Zeppole Recipe is a classic Italian dessert of simple fried dough that is coated and tossed in sugar and served up!
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Believe it or not I have never heard of Zeppoles before making this.
What kind of Italian am I who hasn’t heard of zeppole?
I’ve made Struffoli before and have even taken a shot at pignolata, which honestly seem pretty close to zeppola but there is a bit of a difference, which I’ll get into later.
Regardless, zeppoles are easy to make, delicious, and make for an awesome breakfast or dessert treat.
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Ingredients for this Zeppole Recipe:
• 380 g (13 ½ ounces) room temp water
• 13 g (1/2 ounce) active yeast
• 650 g (23 ounces) flour
• 16 g (1/2 ounce) salt
• oil for cooking
• powdered sugar for coating
Prep Time: 20 minutes
Resting Time: 60 minutes
Cook Time: 25 minutes
1. Add the water to a stand mixer with the hook attachment and then whisk in the yeast until combined. Let stand for 8-10 minutes.
2. Next, turn the mixer on low and add in the flour and mix until combined. Add in the salt.
3. Knead the dough on medium-low speed for 10 minutes.
4. Cover and let stand for 60 minutes or until doubled in size.
5. Heat up the oil until it reaches 375°.
6. Using a small ice cream scoop or 2 tablespoons scoop some of the dough out and add it to the hot oil and cook until golden brown and cooked through out, about 5-6 minutes. Be sure to turn then often so that they brown on all sides. Repeat until all the dough has been used and only cook 4-6 at a time in the pot so that they do not become over crowded.