Zeppole (Italian Doughnuts)

Zeppole are a beloved Italian treat that capture the joy of simple ingredients transformed into something magical.

Light, airy, and delicately crisp on the outside, these soft doughnuts are traditionally enjoyed warm, dusted generously with sugar, and often shared during celebrations or cozy family moments.

Rooted in Italian street food culture, zeppole bring a sense of nostalgia and comfort—proof that sometimes the most humble recipes create the most memorable bites.

Why People Will Love This Zeppole Recipe:

Light, airy texture that feels irresistible
The yeast-raised dough creates zeppole that are fluffy and tender inside with a delicate crisp exterior, making each bite melt in your mouth.

Authentic Italian bakery flavor at home
Using simple, traditional ingredients like warm milk, yeast, and 00 flour delivers the taste and aroma of classic Italian pastries without needing a bakery visit.

Perfect balance of sweetness
The dough itself is lightly sweet, allowing the powdered sugar or cinnamon topping to shine without feeling heavy or overpowering.

Freshly fried and served warm
Zeppole are at their best right after frying, offering a comforting warmth and fragrance that instantly feels special and celebratory.

Customizable toppings
Whether dusted with powdered sugar, cinnamon sugar, or served with chocolate or honey on the side, they adapt easily to personal taste.

Simple ingredients, impressive result
Despite the short ingredient list, the final result feels indulgent and bakery-worthy, making it rewarding for home cooks.

Perfect for sharing
Small, bite-sized, and inviting, zeppole are ideal for gatherings, holidays, or casual desserts where everyone can grab one (or three).

Nostalgic and comforting
For many, zeppole evoke memories of festivals, family kitchens, and special occasions, making them emotionally satisfying as well as delicious.

Visually appealing
The golden, puffed shape dusted in white sugar looks charming and festive, even without elaborate decoration.

A joyful cooking experience
Watching the dough puff and turn golden in the oil is satisfying, making the process itself almost as enjoyable as eating the finished zeppole.

Key Ingredients:

Warm whole milk – Activates the yeast and enriches the dough, giving zeppole their tender crumb and subtle dairy sweetness.

Active yeast – The heart of the recipe, responsible for the airy, pillowy interior that sets zeppole apart from cake-style doughnuts.

Granulated sugar – Lightly sweetens the dough and feeds the yeast, helping create a gentle rise and balanced flavor.

00 flour – A finely milled Italian flour that produces an exceptionally soft, delicate texture, making the dough light and smooth.

Eggs – Add structure and richness, contributing to a golden exterior while keeping the inside soft and custardy.

Coarse sea salt – Enhances flavor and balances sweetness, preventing the dough from tasting flat.

Lemon zest (optional) – Brings brightness and a subtle citrus aroma that lifts the richness of the fried dough.

Neutral frying oil – Allows the zeppole to fry evenly and crisp without interfering with their delicate flavor.

Powdered sugar (or cinnamon sugar) – The finishing touch that adds sweetness, contrast, and that classic, festive look people instantly recognize.

Expert Tips:

Mind the milk temperature
Keep the milk between 112–115°F (44–46°C). Too hot can kill the yeast, and too cool will slow fermentation, resulting in dense zeppole.

Look for proper yeast activation
After mixing the milk, yeast, and sugar, a foamy “raft” should form within 5–7 minutes. If it doesn’t, the yeast may be inactive and should be replaced.

Use a warm, draft-free proofing spot
Let the dough rise in a warm, dark area (like an oven with the light on). Stable warmth helps the dough double evenly and develop better flavor.

Don’t overmix after adding liquid
Mix just until combined. Overmixing can overdevelop gluten and reduce the airy, tender texture zeppole are known for.

Let the dough fully double
Under-proofed dough won’t puff properly in the oil. It should look light, bubbly, and noticeably increased in volume before frying.

Maintain consistent oil temperature
Keep the oil at 350°F (175°C). Oil that’s too cool causes greasy zeppole; too hot will brown the outside before the inside cooks.

Fry in small batches
Overcrowding lowers oil temperature and leads to uneven frying. Give each zeppola enough space to float and puff.

Flip gently and often
Turning ensures even browning and helps maintain a round, airy shape.

Drain properly
Place fried zeppole on a wire rack instead of paper towels to keep them crisp and prevent sogginess.

Dust while warm
Sprinkle powdered sugar or cinnamon sugar immediately after frying so it melts slightly and adheres beautifully.

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.

Expert Tips:

Mind the milk temperature
Keep the milk between 112–115°F (44–46°C). Too hot can kill the yeast, and too cool will slow fermentation, resulting in dense zeppole.

Look for proper yeast activation
After mixing the milk, yeast, and sugar, a foamy “raft” should form within 5–7 minutes. If it doesn’t, the yeast may be inactive and should be replaced.

Use a warm, draft-free proofing spot
Let the dough rise in a warm, dark area (like an oven with the light on). Stable warmth helps the dough double evenly and develop better flavor.

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Don’t overmix after adding liquid
Mix just until combined. Overmixing can overdevelop gluten and reduce the airy, tender texture zeppole are known for.

Let the dough fully double
Under-proofed dough won’t puff properly in the oil. It should look light, bubbly, and noticeably increased in volume before frying.

Maintain consistent oil temperature
Keep the oil at 350°F (175°C). Oil that’s too cool causes greasy zeppole; too hot will brown the outside before the inside cooks.

Fry in small batches
Overcrowding lowers oil temperature and leads to uneven frying. Give each zeppola enough space to float and puff.

Flip gently and often
Turning ensures even browning and helps maintain a round, airy shape.

Drain properly
Place fried zeppole on a wire rack instead of paper towels to keep them crisp and prevent sogginess.

Dust while warm
Sprinkle powdered sugar or cinnamon sugar immediately after frying so it melts slightly and adheres beautifully.

How to Enjoy Zeppole After Cooking

Serve Them Warm and Fresh

Enjoy zeppole within minutes of frying, while the exterior is lightly crisp and the interior is still airy and steamy.

This is when their texture is at its absolute best—soft, pillowy, and delicate.

Finish with the Right Topping

Dust generously with powdered sugar or cinnamon sugar immediately after frying so it lightly melts and clings to the surface.

For variety, offer multiple toppings so guests can customize their zeppole.

Pair with Complementary Dips

Serve alongside warm chocolate sauce, honey, Nutella, or fruit preserves for dipping.

A light citrus glaze or lemon curd pairs beautifully with the optional lemon zest in the dough.

Balance with a Beverage

Pair with espresso, cappuccino, or strong coffee to cut through the sweetness.
For a cozy touch, serve with hot chocolate or spiced tea.
At celebrations, zeppole pair well with sparkling wine or sweet dessert wine.

Create a Sharing Experience

Arrange zeppole on a large platter and dust with extra sugar just before serving.

Their small size makes them perfect for casual gatherings where guests can help themselves.

Enjoy Slowly

Take small bites to appreciate the contrast between the crisp exterior and airy center.

Let the flavors unfold—the gentle sweetness of the dough, the richness from frying, and the brightness from citrus if used.

Refresh If Needed

If zeppole cool too much, reheat briefly in a 300°F (150°C) oven for 3–5 minutes.

Avoid microwaving, which makes them rubbery and dense.

Make Them Part of a Moment

Zeppole are best enjoyed as a celebratory treat—after dinner, during holidays, or as a weekend indulgence.

Serve them family-style to encourage conversation and sharing.

Add a Final Touch

Just before serving, give them a final dusting of sugar for visual appeal and extra sweetness.

Nutrition Information:

Values are approximate and based on 1 medium zeppola, fried and dusted with powdered sugar.

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.