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Cinnamon Sugar Zeppole Recipe

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Zeppole are Italian doughnuts, traditionally served on St. Joseph’s Day which honors St. Joseph (Jesus’ stepfather) on March 19th. This holiday is generally observed by Italian-American Catholics in the US, and almost everyone in Italy. While there are dozens of variations of Zeppole – most deep-fried – some filled with vanilla cream or ricotta filling - the following recipe is typical of those sold by street vendors and in some bakeries. These Cinnamon Sugar Zeppole are not filled; rather they are rolled in cinnamon sugar. Because they are made with choux paste (cream puff dough), they have a creamy center.

Makes about 24

3/4 cup water
6 tablespoons butter
1/2 teaspoon salt
3/4 cup flour
3 eggs

Oil for deep frying

2 cups sugar
2 teaspoons cinnamon
  1. Bring the water and butter to a boil in a saucepan; when the butter is melted, add the salt and flour.

  2. Stir over medium heat with a wooden spoon until the dough forms a ball and coats the bottom of the pan with a thin film.

  3. Transfer the dough to the bowl of a mixer.

  4. Turn the mixer on low and mix for a minute or two to cool the dough slightly.

  5. With the mixer running, add the eggs and beat until they are incorporated and the mixture is thick.

  6. Heat the oil to 375°.

  7. Mix the sugar and cinnamon in a Ziploc-type bag.

  8. Scoop or spoon walnut-size balls of the dough into the hot oil and cook, turning once, until puffed and golden, 4-6 minutes.

  9. Transfer to paper towels to drain briefly, then shake in the cinnamon sugar mixture.

  10. Serve warm.

Amount Per Serving
Calories 124 Calories from Fat 73
Percent Total Calories From: Fat 59% Protein 4% Carb. 37%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 34 mg
Sodium 86 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 8 g
Protein 1 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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