Zeppole (Italian Donuts)

You are seriously going to lose your shit.
One word: Zeppole aka Italian Donuts. …Okay, that was 4 words. Or rather, 3 words and an acronym.
Blueberry Compote
I’m not even joking. I am about to blow your freakin’ minds. Or at least, the donuts I’m posting about will. Personally, I might inspire a giggle or a smirk or on a bad day (read: day 4 of working from home without visitors = I forget to shower and in all honesty, brush my teeth) an ounce of repulsion but these bad boys will make you ache and make more noise than Meg Ryan in the infamous diner scene.
Blueberry Stuffed Pastries
Every once in a while I make something that turns out so well, I wolf it down and swear to God that it must be the best thing I’ve ever cooked up. This, my friends, is one of those things. In fact, give me a plate of these – I’m talkin’ a big ass family size American style Turkey platter full – and once I scarf them down, I’d gladly walk myself to the gallows and die a happy woman. 
Stuffed Donuts
If you know me at all, you know I like my Italian food; desserts are no different. Unfortunately I can’t lay claim to this recipe, but I can say with absolute certainty that it works. And it will mess you up. In a good way. Except for maybe your waistline – but who cares? I live for food like this; it’s the reason I get up in the morning. Bring on the stretchy tummy pants.

Italian Recipe - Italian Donuts

Zeppole (Italian Donuts)

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Servings 10 donuts


Ingredients for Donuts:

  • 4 Oz Unsalted Butter room temperature and cut into 1/2-inch pieces.
  • 1/4 C Water.
  • 1/4 C Sugar plus more for topping.
  • 1/4 Tsp Salt.
  • 1 C All Purpose Flour.
  • 4 Pastured Eggs.
  • Vegetable Oil for frying.

Ingredients for Fresh Berry Compote (optional... but highly recommended):

  • 2 C Fresh Blueberries.
  • 1/3 C Sugar.
  • 'Lil Water.


  • In a medium sized saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove from the heat and add the flour. Quickly stir the mixture until all the flour is just fully incorporated and forms a thick dough.
  • Return the pan to the heat and stir continuously for 2 minutes.Scrape the mixture into a bowl and beat at medium speed with a hand mixer (you could use a whisk here but you're gonna need some serious arm muscles). Add the eggs, 1 at a time until fully incorporated. Beat the mixture for 3 to 4 minutes until thick and glossy. Refrigerate the dough for 15 minutes.
  • In a large heavy-bottomed saucepan or wok, pour in enough oil to fill to about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Alternatively, a cube of bread will brown in a couple of minutes. If it browns too quickly, turn down the heat! If it takes longer than that, allow the oil to heat longer. If your oil is too hot you risk setting the house on fire; If the oil is too cold, you'll end up with soggy, greasy donuts.
  • Using a soup spoon or ice cream scoop, carefully slide dollops (about 1 tablespoon) of the dough into the oil. Be sure not to crowd the pan - you want the oil to maintain it's temperature. Fry for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels and toss in sugar while still hot. Repeat until all of the dough has been used.
  • If filling with the berry compote: place washed berries, sugar and about 1/4 - 1/3 C water in a saucepan. Set over medium-high heat, stirring often and bring berries to a boil. Cover, reduce heat to medium and allow berries to break. Reduce until mixture is soft, pulpy and gooey. Remove from the heat, allow to cool slightly and puree with a hand blender until smooth. Pour into a pastry bag fitted with a pointed tip.
  • To stuff the donuts: Being careful not to rub all the sugar off, insert a sharp knife halfway into the donuts and wiggle the tip so it creates a small cavern inside. Pull the knife out and gently squeeze the berry filled pastry bag into the center of the donuts. Don't squeeze too hard or you'll have berry mush everywhere. Like I did.
  • Ravenously eat.


Tried this recipe?Let us know how it was!


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