Italian Donuts Recipe

Italian Donuts Recipe This recipe for Italian donuts is fried to perfection and then dusted with powdered sugar. This Zeppole dish is simple to prepare and light and fluffy.

One of the greatest sweets from Italy is this simple Zeppole recipe. These are perfectly cooked, bite-sized Italian donut holes. I’ve been producing them for at least five years.

These doughnuts from Italy are fluffy and soft. With copious amounts of sugar on top, every bite is incredibly wonderful.

You might also enjoy this recipe for Glazed Donuts. Cannoli Cake is another delicious Italian delicacy that you should try.

Why We Love This Italian Donuts Recipe

This recipe is quite simple yet produces amazing results. Additionally, it tastes better and is far less expensive than ordering these at the restaurant.Italian Donuts Recipe

The entire dish is incredibly rich and reasonably priced. We adore these because of the delicious flavor that the powdered sugar adds.Italian Donuts Recipe

Ingredients

• Butter. Unsalted.
• All Purpose Flour. Instead of scooping the flour, I suggest spooning it into a cup. This avoids packing too much flour into the cup and is more accurate.
• Large Eggs. Room temperature.
• Vegetable Oil. It’s for frying. Because it is neutral, it is the ideal oil.
• Powdered Sugar.For serving.  Italian Donuts Recipe

The recipe card’s full ingredient list may be found at the bottom of the page.Italian Donuts Recipe

Step By Step Instructions

Step 1 – Get out a saucepan.In a saucepan, heat the water, butter, sugar, and salt over medium-high heat. Heat until the butter melts after whisking the ingredients together.Italian Donuts Recipe

Step 2 – Add the flour.Next, use a wooden spoon to mix in the flour. Stir until a ball of dough forms. To cook the flour, heat the dough for a further one to two minutes.

Step 3 – Remove from heat.The dough should be put in a mixing dish. Allow it to cool until the dough is no longer releasing steam.Italian Donuts Recipe

Step 4 – Gradually add the eggs.Next, incorporate the eggs into the dough by adding them one at a time and beating them in with a mixer. Then, in a big saucepan, heat 2 inches of oil over medium heat until the oil reaches 375 degrees Fahrenheit. Avoid using too much oil.Italian Donuts Recipe

Step 5 – Transfer the dough to a ziplock bag or a piping bag.Make a cut in the corner of the piping bag or a ziplock bag.Italian Donuts Recipe

Step 6 – Pipe the dough.To begin, cut the dough into the oil after piping it out of the bag. To prevent oil from splashing out of the pan, pipe closer to the hot oil. Fry till golden brown on all sides, flipping them over halfway during the cooking time, about 4–5 minutes.

Step 7 – Add topping. Enjoy after topping with powdered sugar.

Storage

The leftovers should be put in a bag or airtight container. They are best served fresh, although they will keep for up to three days.

To absorb any grease while being stored, we advise lining the container with parchment paper.

The oven is the best way to reheat these. Place the donuts on a baking pan and cover them with foil. Reheat at 350 degrees for 10 minutes.

Toppings

• Powdered Sugar: Sprinkle the donuts liberally with powdered sugar.
• Granulated Sugar: Place a bowl of white sugar over the warm donuts and roll them up.
• Cinnamon Sugar: Transfer the mixture to a bowl or shallow container. Coat each zeppole in the mixture of sugar and cinnamon.
• Dipping Sauce: Nutella, chocolate, or raspberry sauce are excellent options for dips. Jam tastes good too.

Pro Tips

• Cooking Method: We cooked these in a big pot, but you can also cook them in a Dutch oven or deep fryer.
• Paper bag for coating: You can put the donuts and powdered sugar in a paper bag. For a simple and mess-free suggestion, shake them to coat them.
• Either a hand mixer or a stand mixer works well for mixing the eggs into the mixture.
• Oil for frying: A high smoke point oil works best for this recipe. These consist of canola oil, peanut oil, and vegetable oil. This indicates that a high temperature won’t cause the donuts to burn.
• Pipe close to the oil: Pipe the dough into the heated oil in a low, near-oil position. This will lessen the likelihood of hot oil splashing.
• Oil temperature: The oil must be at 375 degrees, medium-high heat. The outside will burn rapidly and the inside will be undercooked if the oil is overheated.
• Avoid packing the pot too full. Ensure that every zeppole is encircled by oil and has enough space to move around. It shouldn’t be so packed that every donut touches every other one. The best texture and result will be guaranteed with enough space.
• Donuts of the same size: Aim for donuts of the same size to ensure that they cook uniformly and for the same length of time. Using an instant read thermometer to check the oil temperature is important in preventing temperature fluctuations that could burn the donuts.