Fluffy Italian donut holes

Zeppole Italian donuts are a delightful treat with a fluffy soft center and a crisp outside rolled generously in powdered sugar. These little fried dough balls are surprisingly easy to make, and they always vanish quickly whenever I bring them out. They make a perfect snack or dessert that never fails to bring smiles around the table.

I first made these during a family party and was amazed how quickly they were gobbled up by everyone. Now they are a go-to recipe for celebrations and casual get-togethers alike.

Ingredients

• Water and whole milk: provide the perfect liquid balance for tender dough
• Unsalted butter: adds richness without overpowering the delicate flavor
• Granulated sugar: gives slight sweetness in the dough
• Salt: enhances the overall taste
• All-purpose flour: the base of the dough, choose a good quality for best texture
• Large eggs at room temperature: act as binding and give structure room temperature eggs incorporate easier
• Oil for frying, such as peanut or vegetable oil: use one with a high smoke point for crisp and even frying
• Confectioners sugar to dust: adds a sweet finishing touch and classic look

Step-by-Step Instructions

Simmer the base liquids:

In a large saucepan, combine water milk butter sugar and salt. Heat over medium stirring often until the mixture reaches a boil. This step ensures the butter melts fully and blends with the liquids.

Add and cook the flour:

Remove saucepan from heat and add flour all at once, stirring vigorously with a wooden spoon until smooth. Return pan to medium heat and keep stirring for about one and a half to two minutes. This cooks off extra moisture and creates a dough that pulls slightly away from the pan with a thin film forming.

Cool and mix the eggs:

Transfer dough to a large bowl. Use an electric mixer on medium speed to beat the dough for one minute so it cools slightly. Add eggs one at a time letting each fully combine before adding the next. Continue beating until the dough is smooth and thick enough to form a ribbon when lifted with the whisk.

Heat oil and fry the zeppole:

Heat oil in a deep pot or fryer to 375 degrees Fahrenheit. Pipe one-inch lengths of dough directly into the oil holding the tip close to the surface to avoid splashes. Fry about four to five minutes turning if they don’t turn on their own. Remove fried doughnuts onto a paper towel-lined plate to drain excess oil.

Dust with powdered sugar and serve:

Once drained and slightly cooled, generously dust the zeppole with confectioners sugar. Serve warm for the best texture and flavor.

Save

I have a soft spot for the way powdered sugar melts just a bit onto the warm doughnuts. Once, my kids helped me make these and that simple joy of dusting sugar together became a treasured kitchen moment.

Storage tips

Zeppole are best eaten the day they are made since the crispy exterior softens over time. If you have leftovers keep them in an airtight container at room temperature for up to one day. Reheat briefly in an oven set to low heat to restore some crispness, but avoid microwaving or they may become chewy.

Ingredient substitutions

You can substitute whole milk with any other milk like almond or oat milk to make a dairy-free version, although the texture may be slightly different. Butter can be swapped with margarine but remember flavor and richness may vary. For frying oil, compare peanut oil to vegetable or canola oil based on availability and your smoke point preferences.

Serving suggestions

Serve zeppole alongside fresh fruit or a dipping sauce such as chocolate or caramel for added indulgence. A dusting of cinnamon sugar instead of plain powdered sugar gives a warm spice twist. These donuts pair wonderfully with coffee or espresso for a traditional Italian café vibe.

Cultural context

Zeppole are traditional Italian fried dough balls often enjoyed during festivals or special occasions such as Saint Joseph’s Day. Their light airy texture comes from choux pastry dough, similar to that used for profiteroles. This recipe brings a taste of Italy’s joyful celebrations to your kitchen table.

Recipe FAQs

→ What makes the dough light and airy?

The balance of cooked flour combined with gradually incorporated eggs creates a smooth batter that traps steam during frying, resulting in a fluffy interior.

→ Which oil works best for frying?

Peanut or vegetable oil is ideal due to their high smoke points and neutral flavor, ensuring crispiness without overpowering taste.

→ How can I tell when the donut holes are perfectly cooked?

They turn a golden brown and puff slightly. Frying for about 4-5 minutes while turning halfway helps even cooking.

→ Is it necessary to pipe the dough into the oil?

Piping ensures uniform size and shape, but you can also use spoons to drop portions gently into the oil for a rustic look.

→ Why dust with powdered sugar after frying?

Powdered sugar adds a delicate sweetness and a light finishing touch that contrasts well with the warm, crisp dough.