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Zeppole (Italian Doughnuts)

Zeppole

Last week, we had some friends over for dinner.  For the main dish I served the Italian Pasta Bake, so for dessert I wanted to stay true to the Italian theme.  When I received Giada’s New Italian Favorites cookbook for Christmas, this was one of the first recipes I marked.  A few weeks later, we were in the city having dinner with friends at a popular Italian (tapas style) restaurant and ordered these for dessert.  Tasting them furthered my desire to make them at home but I still didn’t find the time.  Then, two weeks ago I happened to catch Giada making them on one of her Food Network shows. I took it as a sign that I had to get my butt in gear, especially after watching Giada and seeing how simple it was!

These Italian Doughnuts, also known as Zeppole, are fluffy and delicious.  The shell texture is a little more pastry-like compared to your regular doughnut holes.  You can make many different flavors and use many different toppings.  I rolled them in sugar and put together a basic chocolate ganache for dipping. Oh my soul, they were outstanding!
Zeppole 2I used a hybrid of Giada’s recipe from her cookbook (orange flavored) and the recipe from Food Network.com.  Changes are reflected below.  I do not own a thermometer (yet) so I had to guess when the oil was ready.  Basically, it’s ready when a cube of bread browns within minutes.  You can usually tell by the sizzle.

Be careful when you discard the oil afterward.  Probably the best way to do it is let it cool down, then pour it into a jar (or coffee can) with a lid and discard it with the rest of your trash.  I’ve read that some people even freeze it before throwing it out, and others pour it into their backyard.  (I wouldn’t recommend as various animals may be attracted to this.)  You can also check out local restaurants and see if they will take your leftover oil as many of them have a place to recycle it.

Zeppole (Italian Doughnuts)

Printable Recipe

Yield: 2 dozen doughnuts

4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/4 cup water
1/4 cup sugar (plus more for topping)
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable oil, for frying

For Chocolate Sauce
3/4 cup heavy cream
1 cup bittersweet (or semi-sweet) chocolate chips

For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.

Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Refrigerate the dough for 15 minutes.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in a couple of minutes.)

Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.

For the chocolate sauce: Place chocolate chips into a heat-proof bowl. Heat the cream until hot but not boiling. Pour over the chips and let set one minute. Stir until smooth.

When the zeppole is cool enough to handle, roll in sugar and then dip the top halves in the chocolate sauce. Serve immediately.

Adapted from Giada’s New Italian Favorites and FoodNetwork.com
penny-in-pink**Penny Says: Reusing the oil is economical.  Let the used oil cool, then place it in a sieve lined with cheesecloth and strain it into a clean empty glass jar.  Store in the refrigerator and reuse it (for similar recipes) up to 4 times.

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Comments

  1. I saw Giada make these too recently! Yours look amazing! I really want to make them but I hate the mess frying makes in my kitchen.

  2. These look so good!

  3. These look soooo good.

  4. I’ve been wanting to try these for awhile! They look delicious!!!

  5. I remember watching Giada make these on her show. Yours look yummy.

  6. These look great!!!!! Yum.

  7. Susan Gladd says:

    I’m definitely going to make these…!!! Keep up the great cooking, little Italianana!

  8. Those look scrumptious!

    NAOmni

  9. Growing up in t NYC I had these all the time. You’d get them hot out of the fryer then they’d plop them into a paper bag. Immediately powdered sugar was dumped over them. I loved shaking the bag up to disperse the powdered sugar. As you ate them you’d just keep shaking the bag.

    I actually bought pizza dough at ther grocery store to make these at home. I’ve also sprinkled them with cinnamon sugar, yum!
    ~ingrid

  10. Almost forgot I have a few awards tthat I passed on to you!

    Your blog rocks! So glad I found it!
    ~ingrid

  11. I love this recipe! I made it last year with lemon and no chocolate and my friends loved it!

  12. These look fantastic! Now, I want these for breakfast!

  13. I want to try these, they look they a great treat and well worth any effort required. Yummy!

  14. Great blog. I love all the Italian Restaurants in Ontario

  15. sam09popstar says:

    This sounds sooooo good and it seems less hard then it looks. I’m definatley trying it out!

  16. I am trying to make these doughnuts but am finding they are very wet and doughy inside still..Have tried plain flour and self raising and still get the same results..Are they supposed to be like this or am I doing something wrong??

    • Hi Mazz – What kind of oil are you using to fry the doughnuts? The best oil to use is a trans fat oil. Canola oil is great! Other than that, I’m not sure what else may be affecting your outcome except that maybe you are not frying them long enough? Where are you located? High altitude can also make a difference.

  17. Wow thanks for the recipe and the cool little hints! I just had these today from Olive Garden for the first time and love them! I cant wait to make some!

  18. I made this recipe today in they were soo good I love this recipe because it’s easy in sample

  19. I followed this recipe to the letter, the “dough was runny even after sitting in the fridge. Are you sure it is 4 eggs?

  20. This recipe makes about 2 dozen, just for reference.

  21. Dee Moutoux says:

    I just made Zeppole and the batter was very runny. What did I do wrong? My husband and I just love them but we want them to come out like round little balls. Please help with this. Thank you>

  22. I make these every New Years. It’s a family tradition. Only my mom and her mom called them Sphinga. They are also made different. No cooking before hand. It’s a raised soft dough, also dropped in hot oil and then covered in powdered sugar. Is there a way to fill them with cream? A friends husband from Rome said his mom used to buy them that way.

    • Hi Rose,

      What a neat tradition! I’ve never heard of Sphinga, though. Very interesting. :) I’m sure you can pipe some cream into the center using a pastry bag and tip. Just like you would fill a regular jelly doughnut. Thanks for sharing!

  23. these are so good

  24. dianara says:

    ..i know how to cook it i always watching life style network and i see it .. i love cooking aid try to cook that italian doughnuts

  25. I just tried to make these and my batter is very runny (which i see is normal) but it’s not going into balls in the oil it’s separating like a funnel cake would, I am getting bits and pieces :/ HELP!!

  26. ilydatginge says:

    My experience with these was terrible! Far too runny, when i fried them they turned black within a minute and were still raw in the middle. Tastes good but cooking could be easier.

  27. Correct me if i’m wrong but minus the sugar and frying instead of baking in a hot oven-This recipe looks an awful lot like a cream puff(eclair) dough recipe..

    • Hi Delores, I just compared my cream puff recipe with this recipe and they seem to use primarily the same ingredients (different measurements) and a little bit of difference in the method, but you’re right, they are similar! Makes sense, because the inside of these donuts are definitely a lot like cream puffs, as you can see in the photo. :)

  28. Christina says:

    My turned out fine but they tasted alot like egg even after putting the sugar on them, has this ever happened to you? Can I possibly just put three eggs or two?

    Thank you

  29. Nikki! You. Are. My. New. Best. Friend.

    ….or at least my new source for Italian donuts!!

    I made these last week and they were pretty much the best thing I’ve ever eat. Ever. They were fluffy, not too sweet, eggy and generally fantastic. I’m posting them on my blog tomorrow – hope to see you there!

    Thank you thank you thank you thank you thank you!

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