Italian donuts (Zeppole)
6 servings
120 minutes
Zeppole are famous Italian donuts, a delightful mix of airy dough and a golden crust. Their history dates back to the Feast of St. Joseph when they are traditionally served in Italy. This dessert has a tender, slightly sweet flavor that pairs wonderfully with powdered sugar. The crispy shell hides a soft and porous interior, making each bite delightful. Zeppole are best served immediately after cooking when they are still warm and fragrant. These donuts are often served with cream or jam, but the classic version with powdered sugar remains an unchanged favorite. They will adorn any festive table, bringing an atmosphere of warmth and coziness.
1
Dissolve yeast and sugar in water.
- Sugar: 1 tablespoon
- Dry yeast: 1 teaspoon
- Water: 1 glass
2
Knead the dough by mixing flour, salt, and yeast water. Let the dough rise for 1–1.5 hours.
- Wheat flour: 2 glasss
- Salt: 1 teaspoon
- Dry yeast: 1 teaspoon
- Water: 1 glass
3
In a deep pot, heat the oil (about 6 cm layer) almost to boiling (or you can use a deep fryer).
- Vegetable oil: to taste
4
Take pieces of dough and throw them into the oil. They will take on nice different shapes. Fry for about 2 minutes (until golden brown).
- Wheat flour: 2 glasss
5
Shake the donuts with powdered sugar in a paper bag or any container. It's best to serve immediately.
- Powdered sugar: to taste