How To Make Zeppole (Italian Donuts)
Zeppole is a fluffy donut made of cream puff dough, and deep fried for a crunchy on the outside and soft on the inside treat.
Ingredients
- 1⁄2 cup water
- 1⁄2 cup whole milk
- 8 tbsp unsalted butter
- 1 tsp granulated sugar
- 1⁄4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- oil, for frying, such as peanut oil or vegetable oil
- 1⁄4 cup confectioners sugar, to dust
Instructions
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In a medium saucepan, combine the water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
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Remove from heat and stir in the flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1½ to 2 minutes to release extra moisture and partially cook the flour.
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Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition.
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Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
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Transfer dough to a piping bag with a ½-inch opening, or use a large zip bag and cut a ½-inch opening at the tip.
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Heat oil to 375 degrees F in a Dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
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Fry for 4 to 5 minutes total, turning them over halfway.
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Transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.
Nutrition
- Sugar: 225g
- :
- Calcium: 447mg
- Calories: 1231kcal
- Carbohydrates: 240g
- Cholesterol: 149mg
- Fat: 25g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 2g
- Potassium: 539mg
- Protein: 16g
- Saturated Fat: 15g
- Sodium: 4282mg
- Trans Fat: 1g
- Vitamin A: 1062IU
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