Zeppole
Delightful Italian pastries that are light, fluffy, and irresistibly delicious, perfect for any occasion.
Ingredients
Dough Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter Can be replaced with margarine.
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs (room temperature) Ensure eggs are at room temperature.
Frying and Serving
- Oil for frying peanut oil or vegetable oil High smoke point oils recommended.
- 1/4 cup confectioners sugar For dusting before serving.
Instructions
Preparation of Dough
- In a large 3-quart 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.
- 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, one at a time, making sure each egg fully incorporates before adding the next. Beat another minute until the dough is smooth and thick.
Frying
- 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 or in a deep fryer. Once hot, pipe 1-inch lengths into the oil, swiftly cutting the dough.
- Fry for 4-5 minutes total, turning them halfway if they don’t turn on their own. Transfer to a paper-towel-lined plate to soak up excess oil and dust with powdered sugar to serve.
Notes
Serve zeppole warm, dusted with a generous amount of powdered sugar. They can be paired with chocolate sauce, fruit compote, or whipped cream. Store in an airtight container at room temperature for up to two days, or freeze for longer storage.