Pizzaria-style Zeppole (without dairy)
Golden, fluffy classic pizzeria-style zeppole, dusted generously with powdered sugar. This vegan dessert is simple to whip up, using just a handful of ingredients for a sweet treat that's perfect for the March 18th Italian festival of La Festa Di San Giuseppe, or any ol' time!
Servings: 16 Zeppole
Calories: 106kcal
Cost: $6.50
Ingredients
- 1 cup water 100-110 degrees
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 ¼ cups all-purpose flour
- 4 teaspoons olive oil
- 1 teaspoon salt
- Canola oil vegetable oil, or sunflower oil for frying
- powdered sugar
Instructions
- Warm up water to 100-110°F (37-43°C). Mix in active dry yeast and sugar, letting it bloom for 5 minutes.
- Stir the yeast mixture into a bowl with the flour, olive oil and salt. Mix until a shaggy dough forms.
- Transfer the shaggy dough onto a lightly oiled work surface and knead for about 8 minutes, until a smooth dough forms. Or you can mix it in a stand mixer with a dough hook for 6 minutes on low speed.
- Transfer the dough to a greased mixing bowl and cover it with a plate or a damp kitchen cloth for 60-90 minutes until it doubles in size.
- Heat oil to 350°F (177°C) in a deep pan over medium heat for frying.
- Tear off small portions of the risen dough (about 2-3 tablespoons in size), rolling them into balls. Let the dough balls rest on a lightly floured or oiled tray for 10 minutes.
- Fry the dough balls in the hot oil for about 4 minutes, turning them occasionally until golden. Lift them out with a slotted spoon, transfer them to a wire rack to cool and let the excess oil drip off.
- While still warm, coat the zeppole with a generous dusting of powdered sugar. Serve warm for maximum magic.
Notes
🌡️ Control Yourself:
For perfect zeppole, start with the right yeast-activating water temp, between 100-110°F (37-43°C)—warm, not hot. Similarly, frying at a steady 350°F (177°C) ensures they're golden without being oily. Use a thermometer or a deep fryer with a thermostat to keep the oil temp just right.
🍞 Dodio-Dough, There'll Be No Nose Job:
Your dough should be soft and pliable, not sticky or dry. Add flour a bit at a time if it’s too wet. This texture means light, airy zeppole.
⏳ Patience Pays:
Let your dough double in size in a warm spot and rest for ten minutes before frying. Cooler kitchen? A turned-off oven with a pan of boiling water works great for rising.
📏 Even Steven:
Shape dough balls evenly for a good look and consistent cooking. This avoids under or overcooked spots.
Nutrition
Calories: 106kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin C: 0.001mg | Calcium: 3mg | Iron: 1mg