Zeppole (Italian Doughnuts) - Easy Recipes for Family Time - Seeded At The Table (2024)

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Zeppole (Italian Doughnuts) - Easy Recipes for Family Time - Seeded At The Table (1)

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 (Italian Doughnuts) - Easy Recipes for Family Time - Seeded At The Table (2)I 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 ½-inch pieces, at room temperature
¼ cup water
¼ cup sugar (plus more for topping)
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable oil, for frying

For Chocolate Sauce
¾ 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 ½ 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
Zeppole (Italian Doughnuts) - Easy Recipes for Family Time - Seeded At The Table (3)**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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Zeppole (Italian Doughnuts) - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

What are zeppoles made of? ›

They're made from a yeast dough that is deep-fried and dusted with powdered sugar. Meanwhile, a Zeppole is an Italian pastry that is made from choux pastry dough, deep-fried, and often stuffed with a sweet filling and dusted with powdered sugar.

What does zeppole mean in Italian? ›

Zeppole (zeppola in the singular) is a traditional doughnut-like fritter that, rather than stuffed, is twisted into a coil and topped with yumminess.

What are Italian donuts called at Olive Garden? ›

At the restaurant, you get a plate of warm Zeppolis with your choice of raspberry sauce or chocolate sauce. But why choose? My Olive Garden Zeppolis recipe here makes 2 dozen pillowy pastries, which you can serve with both raspberry and chocolate dipping sauces, or with any sweet sauce you like.

Is zeppole made from pizza dough? ›

Pizza dough fried and sprinkled with sugar while warm make these Zeppole the perfect snack. When I was growing up, periodically my Sicilian mother would make Zeppole. Imagine golden fried pizza dough that puffs up when it hits the hot oil and is abundantly sprinkled with sugar once it's out of the frying pan.

What are the flavors of zeppole? ›

Zeppole is an Italian cream filled pastry, similar to a cream puff. The cream fillings most often used are chocolate, vanilla, or ricotta. The pastries are usually topped with a candied cherry, and you must not forget the dusting of powdered sugar to finish it off!

What are the different types of zeppoles? ›

Some zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey. Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day.

Why do Italians eat zeppole? ›

Joseph for rain. In return for his help, they promised to honor him with a feast. This feast continues today, with many Italians honoring St. Joseph's Day with a celebration filled with food and goodies, like zeppole.

What is another name for a zeppole? ›

zeppole. Sometimes fried, sometimes baked, these traditional doughnuts also come in different shapes and flavours depending on the region. They can even sometimes have a different name, such as bignè, sfinge or crispelli.

What are some fun facts about zeppole? ›

History. Zeppole are typical of Italian cuisine, especially that of Rome and Naples. Zeppole originated in Ancient Rome when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today, was created in the eighteenth century.

Are beignets the same as Zeppole? ›

The main difference between a beignet and a zeppole is the dough as well as the shape. Zeppoles are looser than beignets, and the dough tends to be stickier. They're also made by drop spooning them into oil, whereas beignets have a very distinct square or rectangle shape.

What are honeymooners donuts? ›

Our honeymooners are made from our donut dough and topped with a generous spoonful of our fruity pie fillings and surrounded by vanilla icing. CHERRY. APPLE. LEMON.

What is Lotus donut? ›

Not just any ol' donut! These donuts are soft and fluffy, some with a lotus biscoff white chocolate and some dipped in pure Lotus Biscoff. Topped with sprinkles Lotus biscuits and goldleaf. These donuts are decadent and beautiful and trending, perfect for dessert tables.

What region of Italy are zeppole from? ›

What is the difference between zeppole and Sfinge? ›

Be sure to indulge in plenty of zeppole (custard piped into a deep-fried pastry) and sfingi (filled with cannoli cream). Be a pro when ordering the dessert: “Sfingi” is pronounced “su-feen-gee.” These two foods are fine ways to help complete a meal.

Where was zeppole invented? ›

The pastry originates in Naples where there has been a long history of frying foods. Even pizza is fried in this city. Back in the 18th century, the term zeppole referred to inexpensive fritters made from yeasted dough, but not necessarily the sweet balls eaten today.

How would you describe zeppole? ›

Zeppole are deep-fried sweet dough that are traditionally filled with custard, ricotta, or chocolate, and topped with powdered sugar, more custard, and a cherry. There are many different variations and flavours of zeppole made today.

What's the difference between a beignet and a Zeppoli? ›

The main difference between a beignet and a zeppole is the dough as well as the shape. Zeppoles are looser than beignets, and the dough tends to be stickier. They're also made by drop spooning them into oil, whereas beignets have a very distinct square or rectangle shape.

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