Z is for Zeppole!
These small Italian donuts have been a favorite in home kitchens for generations. Traditionally made from a simple yeasted batter, they’re lightly sweet and soft. This version adds a touch of orange zest for a bright, fresh flavor that makes them extra special.
Unlike some traditional recipes that are shaped or filled, this method uses small scoops of batter for easy frying. The result is bite sized, golden donuts finished with a light dusting of powdered sugar that make them simple to enjoy at home.
What You'll Need
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm whole milk (110° to 115°)
- 3 large eggs, room temperature
- 5 tablespoons sugar
- 1 teaspoon orange zest
- 3 to 3-1/2 cups all-purpose flour
- Oil for deep-fat frying
- Powdered sugar, for dusting
How to Make It
- In a small bowl, dissolve yeast in warm milk.
- In a large bowl, combine eggs, sugar, orange zest, yeast mixture, and 2 cups flour. Beat on medium speed until smooth.
- Gradually stir in enough remaining flour to form a stiff batter.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- In an electric skillet or deep fryer, heat oil to 375°.
- Drop batter by tablespoonfuls, a few at a time, into hot oil.
- Fry until golden brown, about 2 minutes per side.
- Drain on a wire rack over a baking sheet. Let cool and dust generously with powdered sugar.
Tips & Tricks
Flavor Twist: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and aroma.
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Even Portions: Use a cookie scoop for equal-sized blobs to ensure they cook uniformly.
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Small Batches: Do not overcrowd the fryer; cook in small batches so the zeppole turn evenly golden.
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Easy Removal: Use a slotted spoon to lift the donuts from the oil for quick and easy draining.
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Sugary Finish: Toss the zeppole in granulated sugar while still warm for extra crunch and sweetness.
If you make these Zeppole, we’d love to hear how they turn out in the comments or with a review. For more Italian favorites, check out our Rosettes or Pizzicati.
Thanks again to Wendy for hosting the challenge! Scroll down to see what the other bloggers are sharing for the letter Z. If you want to catch up on everything I’ve made so far, you can find all my recipes here: Alphabet Challenge 2025.
Zeppole
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm whole milk (110° to 115°)
- 3 large eggs, room temperature
- 5 tablespoons granulated sugar
- 1 teaspoon finely grated orange zest
- 3 to 3-1/2 cups all-purpose flour
- Oil for deep-fat frying
- Powdered sugar
Instructions
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, granulated sugar, orange zest, yeast mixture and 2 cups flour; beat on medium speed until smooth.
- Add 1 cup of the remaining flour and mix until incorporated. Continue adding the remaining flour, 1 tablespoon at a time, until a thick, stiff batter forms that holds its shape when dropped.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- In an electric skillet or deep fryer, heat oil to 350°F. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 3 minutes on each side.
- Drain on a wire rack over a baking sheet. Dust with powdered sugar.
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They turned out gorgeous, Jolene. Great choice and great job.
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