Easy Zeppole (Italian Donuts) Recipe

What Are Zeppole?

Zeppole are traditional small Italian donuts. They are light, soft and airy on the inside and crispy on the outside. These fried Italian doughnuts are made with a choux pastry dough. They are typically enjoyed during St. Joseph’s Day in Italy.

They are very similar to donut holes or even to cream puffs dough. They are usually dusted with powdered sugar or filled with delicious cream. Zeppole are usually served and found at Italian carnivals. They are definitely a staple in Italian dessert culture.

Key Ingredients & Substitutions for Zeppole

Flour: All-purpose flour creates the base of the dough. I recommend sifting the flour before using, to avoid any unwanted lumps in the dough.

Eggs: These give the dough structure and rich taste. Choose fresh eggs for the best results.

Butter: Provides a rich flavor to the dough, and it makes the inside very moist. I like to use lightly salted butter or unsalted.

Milk and Water: These help form the dough and create a soft and airy texture.

Salt: Enhances the flavor of the Zeppole. If you are using salted butter, i recommend tasting the dough before adding the salt – we don’t want our Zeppole to be very salty!

Sugar: Adds sweetness to the dough and helps the pastries brown when they are frying.

Powdered Sugar: For dusting the finished Zeppole. You can also serve them with cinnamon sugar or a drizzle of honey.

Tools You’ll Need

• Dutch Oven or Deep Fryer: For frying the Zeppole to golden perfection.
• Thermometer: To ensure the oil stays at the correct temperature.
• Piping Bag with a Star Tip: For shaping the dough into traditional Zeppole rounds.
• Slotted Spoon: For safely removing the Zeppole from the hot oil.
• Cooling Rack: To allow the Zeppole to cool slightly and drain excess oil.

Step-by-Step Instructions for Zeppole

Prepare the dough: In a medium saucepan add water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and it starts to simmer.

Add the flour all at once and stir it with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Cook for 1-2 minutes to remove extra moisture.

Add the eggs: Remove from the saucepan from the heat and let the dough cool for a few minutes. Transfer it to a mixing bowl and beat in the eggs one at a time. I like to use a wooden spoon or electric mixer.

Make sure the egg is fully mixed in before adding the next. The dough should become smooth and glossy.

Pipe the zeppole: Fill a piping bag fitted with a star tip with the dough. Heat oil in a Dutch oven or deep fryer to 350°F (175°C). Pipe the dough directly into the hot oil in circular shapes or small rounds, depending on your style preference.

You can also use a spoon and scoop the dough this way, but it might take some more time, than using a pipe bag.

Fry the zeppole: Fry in batches, making sure not to overcrowd the pot. Cook for 4-5 minutes, turning occasionally, until the zeppole are golden brown and cooked through. Use a slotted spoon to transfer them to a cooling rack or paper towels to drain excess oil.

Serve: While still warm, dust the zeppole generously with powdered sugar. For an extra indulgent touch, serve with whipped cream, chocolate sauce, or fruit jam on the side. Enjoy them fresh for the best flavor and texture!

Expert Tips for Perfect Zeppole

• Monitor the oil temperature: Keep the oil steady at 350°F (175°C) for even cooking. If the oil gets too hot, the Zeppole will brown too quickly and stay doughy inside—nobody wants that!
• Don’t overcrowd the fryer: Fry in small batches to maintain the oil temperature. Overcrowding lowers the heat and can result in unevenly cooked Zeppole.
• Make them ahead: While Zeppole are best served fresh, you can prepare the dough in advance and refrigerate it for a few hours before frying. This makes it easier to whip up a fresh batch when you’re ready to serve.

Serving Suggestions

Zeppole are best enjoyed warm, dusted with powdered sugar, or filled with cream for an. For my chocolate lovers, you can fill the inside with melted chocolate, or top the zeppole wich chocolate ganache.

Pair them with other Italian desserts like Biscotti, Tiramisu, or Affogato. For a festive celebration, serve them alongside a rich Italian espresso or Italian hot chocolate.

Make-Ahead and Storage

Zeppole are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat them in the oven to restore their crispness. Avoid refrigerating as they can become soggy.

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