Description
Classic Italian Zeppole are light, fluffy fried dough balls coated in powdered or cinnamon sugar, perfect for a sweet treat any time of year. This recipe uses a yeast-leavened dough that rises to create airy, golden delights fried until crisp and dusted in sugar for a satisfying finish.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon dry active yeast
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup warm milk
- 1 cup warm water
For Frying and Coating
- Oil for frying (vegetable oil recommended)
- Powdered sugar (for coating)
- Cinnamon sugar (for coating)
Instructions
- Mix the dough: In a large bowl, combine 2 cups all-purpose flour, 3 tablespoons granulated sugar, ½ teaspoon salt, and ½ teaspoon dry active yeast. Add 1 cup warm water, ½ cup warm milk, and ½ teaspoon vanilla extract. Whisk the mixture until it forms a smooth batter.
- Let the dough rise: Cover the bowl with plastic wrap and set it aside in a warm place for 1½ hours, or until the dough has doubled in size and is bubbly.
- Heat the oil: Prepare a large, deep pan or deep fryer with about 2 inches of vegetable oil. Heat the oil over high heat until it reaches 375°F (190°C). Use a candy or oil thermometer to maintain this temperature between 375°F and 380°F throughout frying.
- Fry the zeppole: Lightly spray a medium cookie scoop with pan spray to prevent sticking. Scoop balls of dough into the hot oil carefully, avoiding overcrowding, which can lower the oil temperature and affect cooking. Fry the zeppole for about 4 minutes, turning frequently with a metal spider or slotted spoon to ensure even golden browning on all sides.
- Drain excess oil: Once golden and cooked through, remove the zeppole from the oil with a spider or slotted spoon. Transfer them to a paper towel-lined baking sheet to drain any excess oil.
- Coat in sugar: Place the hot zeppole into a paper bag with a generous amount of powdered sugar or cinnamon sugar. Close the bag and shake well until the zeppole are fully coated in sugar. Serve immediately while warm and enjoy!
Notes
- Keep the oil temperature steady between 375°F and 380°F for optimal frying results and to prevent greasiness.
- Use a candy thermometer or oil thermometer for precise temperature control.
- Do not overcrowd the frying pan to maintain the correct oil temperature.
- Serve zeppole warm for the best taste and texture.
- Variations: For a richer flavor, try dusting with powdered sugar mixed with a pinch of nutmeg or dipping in honey after frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Zeppole, Italian dessert, fried dough, sweet treats, carnival food, powdered sugar, cinnamon sugar, yeast dough
