Light, fluffy balls of sugary, doughy deliciousness, Italian Zeppole are bite-sized donuts that are a perfectly naughty treat for any time of the day.
They aren’t hard to make, and unlike other dough recipes require no time to rise. There are a few tricks to getting them right, however with a little practice you will be whipping them up in no time!
If you want to make a larger batch of these donuts simply double the ingredients.
We love eating these donuts while they are still warm, served with thick Greek yoghurt, fresh raspberries and a pot of strong coffee – what a decadent way to start the day!
Ingredients (makes 8-10 donuts)
1/2 a cup of water
2 tablespoons of sugar
1/4 of a teaspoon of salt
1/4 of a cup of butter
1/2 a cup of plain flour
Vegetable or canola oil for frying
Sugar, for dusting the donuts
In a medium sized saucepan heat butter, water, sugar and salt until the butter is fully melted and all of the ingredients are combined. Add flour and stir continuously until a ball of dough forms, about 2-3 minutes. Remove from heat and add dough to a mixing bowl. Allow to cool.
In a heavy based saucepan add oil for frying, making sure it covers at least the first 2-3 inches of the bottom of the saucepan. Heat oil until it is at a temperature of 190C (375F), we use a food thermometer to test the oil to make sure it is hot enough.
Add eggs to the cooked dough mix and stir thoroughly, it will initially appear that the dough is too wet but keep mixing until the eggs are fully mixed through.
Using two tablespoons, spoon a scoop of dough carefully in to the hot oil. Repeat this step until you have 4-5 donuts cooking in the oil. Cook for about 5 minutes until the donuts are crisp and golden, turning them over halfway through cooking.
Remove from oil and lay on a sheet of kitchen towel. Repeat for the second batch of donuts. Once all of the donuts are cooked and most of the oil has been absorbed by the kitchen towel, roll the donuts in a tray of sugar until they are coated. Serve and enjoy!