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Doughnuts (Italian Zeppole)

italian-zeppoleZeppole are an Italian pastry similar to Bomboloni and are basically fried donut balls made out of cream puff dough (choux pastry). They are very popular during St. Josephs Day in Italy which is also Father's Day. These fried pastries are traditionally served at Italian carnivals or festivals in simple paper bags, dusted with confectioners' sugar.

½ cup water
½ cup whole milk
8 Tbsp. butter
1 tsp. granulated sugar
¼ tsp. sea salt
1 cup all-purpose flour, unbleached
4 large eggs, room temperature
oil, for frying, such as peanut oil or vegetable oil

In a medium saucepan, combine water, milk, butter, granulated sugar and salt. Bring to a boil over medium heat, stirring frequently.

Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1½-2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.

Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.

Transfer dough to a piping bag with a ½" opening, or use a large zip bag and cut a ½" opening at the tip.

Heat oil to 375°F (190°C/170°C fan, Gas Mark 5) in a Dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1" lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.

Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then you can cover Zeppole in a variety of coatings. Our favourites are:

  • Confectioners' Sugar: Dust confectioners' sugar over the top of fried donuts.
  • Granulated Sugar: Fill a bowl with sugar and roll the hot Zeppole to coat.
  • Cinnamon Sugar: Combine a  ½ cup sugar with 1 tsp. ground cinnamon in a bowl to roll the warm Zeppole.
  • Pastry Cream: You can cut the zeppole in half and pipe Pastry Cream inside.
  • Whipped Cream: Pipe homemade whipped cream between two halves of a Zeppole donut.
  • Chocolate Sauce: Try dipping in a Chocolate Ganache.
  • Caramel Sauce: A homemade Caramel Sauce for drizzling or dipping.

Makes 65-75 zeppole, or 8 servings.