Zeppole, Italian Donuts
Light and crispy donuts dusted with powdered sugar
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 70 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Water ((240ml))
- 1/2 Cup Unsalted butter ((113g))
- 1 Cup Bread, or unbleached all purpose flour ((120g))
- 1 tablspoon Sugar ((15g))
- 1/4 teaspoon Salt
- 4 Large Eggs, at room temperature
- 4 Cups Canola oil ((960ml))
Instructions
- 1
In a medium sauce pan pour the water, and the butter. Mix the flour, sugar and salt in a seperate bowl.
- 2
Place the saucepan over medium heat. Once the water has reached a full boil and the butter has completely melted, reduce the heat to low and mix in the flour mixture.
- 3
Use a wooden spoon to mix vigorously for about two minutes until you have a smooth dough and the sides of the saucepan are clean.
- 4
Remove from the heat and place the dough in a large bowl or a bowl of a standing mixer. Allow the dough to cool until it cools to room temperature.
- 5
While mixing, add the eggs, one at a time, until you have a smooth mixture. The dough will look curdle but, keep mixing it will come together.
- 6
Pour the oil into a large deep pan and heat it to 350F (180C).
- 7
Use a small cookie scoop or two small spoons to scoop the dough into the hot oil and fry for 3 minutes. The donuts are ready when they doubled their size and they are medium golden brown.
- 8
Use a slotted spoon to remove the donuts from the oil onto a baking pan lined with paper towels or parchment paper.
- 9
Dust with powdered sugar and serve.