Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.
The wonders of pate a choux dough never ceases to amaze me. There are so many wonderful things you can make out of it - cream puffs, eclairs, pastries, cake and even dumplings in soup. You can even deep fry it to make the most tender doughnuts.
The results are really crisp and light and one of the fluffiest doughnuts I had ever tried. It's like biting into a delicious, creamy cloud. It's also so easy and quick to prepare the batter, since you don't have to wait for the yeast dough to rise, like you would for yeast doughnuts.
What Are Zeppoles?
Zeppole are Italian doughnuts. They are made from pate choux dough, the same one used for cream puffs and eclairs, made from cooking water/milk with butter and flour and then beating in eggs.
The dough is then fried. The little balls cook up golden, crisp and really tender. They are really airy and tender. With some powdered sugar, these little doughnuts are such a delicious treat.
Zeppoli vs Beignets and Doughnuts
Although all of these are fried pastries, zeppoli are made with a pate choux dough, like I mentioned earlier, and beignets are made with a yeast dough, while doughnuts are made with either a yeast dough or a cake batter dough.
Making the Zeppole Batter
In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts. Add the flour all at once and mix vigorously, keeping the heat low, until it's all incorporated and the dough comes together in a ball.
Turn off the heat and wait until the dough has cooled off before adding the eggs, one at a time. It is important to wait until the dough is only warm, otherwise the eggs will scramble when added to the dough.
Also add the eggs one at a time, so that they will be evenly mixed into the batter. You can use a wooden spoon or a mixer to add the eggs.
Can Pate Choux Dough Be Made In Advance?
Yes. You can keep the pate choux dough refrigerated for up to 3 days.
What Oil Is Best For Frying
The best oils for frying are high smoke point oils, like grape seed, avocado, vegetable, and peanut oils. Don't use low smoke point oils, like olive oil. This means that the oil will start to smoke at a lower temperature and the dough will start to burn before it's cooked through properly.
Keep the temperature above 350 at all times, preferably 360-375 degrees. If the temperature of the oil drops too much, the doughnuts will soak in too much oil and taste greasy.
Use a thermometer to monitor the temperature of the oil as you preheat it and then are frying the zeppole. You can use a candy thermometer or an infrared thermometer.
Cooking the Zeppole
Pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit.
You can use two small spoons to drop bits of dough into the hot oil, or place the dough in a large pastry bag, cut a hole off one corner and pipe out the batter, cutting off snippets of dough into the hot oil. Be careful not to splash yourself with it though.
Fry the zeppole for about 5 minutes, turning over the ones that don't turn themselves over. Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you're done frying all the zeppole, dust them with powdered sugar.
Storing Zeppole
Store the zeppole at room temperature, covered with a clean kitchen towel or plastic wrap. They are best served right away but will keep for a few days too, they just won't taste as tender and fresh.
Zeppole - Italian Doughnuts
Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dessert
Ingredients
- 1 cup water
- 8 Tablespoons butter (½ cup)
- 3 Tablespoons sugar
- ¼ teaspoon salt
- 1 cup flour
- 4 eggs
- oil (for frying (vegetable, canola or peanut oil))
- powdered sugar (to dust the zeppole)
Instructions
- In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts.
- Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two.
- Place the dough in the bowl of a standing mixer. Mix with a paddle attachment, until you don't see any more steam rising up from the bowl.
- Add the eggs, one at a time, until they are fully incorporated. You can also use a hand held mixer, or even mix up the dough by hand.
- Meanwhile, pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit.
- Transfer the dough to a large ziptop bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. Be careful not to splash yourself. You can also use 2 small spoons to drop bits of dough into the oil, or use a small portion scoop.
- Keep the temperature above 350 at all times, preferably 360-375 degrees.
- Fry the zeppole about 5 minutes, turning over the ones that don't turn themselves over.
- Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you're done frying all the zeppole, dust them with powdered sugar.
These look delicious, but I have to ask, why does it look like milk in your sauce pan and the recipe calls for water?
Thank you for your reply.
When the butter melts, it mixes with the water and makes it look white. If you look on the first picture, you see that it's only water with pieces of butter. The second picture is the water and butter melted:).
Thanks for getting back to me. I really appreciate it; can't wait to try them!
Rita
Spasibo bolshoe !!!! Xoroshui resept. Vse polychilos. THANK YOU !!!
okay so obviously i did something wrong. i made sure everything was correct however when i put the rolls of dough into the oils each ball turned black about 15 seconds in. what in the world did i do?
Hi Sara,
Your oil was too hot. Did you check the temperature with a thermometer before frying the doughnuts?
Olya, Thank you so much for this recipe. Another smashing success! It came together in about 10 minutes. This was my first time frying, so I was a little nervous, but everything worked out really well and my little one had 3 small plates with the hot cocoa. Thank you again, I really appreciate you taking the time to share with us your creations and findings.
That's so wonderful for me to hear, Tanya! Thanks so much for taking the time to let me know. I just love simple and quick recipes like this one.
I'm planning on making these for a birthday party. Is it ok to prep the dough the day before and then fry them the next day?
I'm not sure. I've never made this dough ahead of time. It only takes 10-15 minutes to make the dough, though.
Yes, it will be fine 🙂
Do you reuse the oil? I can't wait to try these I had them pinned since you posted but finally going to get to it and make it in the morning. I'm sure they will be awesome, my cousin already made them and told me how good they are:)
Yes, Mariya. Strain the oil after you've let it cool through a coffee filter and store it until you make donuts again. I wouldn't use it for french fries or chicken, etc, since they will have a slight taste of the donuts.
Hey Olga!
So I decided to try out this recipe today, but for some reason the dough was just too runny. I poured a cup of water, 1 stick of butter, 3 tbsp sugar and 1/4 salt, melted it and added 1 cup of flour. But I noticed the dough was not the same consistency as on your picture, so I added about 1/4 cup more flour. Then I figured I shouldn't add any more, otherwise they won't be fluffy. So then I beat it with the paddle attachment to make it cool, added the eggs one by one and on the third egg, the dough was just very runny. I decided to stop adding eggs at that point... and ended up making funnel cakes out of it, since it just wouldn't hold any kind of shape.
Do you know what might've went wrong? It did taste delicious though, even as a funnel cake 🙂
I don't know what the issue could be, since I wasn't there to see it. Your eggs might be on the larger side. I use regular large eggs, not extra large. Usually, with this type of dough, that would be the problem.
I had the same issue and would recommend 1 next time. My eggs were large eggs, too. (Not xl.) I dripped the batter in since I was already committed and did not want to make more flour mixture. It was runny like pancake batter but semi edible. Now I know...
un.be.lieve.able... These are SO good and easy to make that I am almost sad that I found this recipe!! Now I will want to make them every day, which is NOT a good idea... I usually don't like donuts but today, the hubby wanted some and I was like, "Hey! Olga has a recipe online for donuts! Wanna try those?" He's like, "sure!" And so... We made them... His conclusion was to never again buy donuts from Price Chopper... I ate one, then another, then another and then decided I better leave to another room before I eat them all!! They are sooooooo good!!!!
How awesome, Natasha! I'm glad you share my love for these delicious little morsels!
They are so easy to make too!
Hi Olga! Beautiful presentation and wonderful job with the photography. This recipe looks amazing! Cant wait to try it soon. I have a question, though... What brand is your dutch oven? I'm looking to purchase one soon, and I was wondering what brand you'd recommend. Thank you!
Thanks for the kind words, Nadia.
For my recommendations of cooking tools, look under the Shop tab at the top of my website. I have the dutch oven there. I use mine for so many different things.
Actually, never mind I already answered my own question lol: I made them today and I see that the dough is way too sticky am loose to roll it by hand, so great idea with the ziplock bag, Olga!! This recipe is definitely a keeper, totally love these "melt in your mouth" little donuts! 🙂 thanks once again for a great recipe 😉
Thanks for taking the time to let me know that you enjoyed the doughnuts! We LOVE them:). And yes, the dough is too sticky to roll out with your hands.
These look soooo yummy!! ...Could I roll them into little balls with my hands, or would it mess something up??
Hi Olga, would using olive oil mess them up? That's what I used and they burned really fast.
Definitely!
Olive oil has a low smoke point, which means that it starts to smoke at a low temperature. It should never be used when cooking at high temperatures, especially frying. I listed oils that have a high smoke point in the recipe. These oils work well for frying. I'm sorry your doughnuts didn't work out.
Enjoy love birds! No more midnight cooking soon, just feedings and snuggles... you'll love it! The crying will be welcome by you two as well because you know that babies cry only when they need something. Yahweh bless you and your babies!
wow! yummy, is all I can say! I have my 3 little girls helping me at this moment by making them, it is such an easy recipe! It was easy to make, I am sure they will turn out delicious. I don't have to put any baking soda/power?
Nope, no baking powder or baking soda needed. With such great helpers they will taste even better! Enjoy.
Can I add lemon zest to this recipe?
Absolutely! Lemon zest would be a delicious addition to the zeppole. It’ll add a nice, fresh citrusy flavor that pairs really well with the sweetness. Just add it right in to the dough. I think it’ll take these to the next level! Enjoy! 😊
These were absolutely heavenly!!!! We sure did eat them up pretty quick at Andreys and Milanas place:))))
We sure did! It was fun, Vitaliya:).