4-Ingredient Italian Zeppole with Yeast

Zeppole covered in sugar in a shallow bowl

4-Ingredient Italian Zeppole with Yeast

Zeppole are deep fried balls of dough (think fried bread) made with flour, water, yeast, and salt. This recipe is a sweet version that's filled with raisins and rolled in sugar (like a little donut), but savory zeppole versions are also very popular. They're a staple in Italian homes at Christmastime.

Course Dessert

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 30

Resting Time 2

Servings zeppole

Calories 56kcal

Author Pina Bresciani

Ingredients

500 grams 00 flour
4 cups water divided
3 tsp (10g) traditional active dry yeast
pinch of salt
Canola oil, for frying
1 ¼ cups raisins
½ cup granulated sugar

Instructions

Make the dough

Fill a measuring cup with one cup of lukewarm water. Add the yeast to the water and stir. Set the water/yeast mixture aside for about 10 minutes, until the yeast blooms (yeast rises to the top and water looks foamy)
Add the raisins to a small bowl and soak them in warm water so they re-hydrate.
In the bowl of a stand mixer fitted with the hook attachment, add the flour. Add the water and yeast mixture, along with an additional 3 cups of water.
Mix well on medium speed until all ingredients are incorporated (approximately 3-4 minutes). Dough should be quite wet in consistency.
Remove the raisins from the bowl, dry them off, and add to the dough. Mix once more until raisins are well incorporated.
Cover the bowl with a clean tea towel and let it rest in the oven with the oven light on for 2 hours. This will create a warm environment for the dough to rise. Dough should be doubled in size.

Fry the zeppole

In a large pan, heat up the canola oil over medium heat.
Dip two spoons in the hot oil. This will help the dough to not stick to the spoons when frying.
Use the two spoons to grab a piece of dough. The piece of dough should be about 1-2 tablespoon in size (it will expand when fried)
Use one spoon to push the dough into the oil. Add more dough until there are multiple zeppole in the pan.
Fry the zeppole until they are golden in color, turning halfway through, about 3-minutes.
Remove the zeppole and place on a paper-towel lined baking sheet.
Repeat the frying process until all the zeppole are fried.
Place the granulated sugar in a dish. Roll the zeppole in the sugar.

Notes

Storage and making ahead

I will be honest, zeppole taste best when they are eaten the same day they are made. Once they are coated in sugar and stored overnight, the sugar will melt. The zeppole will also not be as fresh (ie. not taste as good) the next day.

To store, store in an airtight container at room temperature. When ready to eat, warm through in the oven. This will help to "freshen them up" a bit.

To make ahead, once again, it's best that these are made on the day they will be eaten. If that's not possible, you can fry them the day prior that you plan on eating them, but do not roll them in sugar. When ready to eat, warm them through in the oven, then roll them in sugar, and enjoy!

Nutrition