Description
Crispy, golden Italian doughnuts that are soft on the inside and lightly dusted with powdered sugar. These festive treats are quick to make and perfect for holidays or family gatherings.
Ingredients
1 cup water
4 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
- In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil.
- Reduce heat to low and stir in the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides, about 2 minutes.
- Remove the pan from heat and let the dough cool for 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Stir in the vanilla extract and optional lemon zest.
- Heat 2–3 inches of vegetable oil in a deep pot or skillet to 375°F (190°C).
- Drop tablespoonfuls of dough into the hot oil, frying a few at a time. Fry until puffed and golden brown, about 4–5 minutes per batch, turning occasionally.
- Transfer the zeppole to a paper towel-lined plate to drain.
- Dust generously with powdered sugar while still warm and serve immediately.
Notes
Optional: Swap lemon zest with orange zest for a different flavor.
Fill with pastry cream or Nutella after frying for a richer treat.
Add cinnamon or nutmeg for a cozy twist.
Bake at 400°F for a lighter version, though texture will differ.
Best enjoyed fresh; store in an airtight container for up to 1 day.
Reheat in a 300°F oven for 5–7 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 zeppola
- Calories: 110
- Sugar: 4g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
