Zeppole Italian Doughnuts

Name: Zeppole Italian Doughnuts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
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

55 minMediumServes 6290 cal/serving

ItalianDessertStovetopVegetarianLow-SodiumPork-FreeNightshade-Free

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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

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.
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.
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.
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.
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.
6

Remove with a slotted spoon and drain on the prepared rack. Let cool for 2 minutes.
7

Dust generously with 1/4 cup powdered sugar and serve warm.

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Questions

What is 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. This reference files it under Italian dessert: made on the stovetop, rated medium and about 55 minutes start to finish.

How hot should the oil be for Zeppole Italian Doughnuts?

For Zeppole Italian Doughnuts, the frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Zeppole Italian Doughnuts look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden brown, turning occasionally.

Does room temperature really matter in Zeppole Italian Doughnuts?

Step 3 reads: "Beat 4 room temperature large eggs into the dough one at a time, mixing thoroughly after each addition until fully incorporated." It does at step 3. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Is there a substitute for powdered sugar in Zeppole Italian Doughnuts?

The entry for Zeppole Italian Doughnuts calls for 1/4 cup powdered sugar, for dusting. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make Zeppole Italian Doughnuts dairy-free?

Yes. The dairy in Zeppole Italian Doughnuts is 4 tbsp unsalted butter, cut into pieces. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

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