zeppole

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

Zeppole Recipe- Italian Donuts

flour

salt

tbsp honey

dry active yeast

olive oil

water

Corn oil (for frying)

Powdered Sugar (for dusting)

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.

Form the zeppole dough

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.

Let the dough rise (covered)

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!

Snip off pieces of dough and fry them up

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)

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

Zeppole di San Giuseppe are delicious Italian pastries made to celebrate the Feast of Saint Joseph. Choux pastry filled with Crema Pasticcera (pastry cream) and topped with amarena cherries.

Zeppole di San Giuseppe

Italian 00 flour

oz butter ((85 grams))

eggs

water ((170 milliliters))

cherries

sugar ((70 grams))

cornstarch ((30 grams))

full-fat milk ((590 milliliters))

vanilla paste

lemon

Heat the milk, vanilla and citrus peel if using in a saucepan until boiling them turn off immediately to avoid it overflowing.

In a large bowl mix the egg yolks and sugar together until combined then mix in the cornstarch.

Remove the citrus peel then slowly pour the milk into the egg a little at a time whilst whisking until thoroughly combined. Transfer the mixture back to the saucepan and heat it on low.

Stir the mixture until thickened (about 10 minutes). It should be thick enough to coat the back of a wooden spoon.

Once thick, transfer the mixture to a clean bowl and cover with plastic wrap (cling film). Make sure to place it directly on top of the custard so a skin doesn’t form.

Set aside to cool completely.

To make the Crema Pasticcera (custard)

Pre-heat the oven to 190C (375F). Line a large baking tray with parchment paper.

Put the water and sugar in a large saucepan and heat until the sugar has dissolved. Once dissolved, add the butter and a pinch of salt and bring to a boil.

Turn the heat down low and add the sifted flour to the butter mixture. Mix it vigorously with a wooden spoon until a dough had formed and is no longer sticking to the edges. Make sure to cook the dough whilst stirring for at least 5 minutes.

Turn off the heat and transfer the mixture to a large mixing bowl. Mix the egg into the dough a third at a time making sure the egg is fully absorbed before adding more egg. The dough should be smooth and sticky.

Transfer the dough to a piping bag with a star nozzle and pipe the zeppole in a ring overlapping it in the middle (as you would frost a cupcake) about 3 inches in size. Make sure to pipe them 2 inch apart.

Bake them in the oven at 190C (375F) for 10 minutes then turn the heat down to 170C (340F) for 30 minutes. Remove from the oven and let cool completely on a cooling rack.

To make the Zeppole

Once cooled, add the custard to a piping bag (we used a star nozzle but any will do). Cut the zeppole in half and fill them with custard. Top each zeppole with a little more custard and top each one with a cherry.

Fill the Zeppole

https://embed.mediavine.com/videos/san4tq1zzkselscubwyy

This is a popular Italian dessert called Pizza Fritta or Zeppole. Actually, throughout every Region in Italian, it may have a different name. Simply, it's a pizza dough fried and then coated in sugar.

Italian Pizza Fritta Fried Dough

all purpose flour or bread flour

yeast

Zeppole di San Giuseppe are made with a choux pastry and filled with a creamy delicate Italian pastry cream and topped with black cherries and dusted with powdered sugar.

butter

all purpose flour

eggs room temperature

pastry cream

black cherries fruit

Pre-heat oven to 375F (190C). Line one or two large baking sheets with parchment paper.

In a medium pot or saucepan on medium heat, add the water, butter, sugar and salt using a whisk or wooden spoon to combine as the butter melts, when it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.

Place the pot back on the low heat and stir the mixture rapidly with a wooden spoon for approximately 2-3 minutes to allow the choux pastry to dry, it is ready when it starts to form a ball, loses its wet appearance and leaves white skin on the bottom of the pot, remove it from the heat.

Transfer the dough to your mixing bowl and with the flat beater attachment start to mix on low for 1-2 minutes until the choux cools enough to add the eggs.

Add one egg at a time and beat well before adding the next egg. Scrape the bowl down after adding each egg. The dough batter should be glossy and creamy and fall in a stream from your paddle.

Using a pastry bag with a medium star tip, pipe the pastry into double medium circles (one on top of the other) on the prepared baking sheet.

Bake for 20-30 minutes (mine were done after 20 minutes). Turn off the oven. Leave cream puffs in the oven to dry, I leave them in overnight to make sure they dry completely.

The next day, slice the zeppole in half horizontally and using the same star tip fill the bottom layer with the cream, place the top of the pastry on top of the cream and fill the center with more cream. Top with a cherry or even fresh fruit. Dust with powdered sugar before serving. Enjoy!

Yes!! I followed the recipe exactly and my pastries are beautiful. I'm so happy. I made a dark chocolate filling with a touch of cinnamon (a recipe from Serious Eats.)

I was looking for something exciting to serve my family this weekend and... this was perfect. 
Thank you.

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