Zeppole Donuts Recipe

Prepare the dough

In a medium saucepan over medium heat combine 1 cup water, 1/2 cup whole milk, 1/4 cup unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt. Heat until the butter melts and mixture begins to simmer (do not boil vigorously).

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and a smooth ball forms and pulls away from the sides of the pan (about 1–2 minutes). Return the pan to low heat and cook, stirring constantly, for another 30–60 seconds to dry the dough slightly; you should see a thin film form on the bottom of the pan.

Transfer the dough to a mixing bowl or stand mixer fitted with the paddle attachment. Let cool 3–5 minutes (warm to the touch but not hot). Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The finished dough should be glossy, thick but pipeable—if it seems too stiff, add the last egg in two parts.

Stir in 1 teaspoon vanilla extract. Transfer dough to a large piping bag fitted with a 1/2–3/4" round tip (or use a sturdy resealable bag with the corner snipped).

Fry the zeppole

Pour at least 2" of vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, a small drop of dough should sizzle and float immediately. Pipe 1 1/2–2 inch rounds of dough into the hot oil, cutting the tip to release; you can also pipe a ring if you prefer the classic zeppole shape. Fry in batches without overcrowding for 3–4 minutes per side, turning once with a slotted spoon or spider, until golden brown and puffed.

Transfer fried zeppole to a paper towel–lined tray to drain briefly, then roll gently in 1/2 cup granulated sugar while still warm so sugar adheres. Place on a baking rack to cool slightly before filling (warm but not piping hot).

If your dulce de leche is very thick, loosen it by whisking in up to 2 tablespoons heavy cream until it is a pipeable consistency. Transfer dulce de leche to a small piping bag fitted with a small round tip (or to a zipper bag with a small corner snipped).

Using a small paring knife or a thin skewer, make a small hole in the side or bottom of each warm zeppola (1/2"–3/4" deep). Insert the piping tip and gently fill each zeppola with about 1–2 tablespoons dulce de leche (you should feel a slight give when it’s full). Wipe any excess from the outside.

In a medium bowl whisk 2 cups powdered sugar, 1 tablespoon fresh orange zest and 3 tablespoons fresh orange juice until smooth. If the glaze is too thick, add more orange juice 1 teaspoon at a time until it reaches a thick pourable glaze. Stir in 1 teaspoon melted unsalted butter (optional) and 1/8 teaspoon salt to balance sweetness.

To incorporate extra dulce de leche flavor, warm 1/4 cup reserved dulce de leche gently in the microwave for 10–15 seconds to soften, then spoon into a small piping bag or a squeeze bottle. Dip the top of each filled zeppola into the orange glaze, allowing excess to drip back into the bowl. Optionally, make a swirl or dot of the warmed dulce de leche over the glazed top and drag a toothpick briefly to create a decorative marbled effect.

If you prefer a stronger orange aroma, sprinkle additional orange zest (about 1 teaspoon total) over the wet glaze so it adheres.

Arrange the glazed, filled zeppole on a serving platter. If glaze has set too quickly, return to a shallow warm oven (no more than 200°F / 95°C) for 2–3 minutes to slightly soften before decorating. Let the glaze firm for 10–15 minutes before serving so dulce de leche is contained.

Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator up to 2 days—bring to room temperature before serving. Re-crisp briefly in a 325°F (160°C) oven for 5–7 minutes if they lose their crispness.