Ah yes! Zeppole — the iconic Italian donut, soft, pillowy, lightly sweet, and perfect with a dusting of powdered sugar. Let’s make them authentic. 🇮🇹🍩

🍩 Zeppole (Italian Donuts)

Ingredients (Makes ~12–15 zeppole)

For the Dough

• 1 cup water

• ¼ cup unsalted butter

• 2 tbsp sugar

• Pinch of salt

• 1 cup all-purpose flour

• 3 large eggs

For Frying

• Vegetable oil (enough for deep frying)

For Serving

• Powdered sugar

• Optional: ricotta, lemon zest, or pastry cream for filling

👩‍🍳 Instructions

1. Make the Dough (Pâte à Choux Style)

1. In a medium saucepan, combine water, butter, sugar, and salt.

2. Heat over medium until butter melts and mixture boils.

3. Remove from heat, add flour all at once, and stir vigorously until dough forms a ball and pulls away from the pan.

4. Let cool 5 minutes.

5. Add eggs one at a time, beating well after each until smooth and glossy. The dough should be pipeable but thick.

2. Fry the Zeppole

1. Heat oil to 175°C / 350°F in a deep skillet or pot.

2. Using a spoon or pastry bag, drop small dollops (or rings) of dough into hot oil.

3. Fry 3–4 minutes per side until golden brown.

4. Drain on paper towels.

3. Finish

• Dust generously with powdered sugar.

• Optional: Fill with sweetened ricotta or pastry cream.

• Serve warm.

✨ Tips for Perfect Zeppole

• Oil temperature is key: too hot → brown outside, raw inside; too cold → greasy.

• Pipe or spoon carefully: uniform size cooks evenly.

• Optional flavors: lemon zest, vanilla extract, or a splash of rum in the dough.

• Variations: for Saint Joseph’s Day, traditional Italian zeppole are often topped with a cherry.

If you want, I can also share a baked version — lighter, easier, and still authentic — so you can make them without frying.