 4 room temperature large eggs into the dough one at a time, mixing thoroughly after each addition until fully incorporated. The dough should be smooth, shiny, and fall from the spoon in thick ribbons. Stir in 1 tsp vanilla extract.
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4
Pour 4 cups neutral oil (vegetable or canola) into a deep heavy pot and heat to 375°F (190°C). Set a wire rack over paper towels.
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5
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of dough into the hot oil in batches of 6-8. Do not crowd the pot. Fry until deep golden brown, turning occasionally, about 4-5 minutes per batch.
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6
Remove with a slotted spoon and drain on the prepared rack. Let cool for 2 minutes.
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7
Dust generously with 1/4 cup powdered sugar and serve warm.