Zeppoli Recipe

Bloom yeast

Pour warm whole milk (about 100–110°F / 38–43°C) into a small bowl. Stir in 1 tsp of the granulated sugar and the active dry yeast. Let sit 5–8 minutes until foamy and fragrant.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, remaining 1 tbsp granulated sugar, and fine salt until evenly combined.

Combine wet and dry

Make a well in the center of the flour. Add the foamed yeast/milk, beaten eggs, melted butter, vanilla extract, lemon zest, and orange zest. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky, and elastic. If using a stand mixer, knead on medium-low for 5–6 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Prepare frying oil

Pour neutral frying oil into a heavy-bottomed pot to a depth of about 2–3 inches (use only enough to allow donuts to float). Heat over medium heat and attach a thermometer. Heat oil to 350°F (175°C).

Shape zeppoli

Gently deflate the risen dough and transfer to a lightly floured surface. Pinch off pieces about 1.5–2 tablespoons each (roughly 20–24 pieces for recipe). Roll each piece between your palms into a loose ball — do not overwork. Alternatively, for larger zeppoli, make 1–1.5 ounce balls. Place shaped pieces on a parchment-lined tray, cover lightly and let rest 10–15 minutes while oil heats.

Fry in batches

Working in small batches (4–6 balls depending on pot size), gently slide zeppoli into the hot oil. Fry, turning occasionally with a slotted spoon, until golden brown and puffed, about 2–3 minutes per side (total 4–6 minutes). Maintain oil temperature around 340–360°F (170–180°C).

Drain

Use a slotted spoon to remove zeppoli and transfer to a rack set over a baking sheet lined with paper towels to drain excess oil for a minute.

Citrus sugar coating

While the zeppoli are still warm, whisk together powdered sugar, fresh lemon juice, fresh orange juice, optional Grand Marnier, and 1/4 tsp fine sea salt in a shallow bowl to make a slightly thick, pourable glaze. Toss warm zeppoli gently in the glaze so they are lightly coated, or spoon the glaze over each ball. Alternatively, for a simpler finish, dust generously with powdered sugar.

Serve

Transfer glazed zeppoli to a platter. If desired, dust again lightly with powdered sugar, garnish with thin lemon slices or candied orange peel, and serve immediately while warm.

For brunch presentation, place zeppoli on a serving plate, sprinkle additional powdered sugar to taste, and add lemon slices or candied orange peel for color. Offer extra glaze or jam at the table.