"Bring to life the delicious edible treats that are found in bakeries across Italy, from everyday little pleasures to show-stopping celebration cakes for special occasions."
- The Italian Bakery
It was ladies' up for zeppole, and we brought it. Baking is a labor of love, and since Kat's favorite piece of kitchen equipment is a piping bag, zeppole is right up her alley. She was hype!
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The Italian Bakery
This zeppole recipe comes from The Italian Bakery: Step-by-Step Recipes with The Silver Spoon by The Silver Spoon Kitchen.
The Silver Spoon was first published in 1950 and quickly gained popularity, becoming one of the most influential Italian cookbooks of all time. Considered by many as the bible of authentic Italian cuisine, it has sold more than three million copies in Italy and has been translated into twelve languages.
From the authors of the original The Silver Spoon, we can now enjoy The Italian Bakery, an exploration of the art of pâtisserie.
We had so much fun playing with the piping bag, our zeppole relaxed on the counter for a bit, but it still turned out incredible.
Try to get the choux pastry dough in the oven right after you pipe it to maintain the fancy design, unless your kitchen is super chill. You can play with the piping bag while they bake and deep-fry.
Whether you're topping them with powdered sugar, custard, cherries, or a combo, these zeppole taste just as good as the bakery zeppole from my childhood. I bet the kids wish all their subjects tasted like zeppole.
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How to Make Zeppole
Ingredients
- flour - type "00" flour or all-purpose flour is needed for this zeppole recipe
- eggs
- butter - unsalted butter
- water
- oil - vegetable oil for frying
- sugar - confectioners' sugar for dusting
- custard - make your own confectioners' custard or use a custard powder
- cherries - halved black cherries in syrup, but you can also use your favorite
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Equipment
- prep bowls
- measuring cup
- measuring spoons
- saucepan
- wooden spoon
- kitchen scale
- plastic wrap
- piping bag
- star or zeppole piping tip
- baking sheets
- parchment paper
- cooling rack or paper towels
- kitchen thermometer
- wok or deep saucepan with heavy base
- spider strainer
Melt the Butter
Wash your hands with soap and water. Use a measuring cup to add the water to a saucepan. Add the butter and salt. Heat over low heat until the butter melts. Turn the heat to high and bring to a full boil. Remove the saucepan from heat and turn off the stove.
Add the Flour
Use a kitchen scale to weigh the flour. Immediately add the flour to the butter mixture. Stir with a wooden spoon to make a paste.
Cook and Cool
Cook over low heat while stirring for 1-2 minutes. You should have a smooth dough that comes away from the sides of the pan. Transfer the dough to a bowl and let cool to room temperature. Turn off the stove.
Add the Eggs
Add the eggs to the dough, one at a time, while mixing with a spoon. Each egg should be fully incorporated before moving on to the next egg.
It helps to have a friend from here on out. Place the dough in the fridge for 30 minutes. Line the baking sheets with parchment paper.
Locate the pastry section of your kitchen for the next step.
Pipe the Zeppole Dough
Preheat the oven to 425 degrees Fahrenheit. Prep the piping bag and fill it with the choux dough.
The Italian Bakery includes helpful step-by-step photos, including how to set up a piping bag for pastry.
Pipe the dough onto the lined baking sheets in ring shapes, about 3 inches in diameter. Be sure to leave space between them as they will expand in the oven.
Bake Them
Transfer the baking sheets to the oven and bake the zeppole for 10 minutes to firm them up. Turn off the oven when finished.
Deep-Fry Them
While they are baking, fill a wok with enough vegetable oil to fry the zeppole. Heat the oil to 350 degrees Fahrenheit. When the zeppole are done baking, fry them in the oil in batches of 3 or so until they are fluffy and golden. Turn them over as needed using the spider strainer.
Top Tip
The temperature of the oil must remain consistent at 350 degrees Fahrenheit so the zeppole cook through without browning too much. Check the temperature of the oil between batches.
Add the Desired Zeppole Toppings
Place the cooling rack over a baking sheet. Transfer the zeppole to the cooling rack. Turn off the stove.
Once cooled, transfer to a plate and top with confectioners' sugar, custard, and cherries as desired.
free recipe!
Zeppole
Donuts with all the fun and flavor of your favorite Italian bakery.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
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Zeppole from The Italian Bakery
Equipment
- Plastic Wrap
- Piping Bag
- Metal Piping Tips star or zeppole
- Baking Sheet x2 if possible
- Parchment Paper
- Cooling Rack or paper towels
- Kitchen Thermometer
- Blue Carbon Steel Wok or deep saucepan with heavy base
Ingredients
For the Donuts
- 2 cups all-purpose flour or type "00" flour
- 6 eggs
- 7 tablespoon unsalted butter
- 1 cup water
- vegetable oil for frying
To Decorate
- confectioners' sugar for dusting
- 2 ½ cups confectioners' custard
- black cherries in syrup, halved
Instructions
- Melt the Butter: Wash your hands with soap and water. Use a measuring cup to add the water to a saucepan. Add the butter and salt. Heat over low heat until the butter melts. Turn the heat to high and bring to a full boil. Remove the saucepan from heat and turn off the stove.
- Add the Flour: Use a kitchen scale to weigh the flour. Immediately add the flour to the butter mixture. Stir with a wooden spoon to make a paste.
- Cook and Cool: Cook over low heat while stirring for 1-2 minutes. You should have a smooth dough that comes away from the sides of the pan. Transfer the dough to a bowl and let cool to room temperature. Turn off the stove.
- Add the Eggs: Add the eggs to the dough, one at a time, while mixing with a spoon. Each egg should be fully incorporated before moving on to the next egg. Place the dough in the fridge for 30 minutes. Line the baking sheets with parchment paper.
- Pipe the Zeppole Dough: Preheat the oven to 425 degrees Fahrenheit. Prep the piping bag and fill it with the choux dough. Pipe the dough onto the lined baking sheets in ring shapes, about 3 inches in diameter. Be sure to leave space between them as they will expand in the oven.
- Bake Them: Transfer the baking sheets to the oven and bake the zeppole for 10 minutes to firm them up. Turn off the oven when finished.
- Deep-Fry Them: While they are baking, fill a wok with enough vegetable oil to fry the zeppole. Heat the oil to 350 degrees Fahrenheit. When the zeppole are done baking, fry them in the oil in batches of 3 or so until they are fluffy and golden. Turn them over as needed using the spider strainer.
- Add the Desired Zeppole Toppings: Place the cooling rack over a baking sheet. Transfer the zeppole to the cooling rack. Turn off the stove. Once cooled, transfer to a plate and top with confectioners' sugar, custard, and cherries as desired.
Notes
- Do not dispose of cooking oil in the sink. It will clog the drain. When it is room temperature, transfer it to a disposable container and seal. Place it in the trash.
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/zeppole
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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