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Watch as I show you how to make this zeppole recipe, a classic Italian dessert of simple fried dough that is coated and tossed in sugar and served up for breakfast or as a dessert!
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This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

Believe it or not I have never heard of Zeppoles before making this.

What kind of Italian am I who hasn’t heard of zeppole?

I’ve made Struffoli before and have even taken a shot at pignolata, which honestly seems pretty close to zeppola but there is a bit of a difference, which I’ll get into later.

Regardless, zeppoles are easy to make, delicious, and make for an awesome breakfast or dessert treat.

Ingredients for this Zeppole Recipe:

• 380 g (13 ½ ounces) room temp water
• 13 g (1/2 ounce) active yeast
• 650 g (23 ounces) flour
• 16 g (1/2 ounce) salt
• oil for cooking
• powdered sugar for coating

Servings:

Prep Time: 20 minutes

Resting Time: 60 minutes

Cook Time: 25 minutes

Procedures:

1. Add the water to a stand mixer with the hook attachment and then whisk in the yeast until combined. Let stand for 8-10 minutes.
2. Next, turn the mixer on low and add in the flour and mix until combined. Add in the salt.
3. Knead the dough on medium-low speed for 10 minutes.
4. Cover and let stand for 60 minutes or until doubled in size.
5. Heat up the oil until it reaches 375°.
6. Using a small ice cream scoop or 2 tablespoons scoop some of the dough out and add it to the hot oil and cook until golden brown and cooked throughout about 5-6 minutes. Be sure to turn then often so that they brown on all sides. Repeat until all the dough has been used and only cook 4-6 at a time in the pot so that they do not become overcrowded.
7. Drain the zeppole on a paper towel and generously sprinkle on powdered sugar and serve.

PRINT THIS ZEPPOLE RECIPE: https://www.billyparisi.com/zeppole-recipe/

#zeppole #italiandonut #dessertforbreakfast

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