If you love pastries as much as I do, then you have to try all of my incredible donut recipes! Try out my favorite Jelly Donuts, these Boston Cream Donuts or these tender, buttery Cruffins for your next brunch.
What is homemade Zeppole?
Try these Zeppole, and prepare to be blown away! This Italian dessert, similar to a donut hole but even better, fries up golden and crispy on the outside while staying light and fluffy on the inside. Roll them in cinnamon and sugar or powdered sugar for a perfectly sweet, melt-in-your-mouth treat!
Ingredients Needed for Zeppole
You’ll love how easy it is to make this zeppole recipe with simple ingredients you probably already have in your kitchen! These treats look impressive enough for a special occasion or holiday brunch but are easy to whip up anytime. For exact measurements, check out the recipe card at the bottom of the post.
Flour: All-purpose flour is best for a light, tender crumb. Granulated Sugar: Adds sweetness to the dough. Dry Active Yeast: This is what will help the dough rise, so the zeppoles are nice and fluffy. Salt: Enhances the flavor. Vanilla Extract: For warm sweetness. Milk: Warm milk is essential to activate the yeast. Warm Water: For extra moisture. Oil: Use a neutral oil like peanut oil, canola oil, or vegetable oil for frying. Sugar for Coating: You can either coat these with powdered sugar or cinnamon sugar or do some with each. You could even try honey butter.
How to Make Zeppole
Don’t be nervous about frying these up—it’s actually easier than you’d think! Just follow these simple, step-by-step instructions, and you’ll have delicious, perfectly fried zeppole in no time. Trust me, you’ve got this!
Activating the Yeast: Use warm water and warm milk to help your yeast activate! The best temperature is between 105 to 115 degrees Fahrenheit. Any warmer than that can kill the yeast and any cooler, the yeast may stay dormant. Dough not rising? Your yeast could be dead. Test your yeast to see if it’s alive by mixing ¼ cup of warm water with 1 teaspoon granulated sugar and 2 ½ teaspoons of yeast. Let the mixture sit for 5 minutes. If no foam layer has formed at the top of the mixture after that time, then your yeast is most likely dead and will not rise. Monitor Oil Temperature: Keep the oil hot enough, but not too hot! Use an oil or candy thermometer to monitor the heat of the oil as you cook your zeppole. Adding dough to the oil can cause the temperature to drop rapidly, so try not to add too many zeppoles at once. Keep the oil between 375 and 380 degrees Fahrenheit. Aren’t these just beignets? Nope! The dough for zeppoles is a lot looser than beignet dough, and it is scooped into the oil rather than rolled out and cut into the distinct square or rectangle shape of a beignet.
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