ZEPOLI'S Recipe

Activate yeast

In a small bowl, combine the warm water (about 105–115°F / 40–46°C), 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If it doesn't foam, discard and use fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, remaining 1 tablespoon sugar, and fine sea salt until evenly distributed.

Combine wet and dry

Make a well in the center of the flour. Add the foamy yeast mixture, warm milk, beaten egg, and melted butter. Using the mixer on low (or a wooden spoon by hand), mix until a shaggy dough forms and most of the flour is incorporated, about 2–3 minutes.

Knead

Increase mixer speed to medium and knead with the dough hook for 5–7 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding up to 1–2 tablespoons flour if dough is overly sticky.

First rise

Lightly oil a clean bowl with the 1 teaspoon vegetable oil, place the dough in the bowl and turn to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot until doubled in size, about 1 to 1¼ hours.

Punch and rest

Punch the risen dough down to release gas. Turn it out onto a lightly floured surface and let rest 10 minutes to relax the gluten—this makes shaping easier.

Shape for frying

Divide the dough into 16 equal pieces (about 2 ounces / 55 g each). Working with one piece at a time, gently stretch or roll into flat rounds or elongated ovals about 4 inches across and roughly 1/4-inch thick. Keep shaped pieces covered while you work so they don't dry out.

Heat oil

Pour at least 2 inches of vegetable or canola oil into a large heavy-bottomed pot or Dutch oven (adjust oil quantity so pieces will float freely). Attach a deep-fry or candy thermometer and heat oil to 350°F (175°C). Maintain this temperature during frying for golden, evenly cooked zeppoli.

Fry dough

Working in batches to avoid overcrowding, gently slide 3–4 pieces of shaped dough into the hot oil. Fry, turning once, until puffed and golden brown on both sides, about 1 to 1½ minutes per side (total 2–3 minutes). Use a slotted spoon or spider to transfer to a paper towel-lined rack to drain. Adjust heat as needed to keep oil near 350°F.

Finish — sweet

While still warm, place fried zeppoli in a shallow bowl with the confectioners' sugar (and cinnamon if using) and toss lightly to coat, or dust generously with a sieve. Serve warm.

Finish — savory (optional)

For a savory variation, instead of powdered sugar, sprinkle lightly with kosher salt and serve alongside marinara or garlic butter for dipping.

Storage & Reheating

Serve immediately for best texture. To store, cool completely and keep in an airtight container at room temperature up to 24 hours. Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh crispness; avoid microwaving which makes them soggy.