Zeppelis Recipe

Bloom yeast

In a small bowl, combine warm milk (about 100–110°F / 38–43°C) and 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the milk, stir gently, and let sit 5–10 minutes until foamy.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, remaining 1 tablespoon granulated sugar, and salt.

Combine wet & dry

Add the foamy yeast mixture, beaten egg, melted butter, and vanilla extract to the flour. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy. (If using a stand mixer, knead with the dough hook on medium speed 4–5 minutes.)

First rise

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

Portion

Punch down the risen dough and transfer to a lightly floured surface. Roll into a log and divide into 24 even pieces (about 1 inch / 25 mm each). Shape each piece into a smooth ball by cupping and rolling on the counter.

Second rest

Place dough balls on a parchment-lined tray, cover loosely with plastic wrap or a towel, and let rest 20–30 minutes until slightly puffy.

Heat oil

Pour oil into a medium, heavy-bottomed pot to a depth of about 2–3 inches (use enough so zeppelis can float). Heat over medium heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily.

Fry in batches

Using a slotted spoon or spider and working in small batches (4–6 balls at a time), gently drop dough balls into the hot oil. Fry, turning occasionally, until golden brown on all sides, about 2–3 minutes per batch. Avoid overcrowding to keep oil temperature steady.

Drain

Remove cooked zeppelis with a slotted spoon to a wire rack set over a sheet pan or to a paper towel-lined plate to drain briefly for 1–2 minutes.

Coat in sugar

While still warm (but not soaking with oil), place the fried zeppelis in a shallow bowl with 1/2 cup granulated sugar. Toss gently until evenly coated. Transfer to the rack to cool slightly.

Prepare Nutella drizzle

Warm the Nutella slightly so it's pourable. Place Nutella in a heatproof bowl and microwave in 10–15 second bursts, stirring between, until just fluid. If too thick, stir in up to 1 tablespoon warm water until it reaches a drizzling consistency.

Drizzle & dust

Arrange sugar-coated zeppelis on a serving platter. Using a spoon or squeeze bottle, drizzle the warmed Nutella over the zeppelis. Finish by sifting or sprinkling powdered sugar lightly over the top.

Serve

Serve warm for best texture: slightly crisp outside and tender interior. Leftovers can be kept at room temperature for a few hours; reheat briefly in a low oven (300°F / 150°C) for a few minutes to refresh.