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Zeppole

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Introduction

Zeppole are delightful Italian treats that have been enjoyed across regions and generations. Known for their crispy exterior and tender, doughy center filled with a burst of sweetness, these fried delights make for an irresistible treat at any gathering.

Tips for this Recipe

To achieve the perfect Zeppole, ensure your dough is smooth and not too sticky before shaping. Use a moderate temperature when frying to avoid burning the exterior while leaving the interior undercooked. Allow excess oil to drain well after cooking for an even crispier texture.

Why You Will Love This Recipe

Zeppole offers a delightful fusion of flavors and textures that captivate the palate. Their rich, buttery taste paired with subtle cinnamocin notes creates an indulgent experience that can be savored as an occasional treat or enjoyed during festive seasons.

Ingredients

  • 8 tablespoons unsalted butter
  • 1/4 cup plus 2 tablespoons sugar
  • 2 teaspoons table salt
  • 2 cups bread flour
  • 7 large eggs
  • 1 teaspoon cinnamon
  • Canola oil, for frying

Adviced Equipment

  • Deep Fryer or Deep Sauté Pan (for deep frying)
  • Dutch Oven or Heavy-Duty Saucepan (for baking or initial dough preparation)
  • Mixer with Paddle Attachment (for mixing the batter)
  • Candy Thermometer (to monitor oil temperature for safe deep frying)
  • Bread Dough Hook (to knead the dough if needed)
  • Silicone Spatula or Wooden Spoon (for stirring ingredients and scraping bowls)
  • Stand Mixer with Flexible Beaters Attachment (alternative to a manual mixer, for mixing dough)
  • Oven Thermometer (to ensure the oven is at the correct baking temperature if using an oven instead of frying)
  • Candy Mold or Cookie Press (for shaping dough balls into Zeppole before cooking)
  • Pastry Brush (optional, for brushing egg wash on top of Zeppole)

History of the Recipe

Zeppole have a rich history dating back to ancient Roman times when they were made from honey and flour, symbolizing fertility and rebirth. Over time, this recipe evolved across Italy, taking on regional variations that incorporated local ingredients like cinnamon in Sicily or chestnut puree in Tuscany.

Fun Facts About This Recipe

Did you know? The word “Zeppole” has roots in Latin, derived from the term ‘zeppa’, which means a sharp or pointed object. Historically, these treats were often shaped into spirals to symbolize prosperity and good luck.

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Zeppole

Zeppole

amanda

Equipment

  • - Deep Fryer or Deep Sauté Pan (for deep frying)

  • - Dutch Oven or Heavy-Duty Saucepan (for baking or initial dough preparation)

  • - Mixer with Paddle Attachment (for mixing the batter)

  • - Candy Thermometer (to monitor oil temperature for safe deep frying)

  • - Bread Dough Hook (to knead the dough if needed)

  • - Silicone Spatula or Wooden Spoon (for stirring ingredients and scraping bowls)

  • - Stand Mixer with Flexible Beaters Attachment (alternative to a manual mixer, for mixing dough)

  • - Oven Thermometer (to ensure the oven is at the correct baking temperature if using an oven instead of frying)

  • - Candy Mold or Cookie Press (for shaping dough balls into Zeppole before cooking)

  • - Pastry Brush (optional, for brushing egg wash on top of Zeppole)

Ingredients

  • 8 tablespoons unsalted butter

  • 1/4 cup plus 2 tablespoons sugar

  • 2 teaspoons table salt

  • 2 cups bread flour

  • 7 large eggs

  • 1 teaspoon cinnamon

  • Canola oil, for frying

  • Deep-fat fryer

Instructions

1

Instruction 1

In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
2

Instruction 2

Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
3

Instruction 3

Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.
4

Instruction 4

Line a baking sheet with 2 layers of paper towels.
5

Instruction 5

Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the _zeppole_s until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
6

Instruction 6

Sprinkle with cinnamon-sugar mixture and serve immediately.
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