Zeppole

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Whip up a batch of these delightful zeppole, perfect for a sweet treat anytime! With a light, fluffy texture and a generous coating of powdered or cinnamon sugar, these Italian donuts are sure to please.

Prep Time10

Cook Time20

Rise Time1 30

Total Time2

Course: Dessert

Cuisine: Italian, Italian American

Keyword: Italian Donuts, Yeast Zeppole, Zeppole di San Giuseppe

Servings: Zeppole

Author: Alyssa Rivers

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
½ teaspoon dry active yeast
½ teaspoon salt
½ teaspoon vanilla extract
½ cup warm milk
1 cup warm water
oil for frying
powdered sugar, for coating
cinnamon sugar, for coating

Instructions

Combine 2 cups all-purpose flour, 3 tablespoons granulated sugar, ½ teaspoon salt, and ½ teaspoon dry active yeast in a large bowl. Add 1 cup warm water, ½ cup warm milk, and ½ teaspoon vanilla extract and whisk until smooth.
Cover the bowl with plastic wrap and set it aside for 1 ½ hours or until doubled in size.
When the dough is nearly doubled, heat 2 inches of vegetable oil for frying in a large, deep pan over high heat or a deep fryer until the oil reaches 375 degrees Fahrenheit.
Spray a medium cookie scoop with pan spray and scoop balls of dough into the hot oil and cook for about 4 minutes, until golden brown on all sides. Be careful not to overcrowd the pan, or the temperature of the oil will drop. Use a metal spider to turn the zeppoles frequently while they fry to help them cook evenly all over.
You can use a candy thermometer or an oil thermometer to make sure you keep the oil between 375 and 380 degrees Fahrenheit.
Once the zeppole are fully cooked, use the spider to remove them from the oil to a paper towel-lined baking sheet.
Carefully transfer the hot zeppole to a paper bag and top it with a generous scoop of powdered sugar, or cinnamon sugar,. Close the bag and shake until the zeppoles are completely coated in sugar. Serve warm.

Nutrition

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