- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 7 g
- 130 g
- 3 g
- 240 ml
- 2 tbsp
- 1 l
- 1 tsp
Process
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In a large bowl whisk together the all-purpose flour, instant yeast, 50 g granulated sugar and fine salt until evenly combined.
Pour in the warm water and olive oil, then stir with a wooden spoon until a soft, sticky dough forms.
Cover the bowl with a clean cloth and let the dough rise in a warm spot for 60 to 90 minutes, until doubled in size and bubbly.
Pour the vegetable oil into a deep, heavy pot to a depth of about 5 cm and heat over medium heat until it reaches 175°C.
Lightly grease a spoon and your hands with olive oil, then scoop walnut-sized portions of dough and drop them carefully into the hot oil, frying 5 to 6 at a time.
Fry the zeppole for 2 to 3 minutes per side, turning with a slotted spoon, until puffed, deep golden brown and cooked through.
Lift the zeppole out with a slotted spoon and drain on a plate lined with paper towels.
In a shallow bowl mix the 80 g granulated sugar with the ground cinnamon, if using, then roll each warm zeppola in the sugar until fully coated.
Serve the zeppole immediately while still warm.
Kitchen notes
Kitchen notes
- The most common mistake is frying at the wrong temperature: if the oil is below 170°C the zeppole soak up grease, and above 185°C they brown outside before the center cooks. Use a thermometer and keep the oil at 175°C.
- The dough should be soft and sticky, not stiff. If you add too much flour the zeppole turn out dense instead of airy, so resist the urge to knead in extra flour.
- Wet or oil your spoon and hands before shaping each ball; this stops the sticky dough from clinging and keeps the portions even so they fry at the same rate.
- Fry in small batches so the oil temperature does not drop sharply; overcrowding is the second most common cause of greasy zeppole.
Substitutions
- instant yeast→active dry yeast (activate in the warm water with a pinch of sugar for 10 minutes first)
- all-purpose flour→bread flour for a slightly chewier texture
- vegetable oil→sunflower or canola oil for frying
- ground cinnamon→finely grated lemon zest in the sugar coating
Storage & reheating
Zeppole are best eaten the day they are made. To store, keep them in an airtight container at room temperature for up to 1 day; after that they soften. For longer storage, freeze the fried, uncoated zeppole in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat in a 180°C oven for 6 to 8 minutes until crisp, then roll in sugar while warm. Do not refrigerate, as the cold makes them soggy.
FAQ
The questions we get asked most
Why did my zeppole turn out dense and heavy?
Dense zeppole usually mean the dough was too stiff or the oil was not hot enough. Add only as much flour as the dough needs to come together and keep the oil at 175°C. Also make sure the dough has fully doubled before frying, as under-proofed dough will not puff.
Can I make zeppole dough ahead of time?
Yes, you can mix the dough, cover it and let it rise in the fridge overnight for a slow cold ferment. Bring it to room temperature for about 30 minutes before shaping and frying. The cold dough will be firmer and easier to scoop.
How do I know when the zeppole are cooked all the way through?
They are done when they are deep golden brown all over and feel light for their size. If you break one open, the inside should be airy and dry, not doughy or wet. Frying for 2 to 3 minutes per side at 175°C is usually enough.
Can I bake zeppole instead of frying them?
You can pipe or drop the dough onto a lined baking sheet and bake at 200°C for 15 to 18 minutes, but the texture will be more like a soft roll than a fried puff. Baked zeppole do not develop the same crisp shell, so they are a different treat.
Why did my zeppole absorb so much oil?
Oil absorption happens when the frying temperature drops too low or the dough is too wet. Fry in small batches, let the oil return to 175°C between batches, and do not overcrowd the pot. Also drain them well on paper towels right after removing them from the oil.
Can I use active dry yeast instead of instant yeast?
Yes, but you must activate it first. Stir the active dry yeast into the warm water with a pinch of the sugar and let it sit for 10 minutes until foamy, then add it to the dry ingredients. The rise may take 10 to 15 minutes longer.
How long do zeppole stay fresh?
They are best within a few hours of frying, while the outside is still crisp. In an airtight container at room temperature they keep for about 1 day before softening. For longer storage, freeze them uncoated for up to 2 months and reheat in a 180°C oven.
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