Description
Delicious Italian-style zeppole, crispy on the outside and soft on the inside, fried to golden perfection and dusted with sweet confectioners’ sugar. Perfect as a festive dessert or a delightful treat anytime.
Ingredients
Scale
Dough Ingredients
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
For Frying
- Oil for frying (peanut oil or vegetable oil recommended)
For Serving
- ¼ cup confectioners’ sugar, for dusting
Instructions
- Prepare the Dough Base: In a large saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat while stirring frequently to ensure the butter melts evenly and the mixture does not burn.
- Add Flour and Cook Dough: Remove the saucepan from heat and immediately stir in the flour all at once with a wooden spoon until a smooth dough ball forms. Return the pan to medium heat and cook the dough, stirring constantly for 1 ½ to 2 minutes, until it forms a thin film on the bottom of the pan, indicating moisture is being cooked off.
- Cool Dough and Incorporate Eggs: Transfer the dough to a mixing bowl and beat it with an electric mixer for about 1 minute to slightly cool it down. Add the eggs one at a time, beating well after each addition to fully incorporate them. Continue beating for another minute until the dough looks smooth and ribbons when lifted.
- Prepare for Frying: Transfer the smooth dough into a piping bag fitted with a ½-inch opening, or alternatively use a large zip-top bag with a corner cut off to pipe the dough.
- Heat Oil: Heat oil in a Dutch oven or deep fryer to 375°F (190°C), ensuring the oil is hot enough for frying the dough to achieve a crispy texture.
- Fry Zeppole: Pipe 1-inch lengths of dough directly into the hot oil, cutting them with a knife or scissors. Fry for 4-5 minutes, turning the zeppole as needed to ensure they become evenly golden brown on all sides.
- Drain and Serve: Using a slotted spoon, transfer the fried zeppole to a paper towel-lined plate to absorb excess oil. Finally, dust generously with confectioners’ sugar and serve immediately for the best taste and texture.
Notes
- Use room temperature eggs to ensure smooth incorporation into the hot dough.
- Maintain oil temperature at 375°F for optimal frying results; too low causes greasy zeppole, too high can burn the exterior.
- Peanut oil or vegetable oil is recommended for frying because of their high smoke points.
- Dust the zeppole with confectioners’ sugar just before serving to keep them crisp and sweet.
- Store leftover zeppole in an airtight container and reheat briefly in a hot oven to refresh crispiness.
