Zeppole Recipe (Easy Italian Donuts) (2024)

Cut the butter into small cubes and let sit at room temperature until softened.
Heat milk in the microwave or a small saucepan over medium heat until warm but not hot to touch (110°F to 115°F). Sprinkle 1 ½ teaspoons of active dry yeast over the warm milk and sit until bubbly and foamy, about 10 minutes. If yeast doesn't bubble, it is not active, and you need to start over with new yeast.

Place flour, sugar, and salt in the bowl of a stand mixer and whisk until combined.

Add the milk and yeast mixture, beaten egg, orange zest, and vanilla.

Beat with the dough hook on medium-low speed until a dough forms, about 3 minutes.

Add the butter chunks and continue to mix on medium-low speed until all the butter is incorporated about 1 minute. Increase the speed to medium-high and beat until the dough is smooth and elastic, 4 to 5 minutes total.

The dough will be very sticky and smooth.

Lightly coat a medium bowl with vegetable oil and scrape the dough into the bowl. Cover the bowl with plastic wrap or a kitchen towel and let sit in a warm, draft-free spot until doubled in size, about 45 minutes.

Once the dough is proofed or doubled in size, you are ready to shape and fry the dough.

Grease hands with a little bit of oil--the dough is sticky. Roll each piece into a ball using a tablespoon to scoop the dough. You may need to cut it with a pair of kitchen shears.

Place the prepared balls on a baking sheet lined with parchment paper and cover them with a damp paper towel as you roll the rest of the dough.

Fry the zeppole in batches of about 5. Add the zeppole to the hot oil and fry, stirring with a slotted spoon a few times, until golden brown and puffed 3 to 5 minutes.

Using a slotted spoon, transfer the zeppole to the baking sheet covered with paper towels to absorb excess oil.

Roll the warm zeppole in granulated sugar or dust with powdered sugar. Serve warm.

Top tips

• Room temperature eggs and butter. This will help the dough rise faster and be more elastic.
• Activate yeast. Ensure the milk is warm enough to activate the yeast but not so warm that it kills it—a temperature of around 110°F.
• Hot oil. Maintain oil temperature around 350°F. You can lower or raise the heat to keep a stable temperature. Too low of a temperature and the doughnuts will absorb too much oil; too high and they will brown faster on the outside and stay raw in the middle.
• Work in batches and often stir for proper cooking. Overcrowding the pot with zeppole can lower the oil temperature and cause them to stick together and not brown properly.

Zeppole vs. Beignets

In short, Zeppole are Italian doughnuts, and beignets are French doughnuts. While zeppole and beignets are a form of fried dough, their shape is the most apparent difference.Beignets, a name that comes from a word meaning “lump,” are generally large squares. Zeppoles are soft, fried dough balls that are chewy, tender, and round. The dough also differs slightly in ingredients and method.

How do you pronounce Zeppole?

The Italian word Zeppole is pronounced “zeh-po-ley”.

Can you make Zeppole ahead of time?

You can make zeppole ahead of time. After frying them, please place them in an airtight freezer container and freeze them for up to 3 months.
Alternatively, you can prepare dough balls, place them on a tray lined with parchment paper, cover them with plastic wrap, and freeze them until you are ready to fry. Take the prepared dough balls out of the freezer 1-2 hours before frying to reach room temperature and fry as directed.
The best way to reheat Italian donuts is by wrapping them in aluminum foil and warming them in the oven. Place them on a baking sheet and bake for about 10 minutes at 350 degrees Fahrenheit. This also works if they are frozen.

When is Zeppole season?

St. Giuseppe Day is March. 19. The story goes that a severe drought struck Sicily in the Middle Ages. The people of the time promised St. Joseph they'd cook a meatless feast, including sweets, if he brought rain. He did bring rain, and the zeppole tradition was started. Zeppole season is typically February and into March, as this famous fried dough is also served during the Carnevale or Mardi Gras season. This fried donut treat is also enjoyed year-round in Italy.

What is zeppole?

Zeppole is an Italian donut made of deep-fried dough in various sizes. This recipe is for bite-sized donut balls typically rolled in granulated sugar for crunch or regular powdered sugar. This zeppole recipe results in perfectly sweet,pillowy Italian donuts resembling the kind you find in pastry shops in Italy, most common during Carnevale season. Rather than the traditional round donut shape with a hole in the middle, this zeppole recipe is round balls and resembles donut holes.

Zeppole variations and names

Here are two primary varieties of zeppole donuts in Italy. One is made using choux dough (cream puff dough) and filled with pastry cream. This variety is famous in the Naples region of Italy and are called Baked Zeppole Di San Giuseppe Recipe (Italian).
Some even make zeppole with ricotta cheese or add mashed potato to the dough. There are even versions that use leftover pizza dough to make zeppole.
In Sardegna, Italy, they make a funnel-type shape with a little runnier dough that resembles a long coiled snake. They also have a version resembling a smaller, more irregularly shaped round donut with a large hole in the center.
Both versions are covered in granulated sugar. Since Sardegna is famous for its saffron, sometimes they add that to the dough.
As you can see, many zeppole varieties depend on Italy's region. This zeppole recipe is a sweet "fried dough." I use a yeast dough scented with citrus, which resembles what the U.S. most knows as a "donut hole."
Other names of Italian doughnuts that are similar to zeppole: Italian Sfingi, Neapolitan Graffe (or Graffette), Bomboloni, and Fritelle.

What is the best oil for frying donuts?

It is best to use a neutral-tasting oil such as peanut oil, vegetable oil, sunflower, or canola.