Zeppole Recipe

Prepare the dough

In a medium saucepan, combine 1 cup water, 1/4 cup whole milk, 1/8 cup (2 tablespoons) unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt. Bring to a vigorous simmer over medium heat so butter fully melts and the mixture just begins to bubble.

Once simmering, remove pan from heat and immediately add 3/4 cup all-purpose flour all at once. Return pan to low heat and stir vigorously with a wooden spoon or spatula for 1–2 minutes until the dough pulls away from the sides and forms a smooth ball and a thin film forms on the bottom of the pan.

Transfer the hot dough to a mixing bowl or stand mixer fitted with the paddle attachment. Let it cool for 2–3 minutes (so it doesn’t scramble the eggs).

Add the 2 large eggs one at a time, beating well after each addition until the dough is glossy and smooth and drops slowly from the spoon in a thick ribbon. If the dough looks too stiff, you can add the second egg only partially and then beat in the remainder until the right consistency is reached.

Pipe or spoon

Transfer the choux dough to a pastry bag fitted with a large round tip (about 1/2 inch) or use two spoons. Pipe or spoon small mounds about 1.5 inches across onto a tray lined with parchment, spacing them 1–1.5 inches apart. The shapes can be round little disks (zeppole) rather than rings.

Heat oil

In a heavy deep pot or Dutch oven, add 4 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and rises slowly to the surface. Maintain temperature between 340–360°F while frying.

Working in batches (do not overcrowd), carefully drop 6–8 zeppole into the hot oil. Fry, turning as needed, until golden brown on all sides and puffed—about 3–4 minutes per batch depending on size. Adjust heat to keep oil temperature steady.

Use a slotted spoon to transfer cooked zeppole to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, dust generously with powdered sugar (about 3/4 cup divided among servings).

Place 6 oz chopped dark chocolate in a heatproof bowl. If using chocolate chips, measure by weight for accuracy.

In a small saucepan, heat 1/2 cup heavy cream until it just begins to simmer (small bubbles at edge), then remove from heat. Pour the hot cream over the chopped chocolate and let sit undisturbed for 1 minute to soften the chocolate.

Gently stir the chocolate and cream from center outward until smooth and glossy. Add 3 tablespoons hazelnut paste (or Nutella), 1 tablespoon softened unsalted butter and 1/8 teaspoon fine sea salt. Stir until fully incorporated and smooth. If the ganache is too thick to drizzle, warm briefly over a double boiler or microwave in 10-second bursts, stirring between, until pourable but not hot.

Transfer ganache to a small bowl for dipping or into a squeeze bottle/piping bag for controlled drizzle.

For a thicker hazelnut-chocolate center, allow ganache to cool until spreadable, then scoop into a piping bag fitted with a small round tip and insert into a warm zeppola to fill (optional).

If filling: make a small hole in the side or bottom of each warm zeppola with a skewer; pipe a small amount (about 1 tablespoon) of ganache into the center.

Drizzle each zeppola with chocolate-hazelnut ganache (about 1–2 teaspoons each) or dip half of each in the ganache for a richer coating. Sprinkle chopped toasted hazelnuts (about 2 tablespoons divided) over the ganache while it is still soft so they adhere.

Finish with an additional light dusting of powdered sugar if desired and serve warm.