Zeppole Recipe

Activate Yeast

In a small bowl, combine warm milk (about 110°F) and active dry yeast. Let sit for 5-10 minutes until foamy.

Make Dough

In a large mixing bowl, combine flour, sugar, and salt. Add yeast mixture, melted butter, eggs, and vanilla extract. Mix until a smooth dough forms.

Knead

Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.

Shape Zeppole

Once risen, punch down the dough and divide into small balls (about the size of a golf ball). Place on a parchment-lined baking sheet and let rise for another 30 minutes.

Heat Oil

In a deep fryer or large pot, heat oil to 350°F (175°C).

Fry Zeppole

Carefully drop the dough balls into the hot oil, a few at a time. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Make Ganache

In a saucepan, heat heavy cream until just simmering. Pour over chocolate chips in a bowl and let sit for 5 minutes. Stir until smooth.

Prepare Anglaise

In a saucepan, heat heavy cream with the vanilla bean (split and scraped) until just simmering.

Combine Yolk Mixture

In a bowl, whisk together egg yolks and sugar. Gradually add warm cream, whisking continuously. Return to saucepan and cook gently until thickened, about 5-7 minutes.