Add or sister channel all recipes @www.youtube.com/@recipeking24
Zeppole are classic Italian doughnuts that are light, fluffy, and crispy on the outside, traditionally dusted with powdered sugar or filled with pastry cream. Here’s a guide to making perfect Zeppole, whether you’re frying or baking them.
Ingredients:
For the Dough:
1 cup water
½ cup unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup all-purpose flour
4 large eggs
1 tsp vanilla extract (optional)
Zest of 1 lemon (optional)
For Frying:
Vegetable oil (for frying)
For Garnish:
Powdered sugar (for dusting)
Optional: Nutella, whipped cream, or pastry cream for filling or dipping
Instructions:
1. Prepare the Choux Dough:
In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat. Stir until the butter is fully melted.
Once the mixture reaches a boil, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan (this should take about 1-2 minutes).
Remove the saucepan from heat and let the dough cool slightly for a few minutes.
Add the eggs one at a time, beating well after each addition. The dough will appear separated at first, but keep mixing until it’s smooth and glossy. You can add vanilla extract or lemon zest here for extra flavor.
2. Fry the Zeppole:
Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). The oil should be deep enough to fully submerge the dough.
Use a piping bag fitted with a large star tip or a spoon to drop small portions of dough (about 1 tablespoon) into the hot oil.
Fry the doughnuts in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes, turning occasionally, until they are puffed up and golden brown on all sides.
Use a slotted spoon to remove the Zeppole from the oil, and drain them on paper towels.
3. Garnish:
Dust the warm Zeppole generously with powdered sugar.
Alternatively, you can fill them with pastry cream, whipped cream, or Nutella. To fill, make a small hole in the side of each Zeppole using a piping tip or skewer, and pipe in your chosen filling.
4. Serve:
Serve the Zeppole warm and enjoy their light, airy texture with the perfect crispy exterior.
Tips for Perfect Zeppole:
Control the Oil Temperature: Make sure the oil stays around 350°F (175°C). If it’s too hot, the Zeppole will brown too quickly without cooking through; if it’s too cool, they’ll absorb too much oil.
Don’t Overmix: Once the eggs are incorporated, mix only until smooth. Overmixing can result in dense doughnuts.
Variations: For a lighter option, you can bake the Zeppole in the oven at 400°F (200°C) for 25-30 minutes, or until golden and puffed.
Enjoy your perfect Zeppole with a light dusting of powdered sugar or a rich filling!