Jul 13 2026
Restaurants›Woodfire Rockford›Zeppole Recipe

Zeppole Recipe

Inspired by Woodfire Rockford
Time1h
Serves12

Italian doughnut holes, served with chocolate & caramel.

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Ingredients

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Doughnut Mixture

Chocolate Sauce

Caramel Sauce

Method

Doughnut Preparation

  1. 1

    Mix Dry Ingredients

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

  2. 2

    Combine Wet Ingredients

    In another bowl, beat together the eggs, milk, and vanilla extract until smooth and well blended.

  3. 3

    Combine Mixtures

    Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix; a few lumps are fine.

  4. 4

    Heat Oil

    In a deep saucepan, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.

  5. 5

    Fry Doughnut Holes

    Using a small cookie scoop or a spoon, carefully drop balls of the batter into the hot oil, frying a few at a time to avoid overcrowding. Fry until golden brown, about 3-4 minutes, turning occasionally.

  6. 6

    Drain Excess Oil

    Using a slotted spoon, remove the zeppole from the oil and place them on a plate lined with paper towels to drain excess oil.

Chocolate Sauce Preparation

  1. 7

    Heat Cream

    In a small saucepan over medium heat, bring the heavy cream to a gentle simmer.

  2. 8

    Melt Chocolate

    Remove the saucepan from heat and add the semi-sweet chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.

Caramel Sauce Preparation

  1. 9

    Melt Sugar

    In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.

  2. 10

    Add Butter

    Once the sugar is melted, carefully add the butter and stir until it is fully incorporated.

  3. 11

    Add Cream and Flavor

    Slowly pour in the heavy cream while stirring continuously. Be cautious, as the mixture may bubble up. Add vanilla extract and a pinch of salt, stirring until smooth.

  4. 12

    Cool Sauce

    Remove the saucepan from heat and let the caramel cool slightly before serving.

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