Authentic Zeppole Italian Doughnuts Recipes

GRANDMA'S ZEPPOLE ITALIAN DOUGHNUTS

Steps:

• Add 2-inch oil to a large pot and heat to 375˚F (190˚C).
• In a medium saucepan on medium-low heat, add water, butter, sugar and salt. Cook until butter melts completely.
• Lower the heat and add flour. Use the wooden spoon to mix vigorously until well combined.
• Transfer the dough into a large mixing bowl. Let it cool off slightly, about 3-5 minutes, then add eggs, one at a time. Mix the eggs with the dough using a hand-mixer or wooden spoon. (Make sure your dough is not too hot, otherwise the eggs will scramble when added to the dough.)
• Check the temperature of the oil, if it's ready, it's time to fry the donuts. Use a small spoon to spoon out the batter, and then use another spoon or spatula to scrape the batter into the oil. Make sure to lower the spoon into the oil very gently so that you won't splash the oil onto yourself.
• Cook in batches and fry 10-12 donuts at a time. Fry for 4-5 minutes for each batch until they turn golden brown. You'll need to turn them over from time to time to make sure all sides get cooked properly.
• Remove cooked zeppole from the oil using a slotted spoon and place them on a paper towel lined plate.
• Dust with powdered sugar and serve warm.

ZEPPOLE

Steps:

• Gather the ingredients.
• Place water, butter, and salt in a small saucepan over high heat. Bring to a boil, stirring constantly.
• When the butter has melted, whisk in the flour and continue to stir, with a whisk or wooden spoon, until batter is smooth and does not stick to the sides of the pot.
• Remove from heat and transfer the dough to a bowl to cool to room temperature.
• Once it has cooled, add the eggs, one at a time, mixing well after each addition. Refrigerate the dough while you prepare the pastry cream filling (20 to 30 minutes).
• Gather the ingredients.
• In a small bowl, beat the egg yolks with the sugar until combined.
• Add the flour to the egg mixture, whisking well until combined.
• Place milk and lemon zest in a medium, heavy-bottomed saucepan and bring to a boil over medium-high heat. When the milk begins to boil, remove it from the heat and slowly add the egg mixture, constantly whisking, until the mixture is smooth.
• Return to medium heat and continue whisking until the cream thickens.
• Transfer the cream to a bowl, cover the surface with a piece of parchment paper, and let cool. Meanwhile, make the zeppole.
• Gather the ingredients.
• Prepare 8 (3-inch) squares of parchment paper or aluminum foil. Transfer the dough to a pastry bag with a star-shaped tip. Pipe a ring of dough onto each square of paper or foil, about 2 inches in diameter, to form a doughnut shape.
• Heat several inches of frying oil in a large pot with high sides to 320 F (160 C). Drop the zeppole (still on the paper or foil) in the oil one or two at a time to avoid crowding. The paper or foil will detach itself after a few seconds and you can remove it from the oil with tongs or a slotted spoon.
• When puffy and golden brown, remove each zeppole with a slotted spoon and drain on a paper towel-lined platter or tray.
• When cool enough to handle, fill another pastry bag with pastry cream and attach a star-shaped tip. Slice the zeppole in half and fill with a ring of pastry cream. Place the top half on the cream and then fill the center hole with a little more pastry cream.
• Place an amarena cherry on top of the cream in the center of each doughnut, then dust all of them lightly with powdered sugar. Serve hot.

ZEPPOLE - ITALIAN DOUGHNUTS

Steps:

• In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts.
• Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two.
• Place the dough in the bowl of a standing mixer. Mix with a paddle attachment, until you don't see any more steam rising up from the bowl.
• Add the eggs, one at a time, until they are fully incorporated. You can also use a hand held mixer, or even mix up the dough by hand.
• Meanwhile, pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit.
• Transfer the dough to a large ziptop bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. Be careful not to splash yourself. You can also use 2 small spoons to drop bits of dough into the oil, or use a small portion scoop.
• Keep the temperature above 350 at all times, preferably 360-375 degrees.
• Fry the zeppole about 5 minutes, turning over the ones that don't turn themselves over.
• Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you're done frying all the zeppole, dust them with powdered sugar.

ZEPPOLE

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
• Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

ZEPPOLE ITALIAN DONUTS / DOUGHNUTS

Steps:

• In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
• Add eggs and vanilla; beat until combined. Add flour, granualted sugar, baking powder, and salt & beat on low speed until just combined.
• Let batter stand 30 minutes. Drop batter by well-rounded teaspoons, four or five at a time, into deep hot fat (365 degree F).
• and cook 2 1/2 to 3 minutes or until golden brown turning once.
• Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
• Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
• Makes 3 dozen.