Best 2 Zeppoli Italian Fried Bread Dough Recipes

Zeppoli, a traditional Italian fried bread dough, has been a beloved treat for centuries. Originating in Southern Italy, these fluffy and golden-brown pastries hold a special place in Italian cuisine. Typically served as part of street food markets, family celebrations, and holidays, zeppoli offer a delightful combination of crispy exteriors and soft, airy interiors. Join us as we explore the best recipe to whip up this irresistible delicacy in your own kitchen, ensuring a taste of Italian heritage and culinary excellence in every bite.

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ZEPPOLI (ITALIAN FRIED BREAD DOUGH )

Zeppoli (Italian Fried Bread Dough ) image

Make and share this Zeppoli (Italian Fried Bread Dough ) recipe from Food.com.

Provided by Poppy

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (1/4 ounce) package active dry yeast
1 cup water
1 1/2 cups all-purpose flour
1 quart vegetable oil (for frying)
2 tablespoons confectioners' sugar

Steps:

Heat about 3 inches of oil in a saucepan to 375°F (119°C).
In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
Stir the remaining 1/2 cup water into the bowl.
Add flour, beating vigorously until a soft dough forms.
Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
Place dough in a greased bowl, and turn to coat the surface.
Cover with a damp cloth.
Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
Fry golf ball sizes of dough in batches until golden brown.
Drain on paper towels.
Sprinkle with confectioners' sugar, and eat while still hot.

ZEPPOLI (ITALIAN FRIED BREAD DOUGH) RECIPE - (3.6/5)

Zeppoli (Italian Fried Bread Dough) Recipe - (3.6/5) image

Provided by junerodgers

Number Of Ingredients 5

Ingredients

1-1/4 oz package active dry yeast
1 cup water
1 1/2 cups all-purpose flour
1 quart vegetable oil (for frying)
2 tablespoons confectioners' sugar

Steps:

Heat about 3 inches of oil in a saucepan to 375°F. In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes. Stir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

Tips:

Use all-purpose flour for a light and airy zeppole. Bread flour will result in a denser zeppole.
Make sure the water is lukewarm, not hot. Hot water will kill the yeast and prevent the zeppole from rising.
Let the dough rise in a warm place for at least 30 minutes, or until it has doubled in size. This will help the zeppole to be light and fluffy.
When frying the zeppole, use a deep fryer or a large saucepan filled with oil. The oil should be hot enough to fry the zeppole quickly, but not so hot that it burns them.
Drain the zeppole on paper towels to remove excess oil.
Serve the zeppole warm, sprinkled with powdered sugar or cinnamon sugar.

Conclusion:

Zeppole are a delicious and easy-to-make Italian fried bread. They are perfect for breakfast, lunch, or dinner, and can be served with a variety of toppings. Whether you like them sweet or savory, there is a zeppole recipe out there for everyone. So next time you are looking for a quick and easy snack, give zeppole a try!