Zeppole Recipe – Step By Step Guide

Zeppole Recipe – Step By Step Guide :- In addition to having a core that is light and airy, Zeppole donuts are rolled in powdered sugar before being baked. These Italian donut holes are easy to make and are always gobbled in a short period of time. They are a popular tourist attraction.


Zeppole Recipe – Step By Step Guide

The Zeppole are a type of Italian pastry that is comparable to Bomboloni. They are essentially fried donut balls that are constructed out of Cream Puff dough. During the celebration of St. Joseph’s Day in Italy, which is also known as Father’s Day in Italy, they are extremely well-liked. Paper bags that have been sprinkled with powdered sugar are the typical packaging for these fried pastries, which are traditionally served at Italian carnivals and festivals.


Zeppole Recipe – Step By Step Guide
Zeppole Recipe – Step By Step Guide



Servings: 8 people (makes 65-75 zeppole)
  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp. unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggsroom temperature
  • oil for fryingsuch as peanut oil or vegetable oil
  • 1/4 cup confectioners sugarto dust


Also See :- Lemon Butter Pasta Sauce Recipe- Step by step guide


  • Combine the water, milk, butter, granulated sugar, and salt in a big pot that has a capacity of three quarts. In a saucepan set over medium heat, bring to a boil while stirring frequently.
  • Take the pan off the heat and use a wooden spoon to rapidly incorporate one cup of flour into the mixture. When everything is combined, put the saucepan back on the stove over medium heat and stir it regularly for another one and a half to two minutes. This will help the flour become partially cooked and release any excess moisture. This will result in the dough having a smooth appearance, and a thin coating will form on the bottom of the pan.


  • After transferring the dough to a large mixing bowl, use an electric mixer to beat the combination for one minute at a medium speed. This will allow the mixture to become slightly cooler. To the mixture, add four eggs, one at a time, and wait for the eggs to completely combine into the mixture before adding the next egg. As soon as all of the eggs have been combined, continue beating the dough for one more minute until it is completely smooth and forms a thick ribbon when you draw up on the whisk.
  • You can either use a large zip bag and cut a half-inch opening at the tip of the bag, or you can transfer the dough to a piping bag that has a half-inch opening.


  • Cook the oil in a deep fryer or a Dutch oven equipped with a thermometer until it reaches 375 degrees Fahrenheit. After the oil has reached the desired temperature, pipe lengths of one inch into the oil, making sure to quickly cut the dough as you add it to the oil. In order to prevent oil splashes, bring the pipe closer to the surface of the oil.
  • Fry them for a total of four to five minutes, flipping them over midway through if they do not turn on their own. After that, transfer them to a plate lined with paper towels to soak up any excess oil, and then dust them with powdered sugar before serving.



  • Amount per Serving
  • Calories        274% Daily Value*
  • Fat    21g 32%
  • Saturated Fat    9g56%
  • Trans Fat          1g
  • Cholesterol   113mg38%
  • Sodium         113mg5%
  • Potassium    71mg2%
  • Carbohydrates   17g6%
  • Fiber            1g4%
  • Sugar            5g6%
  • Protein           5g0%
  • Vitamin A    493IU10%
  • Calcium    36mg4%
  • Iron    1mg6%


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