italian donuts

Zeppole donuts are rolled in powdered sugar with a fluffy soft center. These Italian donut holes are easy to make and always disappear fast.

Zeppole Recipe (Easy Italian Donuts)

water

milk

unsalted butter

sugar

tsp salt

all-purpose flour

eggs (room temperature)

oil for frying (such as peanut oil or vegetable oil)

confectioners sugar (to dust)

In a medium saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.

Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.

Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.

Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.

Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.

Fry 4-5 minutes total, turning them over halfway if they don&#039;t turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.

https://www.youtube.com/watch?v=jWJTUZOnTBM

Zeppole Donuts are rolled in sugar with a melt-in-your-mouth center. These Italian donut holes are simple to make and always disappear fast. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR ZEPPOLE:
►1/2 cup water
►1/2 cup whole milk
►8 Tbsp unsalted butter
►1 tsp granulated sugar
►1/4 tsp salt
►1 cup all-purpose flour
►4 large eggs room temperature
►oil for frying such as peanut oil or vegetable oil
►1/4 cup confectioners sugar to dust

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/zeppole-recipe/

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⏱️TIMESTAMPS⏱️
0:00​ Intro
0:27 How to make zeppole dough
2:23 Tips for frying donuts
2:56 Overview of a deep fryer
3:25 Frying zeppole donuts
4:14 How to serve zeppole
5:23 Taste test

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The Easiest Italian DONUTS? Yess!! -  Zeppole Recipe

Bomboloni is a crispy fried donut filled with a rich cream that explodes out of every bite. Learn how to make the classic Italian donuts!

Bomboloni Italian Donuts + Video

bread flour

active dry yeast

butter

orange zest

vanilla extract

vegetable oil (for frying)

Pastry cream (recipe

egg yolks (room temperature)

salted butter

In a medium saucepan, combine ½ cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling (4-5 minutes). When the milk begins to steam, remove from heat. Stir in vanilla extract and set aside.

Whisk together egg yolks in a large bowl until smooth. Whisk remaining ½ cup milk into the egg yolks until combined.

While whisking, slowly sift the flour into the egg/milk, incorporating all of the flour into a smooth mixture.

Whisk the sugar into the egg mixture until combined.

Add the hot milk to the egg mixture slowly, whisking constantly. I like to spoon the hot milk into the egg while whisking. Continue adding the hot milk until it has all been stirred into the egg mixture.

Pour the mixture back into the saucepan (you can pour it through a sieve to strain out any lumps).

Heat over medium, stirring constantly, until mixture comes to a simmer. Simmer for about one minute while mixture thickens and then remove from heat. (about 5-6 minutes total)

Transfer pastry cream to a bowl and press a piece of plastic wrap down onto the cream to prevent a skin from forming.

Refrigerate the pastry cream until completely cooled (2-3 hours). Meanwhile, prepare the bomboloni donuts.

Pastry Cream

Sift together the bread flour, sugar, and yeast into the bowl of a standing mixer. Add the pieces of butter, orange zest, vanilla extract, and eggs.With the dough hook attached, turn the mixer onto low speed and begin combining the flour mixture.

Pour in the warmed milk while the mixer is running.Allow the dough hook to incorporate all of the flour mixture into the liquids until a dough forms.Continue mixing on low speed for about 5 minutes - until the dough forms a ball around the hook and is smooth.

Transfer the dough to a large greased bowl and cover with plastic wrap.Set the dough in a warm, draft free location for 1 ½-2 hours, or until the dough has doubled in size.

Transfer the risen dough to a lightly floured surface. Important: Add only enough flour to keep the dough from sticking to the surface and your rolling pin - excess flour will make the donuts tough.Roll the dough to ½” thick and cut out circles using a 3-inch round biscuit cutter.

Arrange the donuts on a parchment lined baking sheet, leaving plenty of room between each donut to rise.Spray a sheet of plastic wrap with nonstick cooking spray and place it (oiled side down) over the donuts.

When you have cut out all of the donuts that you can, gather the scraps of dough back into a ball and roll out again too ½” thick. Work the dough as little as possible. Discard any remaining scraps that you are not able to shape into donuts.

Set the trays of donuts in a warm spot to rise for 1-2 more hours, until doubled in size and visibly puffy.

When the rise period is almost over, begin heating the frying oil. Use a heavy bottomed pot (Dutch oven works well) and fill at least 4 inches deep with oil. Heat the oil until the temperature reaches and maintains 350°F.

Place a couple donuts into the hot oil at a time and fry on each side for 2-3 minutes or until golden brown.Remove donuts with a slotted spoon and place on paper towels or paper bags to drain.While still warm, roll each donut in granulated sugar to coat completely.

Fill a pastry bag with Italian pastry cream and fit with a piping tip with a round open end (we used one specifically for filling here, but it’s not necessary).Pierce the side of each donut or cut a small slit with a knife. Insert the tip of the pastry bag and fill each donut with about 2 tablespoons of pastry cream.

For the Donuts

https://embed.mediavine.com/videos/hov15xowjl1e8dowdsdq

Bomboloni donuts are crunchy fried treats filled with a rich cream that explodes out of every bite. Learn how to make classic Italian donuts!

Bomboloni Italian Donuts

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough and filled with your favourite pastry cream filling. Served for breakfast or snack or just about anytime.

Italian Donuts - Bomboloni

dry yeast

vegetable oil

egg (room temperature)

vanilla

salt

pastry cream of choice

In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.

Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don&#039;t go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.

On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.

Once the time has passed, knead the dough a few times, roll it to a thickness of ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.

In a medium sized pot add about 2 inches of vegetable oil,  and heat it to 340-350F (170-175C), try to keep it as close to this temperature as possible while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.

Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a couple of seconds, then roll immediately in granulated sugar, be sure to cover them well.

Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream. Serve immediately. Enjoy!

Made these last night/this morning with the Italian pastry cream that’s also on the website.  They came out fantastic… my only observation…I took out a ruler to make sure I had a 2 1/2” cutter… which I did… and I got a lot more than 6!  Not a complaint, just an observation! Wish I could post a pic… I think you would be proud.  :-) thanks!

Maiden attempt at making something like this. I need to work on my dough handling...but the recipe turned out rather nice. The yield was for more than 6 though. The first two didn't cook all the way through, so I reduced the size and those cooked through perfectly. Thank you for sharing ❤️

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Top 3 italian donuts recipes from across the web

The most viewed italian donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed italian donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine