Method

Activate the Yeast

In a small bowl, dissolve the active dry yeast in warm water. Let it stand for 5–10 minutes until foamy.

Prepare the Dough

In a saucepan over low heat, melt the butter with sugar and salt. Add flour gradually, stirring constantly until it forms a smooth, thick paste. Remove from heat.

Incorporate Eggs

Let the dough cool slightly, then mix in eggs one at a time. Stir vigorously to maintain a smooth consistency. Add the activated yeast mixture and combine well.

Rest the Dough

Transfer the dough to a large bowl, cover it with a clean kitchen towel, and let it rise for about an hour in a warm place until doubled in size.

Heat Oil

Pour olive oil into a deep frying pan, filling it halfway. Heat to 375°F (use a candy thermometer for accuracy).

Fry the Zeppole

Using a spoon or piping bag, drop small portions of dough into the hot oil. Fry in batches, ensuring the oil temperature remains steady. Fry until golden brown, about 2–3 minutes per side.

Drain and Coat

Remove zeppole with a slotted spoon and place them on paper towels to drain excess oil. Roll in powdered sugar or cinnamon sugar while still warm.

Serve

Serve fresh and warm for the best texture and flavor.

Variations & Tips

Zesty Twist: Add lemon or orange zest to the dough for a citrusy flavor.

Alternative Oils: Use vegetable oil if olive oil isn’t available, as it has a higher smoke point.

Classic Style: Skip the sugar topping and serve with honey or a chocolate drizzle.

Dietary Substitutions: For gluten-free zeppole, use a gluten-free all-purpose flour blend.

Storage Tip: Zeppole are best eaten fresh. To reheat, bake in a 350°F oven for 5 minutes.