Zeppole They are easy Italian donuts that are rolled into sugar with a fluid center in the mouth. These Italian donut holes are simple to make and always disappear quickly. Look at the easy Video tutorial.
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Zeppole Recipe
Zeppole (Pronounced “tip-Po-Ley “) is an Italian pastry similar to donuts and are substantially balls of fried donuts made with choux pastry pastry. It is the same mixture of puffs with cream, chocolate eclairs and churros. Once this easy mixture has been master, you will create baking quality pastries like a professional. They are very popular during the day of St. Josephs in Italy, which is also the feast of the Italian father. These fried sweets are traditionally served in Italian carnival or festivals in simple bags of paper sprinkled with icing sugar.
Zeppole Video Tutorial
I will show you how easy it is to do zeppole in your kitchen. I love these so much, I also have a recipe for cinnamon sugar donuts that I developed using the same dough in my cookbook! These donuts always make my children happy and disappear so quickly.
Useful review of the reader
“Our 4-H cooking day that makes your Zeppole recipe was a huge success. The parchment squares worked well instead of cutting the zeppole dough on the hot oil. Children loved the recipe, preparing and above all eating them. As an added touch we prepared the chocolate whipped cream and conveyed a little in every zeppole. Delightful!..” – Kathy ★★★★★
Homemade zeppole ingredients
- Milk – We use whole milk, but 2% will work
- Waterfall – We use filtered water
- Non -salty butter – If you use salty, omit the extra salt.
- Sugar – You just need 1 teaspoon for the dough
- Salt – to balance sweetness
- Flour for all uses – measured correctly (for gluten -free, consult the useful revision of the reader below on the replacement of the AP flour with the GF flour).
- Egg – use large eggs that are at room temperature
- Oil -Usa oil with a neutral flavor with a high point of smoke such as vegetable oil, peanut oil or canola oil. We use peanut oil in our fryer.
Useful review of the reader
“I prepared them with the 1For1 bobs red mill without gluten -free and they came out surprising. No change in the recipe if not use the GF flour. Irresistibly light and swollen. I am so happy to make gluten -free delicacies for my baby that he cannot manage gluten! Fried in depth in coconut oil. Perfection. Natasha, your recipes are always golden! I made a lot of gluten and still come out perfectly. “ – Eileen ★★★★
The best condiments for Zeppole
You can cover zeppole in a variety of coatings. Our favorites are:
- Powdered sugar – dust over the top of the fried donuts
- Granulate sugar – Fill a bowl with sugar and roll the hot zeppole to cover
- Cinnamon sugar – Add 1/2 cup of sugar with 1 teaspoon of cinnamon in a bowl to roll the hot zeppole.
- Custard – You can cut the zeppole in half and pipe the pastry cream inside.
- Whipped cream – Pipa the homemade whipped cream between two half of a zeppole donut.
- Chocolate sauce – Try to immerse yourself in ganache
- Caramel sauce – To rain or immerse yourself
How to fry Zeppole
A pot or Dutch oven For zeppole fry: You can fry in a normal pot, just make sure to use a clip thermometer To evaluate the temperature and a Filter filter Or the slotting spoon helps to strive quickly and remove the fried zeppole.
To cook zeppole in a fryer: This is our favorite method and we love our fryer Because it is automatically adjusted to the correct temperature, download and filter the oil for you and has a BA threadSketches for an easy transfer of fried donuts. In addition, almost everything that needs cleaning is suitable for the dishwasher.
3 ways to form zeppole
There are some ways to bring the batter into the hot oil.
- Bag messages –You can put the batter in a pastry bag, cut the end and cut pieces of pasta while letting it fall into the oil,
- Use 2 tablespoons In the portion of pieces of pasta and let it fall carefully in the hot oil.
- On parchment paper -Pipa the batter on a 4 × 4 sheet of parchment paper and lowers the donuts, with one side of the paper in the hot oil. Once immersed, release from the paper and you can remove the paper with the pliers. You can even tubular beautiful reasons in this way.
Once the donuts are golden brown and out of the oil, transfer them to a lined paper plate to download and any extra oil before sprinkling them with icing sugar or roll them in your favorite coatings.
Can I cook zeppole?
If you want to cook the pastry shop, we advise you to follow our tutorial on the pipe cream and cooking the dough. You can fill the pastry in the oven if you want it as we did the baked donuts or simply sprinkle the upper part with icing sugar.
Can Zeppole be prepared?
Once zeppole is fried, they are better amused fresh the day they are made. You can prepare the choux pastry dough, just cover and keep up to 3 days. You can also freeze up to 3 months.
Homemade Zeppole is irresistibly good. Enter a Kiddos room with a bowl of these sweet delicacies and look at everyone’s eyes. I hope this Zeppole recipe becomes one of the favorites for you and your loved ones.
Zeppole Recipe
Zeppole The donuts are rolled into icing sugar with a soft soft center. These Italian donut holes are easy to make and disappear always quickly.
Porze: 8 People (produces 65-75 zeppole)
Prevent the screen from becoming dark
In a large 3 -liter saucepan, add water, milk, butter, granulated sugar and salt. Bring to a boil over medium heat, mixing frequently.
Remove from the heat and mix 1 cup of flour all at once using a wooden spoon. Once incorporated, place the saucepan over medium heat and mix constantly for another 1 1/2 to 2 minutes to release extra humidity and partially cook the flour. The dough will have a smooth appearance and a thin film will be formed on the bottom of the pan.
Transfer the dough to a large bowl and use an electric mixer to beat at medium speed for 1 minute to lightly cool the mixture. Add 4 eggs, adding them 1 at a time and allowing the eggs to completely incorporate between each addition. Once all the eggs are incorporated, beat another minute until the dough is smooth and forms a ribbon often when you pull on the whisk.
Transfer the dough to a pipe bag with a 1/2 -inch opening or use a large zip bag and cut a 1/2 -inch opening on the tip.
- Heat the oil at 375 ° F in A Dutch oven with thermometer attached or in a fryer. Once the oil is hot, 1 inch tubola in the hot oil, quickly cutting the dough while giving a tube in the oil. Pipe closest to the oil surface to avoid splashes of oil.
Fry 4-5 minutes in total, turning them halfway if they don’t turn on yourself, then move to a paper lined with paper to absorb extra oil, then sprinkle with icing sugar to serve.
*To the beaten portion – You can also use 2 tablespoons to collect the batter in the hot oil or a dough on small pieces of parchment paper and put them in the hot oil.
*Nutritional label It is an esteem only since the oil content is difficult to evaluate.
274Kcal Calories17G Carbohydrates5G Protein21G Fat
Nutritional facts
Zeppole Recipe
Amount for portion
% Daily value*
* Daily values percent are based on a 2000 caloric diet.
