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ZEPPOLE (ITALIAN DONUTS)

Dreamy Donuts in 30 minutes flat ! This Choux pastry base is deep fried to crispy deliciousness, rolled in sugar and devoured as fast as it takes to make it. (Which is fast). I served mine with coffee whipped cream and a strong brew of my favourite coffee.

Here's the link to the original wonderful recipe

natashaskitchen.com She's got other recipes too on her YouTube Channel too.


But back to the Zeppoles - Here's a breakdown:




  • 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

  • Oil for frying

  • 1/4 Cup Icing Sugar to dust




Add water, milk, butter, sugar and salt to a pot and bring to boil.

Remove from heat and stir in Flour all at one go. Use wooden spoon to stir Flour into the liquids and stir till you don't see at white bits of Flour.

Once you reach this point, put pot back on medium heat and continue stirring for about 1.5 to 2 minutes to partially cook the flour mixture. At this point, you should see a thin film on the bottom of the pot and your dough should come together to form one smooth ball.

Take out of pot and transfer to a mixing bowl.

Use an electric mixer to release the heat by beating for about 1 minute.

Add eggs, one at a time and be sure that the eggs are fully incorporated before adding another.

Once all the eggs are added, beat for another minute till the dough is able to form a thick ribbon.

Transfer batter to a piping bag and use this to drop the small lumps of dough by cutting dough at the base, and into the pot of 375F Oil.

Fry each batch for about 4.5 to 5 minutes and golden brown.

Remove from oil onto a plate lined with paper towels to absorb the excess oil.

Time to eat! - Dust donuts with a thick layer of Icing Sugar - BON APETIT!


You could also serve it with a side of Kaya, Jam, of Whipped Cream.


HERE'S MY INSTAGRAM VIDEO:




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