Zeppole (Italian Doughnuts) - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

What is zeppole dough made of? ›

Zeppola (the singular for zeppole) dough is usually loose and sticky, perfect for dropping in hot oil for frying. Some zeppole recipes call for ricotta cheese, some are more like choux pastry, and others are similar to other fried doughnut recipes made with yeast, flour, egg, milk and sugar.

Zeppoli - Italian Doughnuts Recipe.

Refrigerate: Pastry cream is perishable, so it's necessary to store zeppole in the refrigerator to avoid spoilage and potential foodborne illness.

Zeppole are typical of Italian cuisine, especially that of Rome, Naples and Lecce. Zeppole originated in Ancient Rome when people started frying dough and putting sugar or cinnamon on it.

: a doughnut made from cream puff dough.

Zeppole (zeppola in the singular) is a traditional doughnut-like fritter that, rather than stuffed, is twisted into a coil and topped with yumminess.

The main difference between a beignet and a zeppole is the dough as well as the shape. Zeppoles are looser than beignets, and the dough tends to be stickier. They're also made by drop spooning them into oil, whereas beignets have a very distinct square or rectangle shape.

Our honeymooners are made from our donut dough and topped with a generous spoonful of our fruity pie fillings and surrounded by vanilla icing. CHERRY. APPLE.

The CADBURY MINI EGGS^® Dream Donut is a fun and festive donut that's dipped in white fondant, decorated with colourful sprinkles and topped with a nest of CADBURY MINI EGGS^®. Also available now are the CADBURY MINI EGGS^® Cookies, which are packed with the famous and beloved crunchy, chocolatey CADBURY MINI EGGS^®.

Zeppole (also known as Zippoli) are best served nice and hot, so prepare the mixture ahead of time, then fry them up on the spot for your guests!

Is zeppole made from pizza dough? ›

Pizza dough fried and sprinkled with sugar while warm make these Zeppole the perfect snack. When I was growing up, periodically my Sicilian mother would make Zeppole. Imagine golden fried pizza dough that puffs up when it hits the hot oil and is abundantly sprinkled with sugar once it's out of the frying pan.

Storage – Keep the zeppole in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer in an airtight container for up to 3 months. Reheating (from fridge) – Wrap the zeppole in foil and reheat in a 350 degree oven for 10 minutes.

One theory traces back to the biblical story of Joseph, Mary, and Jesus fleeing to Egypt. It's said that during this time, Joseph sold sweet pancakes to support his family, creating an association between his name and sweets – like zeppole.

They might have originated in Ancient Rome, in the guise of fritters, decorated with sugar or cinnamon. The present-day zeppola was created in the eighteenth century and is filled with choux cream (or chocolate), decorated with confectioners' sugar and preserved sour cherries.

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

Many traditional zeppole recipes involve adding ricotta to the batter mixture, which is an ingredient never seen in beignets. This is often what makes the batter sticky, so it can be piped or spoon-dropped directly into hot oil for frying, unlike beignets, which are first rolled out and cut into squares.

Start by sprinkling yeast over warm water to activate, then add flour, sugar, salt, milk, shortening, and eggs to create the dough. Knead the dough until smooth, cover it, and allow it to rise until doubled in size. Roll the dough out to a ½ inch thickness before using a doughnut cutter to create a shape.

One of the theories claims that after St. Joseph fled to Egypt with Mary and Jesus, he started to sell pancakes to provide for his family, therefore, tying sweets and desserts like zeppoles to his name.