Zeppole

Published Jan. 18, 2024

Recipe Overview

• Total Time: 1 hour 40 minutes

• Prep Time: 5 minutes

• Cook Time: 35 minutes (plus 1 hour resting for dough)

Ingredients

• 1 cup whole milk

• 2 tablespoons granulated sugar

• 2 teaspoons active dry yeast

• 2 tablespoons water

• 2 cups (260g) all-purpose flour

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• 1 large egg, beaten

• 1 quart neutral oil (e.g., vegetable), for frying

• Confectioners’ sugar, for dusting

Preparation

Step 1: Activate the Yeast

Heat milk in a heat-proof bowl or measuring cup to 100–115°F (warm but not hot) using the microwave (1 minute) or stovetop (low heat). Whisk in sugar and yeast; let sit in a warm spot (75–80°F) until foamy and bubbly (5–10 minutes). Foam indicates active yeast.

Step 2: Combine Dry Ingredients

In a large bowl, whisk flour and salt. Create a well in the center, add the beaten egg and 2 tablespoons water. Stir with a wooden spoon to form a rough batter.

Step 3: Mix and Rest the Dough

Add the activated yeast-milk mixture to the flour-egg batter. Stir until a loose, wet, slightly lumpy dough forms. Cover with a damp cloth or paper towel and let rest in a warm, draft-free area (e.g., near an unlit oven) until doubled in size (≈1 hour). The dough should feel springy when gently pressed.

Step 4: Prepare the Fryer

Heat oil in a Dutch oven or heavy-bottomed pot to 375°F using a clip-on thermometer. Line a plate with paper towels to drain zeppole.

Step 5: Fry the Zeppole

Using a 1-tablespoon cookie scoop or two small spoons, portion heaping 1-tbsp mounds of dough into the oil, spacing 1–2 inches apart. Fry in batches of 6–8 to avoid crowding. Cook until golden brown (≈1 minute per side), turning once with tongs. Adjust heat to maintain 375°F.

Step 6: Finish and Serve

Transfer zeppole to the paper towel-lined plate with a slotted spoon. Immediately dust generously with confectioners’ sugar while warm. Repeat with remaining batter. Serve hot and fresh.

Cultural & Personal Notes

Global Variations

Zeppole are beloved across cultures: In Greece, they’re loukoumades—deep-fried dough puffs dipped in sugar-honey syrup, sprinkled with cinnamon, and sold at street fairs. In the U.S., Greek church festivals often feature them, bridging culinary traditions.

Nostalgic Memories

A 60-year-old memory: A neighbor’s mother would invite snowbound kids into her utilitarian basement kitchen, serving freshly fried zeppole dusted with powdered sugar alongside hot chocolate—a heartwarming winter ritual.

Regional Twists

For Rhode Island-style zeppole, fill with pastry cream and top with a maraschino cherry (a PVD classic!). Use a piping bag to inject fillings (custard, jam, or Nutella) for stuffed versions.

Culinary Legacy

As a Jewish Minnesotan, discovering zeppole later in life (at 84!) highlighted shared traditions: these doughnuts, while rooted in Italian heritage, connect people across cultures, making every bite a celebration of community.

Yield: ~24 zeppole | Prep: 5 minutes | Cook: 35 minutes | Total: 1 hour 40 minutes