Zeppole are tiny Italian doughnuts – crisp, light and incredibly fluffy. This version is made with pate choux dough, which gets light, soft, and golden brown when fried.
- Combine water, milk, butter, granulated sugar, and salt in a large 3-quart saucepan. Bring to a boil, stirring regularly, over medium heat.
- Remove from heat and quickly whisk in 1 cup flour with a wooden spoon. Return the pot to medium heat and whisk regularly for another 1 1/2 to 2 minutes to release excess liquid and partially cook the flour. The dough will appear smooth, and a thin coating will form on the pan’s bottom.
- Transfer the dough to a large mixing bowl and beat on medium speed for 1 minute to gently cool the mixture. Add 4 eggs, one at a time, allowing the eggs to thoroughly incorporate between additions. Once all of the eggs have been included, continue to beat for another minute, or until the dough is smooth and forms a thick ribbon when you draw up on the whisk.
- Transfer the dough to a piping bag with a 1/2-inch opening, or a big zip bag with a 1/2-inch opening.
- Heat the oil in a dutch oven with a thermometer or a deep fryer to 375°F. Pipe 1-inch lengths of dough into hot oil, quickly cutting the dough as you pipe into the oil. To avoid oil splashes, bring the pipe closer to the surface of the oil.
- Fry for 4-5 minutes total, turning halfway if they don’t turn on their own, then move to a paper-towel-lined platter to soak up excess oil before dusting with powdered sugar to serve.
- Category: breakfast
- Method: Baking
- Cuisine: Italian
- Serving Size: 8
- Calories: 274 kcal
- Sugar: 5g
- Sodium: 113mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 113mg
Keywords: zeppole, doughnuts, bread