Zeppole (Italian Doughnuts)

Ingredients:

1 1/4 cups warm whole milk, 112° to 115°

2 tablespoons granulated sugar

1 teaspoon active yeast

2 ¼ cups 00 flour

½ teaspoon coarse sea salt

zest of ½ lemon, optional

2 large whisked eggs

neutral oil for frying

powdered sugar for garnish

Instructions:

In a medium-sized bowl, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined. Set it aside for 5 to 7 minutes or until a raft has formed.

In a separate large bowl, mix together the flour, salt, remaining 1 tablespoon of sugar, and lemon zest.

Form a well in the dry ingredients and add in the 2 whisked eggs.

Mix in the eggs as much as possible.

Add the milk and yeast mixture and combine until the ingredients are mixed.

Cover with plastic and keep in a warm dark place to proof for about 2 hours or until doubled in size.

Add the oil to a pot and heat until it reaches 350°.

Using two spoons, scoop out about 1 to 2 tablespoons of the batter and drop it into the oil.

Cook it for about 45 seconds per side or until browned. You must flip them over when frying so that both sides become brown.

Remove from the fryer and place on a rack to drain off any excess oil.

Immediately sprinkle on cinnamon, sugar, or powdered sugar. Serve warm.

Notes:

Make-Ahead: These are meant to be eaten as soon as they’re done cooking. You can keep them warm before adding sugar on a rack in the oven at low temperatures (<200°) for 15 minutes before serving.

How to Store: Zeppoles, like beignets, don’t keep all that well, but if you must, keep them covered for up to 2 days in the refrigerator. You can, however, keep the dough for 2 days in the refrigerator before frying them. I do not recommend freezing them.

How to Reheat: The easiest way to warm up zeppoles would be in the microwave for 20 to 30 seconds, but that may leave them with a weird texture. I suggest putting them on a pan covered in foil and baking them at 350° degrees for 6-8 minutes or until warm. Re-sprinkle them with powdered sugar.

Nutrition Information:

Frequently Asked Questions:

What is 00 flour, and can I substitute it?

00 flour is a finely ground Italian flour.

You can substitute it with all-purpose flour, but the texture may vary slightly.

Do I have to use whole milk?

Whole milk provides richness, but you can use other types of milk with varying fat content for a lighter result.

Can I skip the lemon zest?

Yes, the lemon zest adds a subtle citrus flavor, but it’s optional if you prefer a plain taste.

How long should I let the yeast mixture sit before using it?

Let it sit for 5 to 7 minutes or until a raft forms, indicating that the yeast is activated.

Can I proof the dough for longer than 2 hours?

You can, but keep an eye on the dough.

It should double in size, and over-proofing may affect the texture.

What’s the ideal oil temperature for frying?

Heat the oil to 350°F (175°C) for optimal frying results.

How do I know when the Zeppole are done frying?

Fry for about 45 seconds per side or until they are golden brown.

Flip them to ensure even browning.

Can I bake these instead of frying?

Frying is traditional, but you can try baking.

Adjust the temperature and time accordingly.

What can I sprinkle on the Zeppole?

Sprinkle cinnamon, sugar, or powdered sugar immediately after frying for a classic finish.

How should I store leftover Zeppole?

Store in an airtight container at room temperature.

Reheat briefly in the oven for a fresh taste.