Zeppole Recipe Italian Donuts

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 RECIPE (EASY ITALIAN DONUTS)

Steps:

• In a large 3-quart 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 1 1/2 to 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 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
• Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch 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 dust with powdered sugar to serve.

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 RECIPE- ITALIAN DONUTS

Steps:

• In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
• Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
• Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
• In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
• Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
• Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
• Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!

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.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)

Steps:

• 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 and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
• For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
• 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 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
• Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.

PUMPKIN ZEPPOLE

Steps:

• Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

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.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)

Steps:

• For the doughnuts: In a medium saucepan, combine the butter, 1/2 cup water, the granulated 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 wooden 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 mixer fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, one at a time, mixing until fully incorporated. Beat the mixture for 4 to 5 minutes, until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
• For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the confectioners' sugar until smooth. If the glaze is too thick, stir in water, 1/4 teaspoon at a time.
• In a large, heavy-bottomed saucepan, pour 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°F. (If you don't have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)
• Using a small ice cream scoop or two small spoons, carefully drop about 1 tablespoon of the dough at a time into the oil. Cook for 3 to 3 1/2 minutes, turning occasionally, until the doughnuts are golden and puffed. Drain on paper towels. When the doughnuts are cool enough to handle, dip the top halves into the glaze.
• Using a hand grater, grate the chocolate over serving plates. Place 3 to 4 doughnuts on each plate and garnish with raspberries. Serve immediately.

ZEPPOLE (FRIED ITALIAN DOUGHNUTS)

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
• Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
• Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
• Transfer the flour mixture to a medium bowl.
• Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
• If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
• Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
• Toss with cinnamon-sugar. Arrange on a platter and serve immediately.