Italian Doughnuts

Italian Doughnuts


Pick any Italian festival and you will always find traditional foods playing a huge part in making the celebration memorable. Among these celebratory-special dishes, the Zeppola di San Giuseppe is a very popular doughnut dish. This airy doughnut is filled or topped with pastry cream and garnished with amarena on top.


  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • oil for frying
  • 1/4 cup confectioners sugar, to dust


  1. Take a medium saucepan and pour water, milk, butter, granulated sugar, and salt into it. Bring everything to a boil over medium flame. 
  2. Once done, remove it from the flame and stir one cup of flour using a wooden spoon. 
  3. Incorporate it well. Once well combined, put the saucepan back on the medium flame and stir constantly for another two minutes to partially cook the flour. 
  4. Now, transfer the dough to a large mixing bowl and beat it using an electric mixer on medium speed for a minute. 
  5. Then, add 4 eggs, one by one. Combine well after each addition. 
  6. Once eggs are combined, beat the mixture for another minute, until you get a smooth dough that forms a thick ribbon when you pull up on the whisk.
  7. Transfer this dough to a popping bag with a half-inch opening. 
  8. Pour oil and heat it. Once the oil is hot, pipe zeppole into the hot oil. 
  9. Swiftly cut the dough as you pipe your zeppole into the oil. 
  10. Fry it for around 5 minutes in total, turning them over after 2 minutes. Once fried, put them on paper napkins to absorb excess oil. 
  11. Dust them with powdered sugar and serve!