Doughnuts with Fillings (Italian Zeppole)

Zeppole (pronozd “zeh-po-ley”) is an Italian pastry similar to Bomboloni and are basically fried donut balls made out of Choux Pastry dough. It’s the same dough as for Cream Puffs, Chocolate Eclairs and Churros. Once you master this easy dough, you will be making bakery-quality pastries like a pro. They are very popular during St. Josephs Day in Italy which is also Italian Father’s Day. These fried pastries are traditionally served at Italian carnivals or festivals in simple paper bags dusted with powdered sugar. Zeppole are easy Italian donuts that are rolled in sugar with a fluffy, melt-in-your-mouth center. These Italian donut holes are simple to make and always disappear fast.

Zeppole Dough:
2 cups all-purpose flour, unbleached
1 cup water
4 Tbsp. butter
2 Tbsp. sugar
2 large eggs
1 tsp. baking powder
¼ tsp. sea salt
1 tsp. pure vanilla extract
vegetable oil, for frying

Filling:
1 cup pastry cream
½ cup ricotta cheese
¼ cup confectioners' sugar
½ tsp. pure vanilla extract
¼-½ cup mini chocolate chips, optional

Toppings:
confectioners' sugar, for dusting
pure honey, warmed for drizzling

Prepare the Dough:
Heat the water and butter: In a medium-sized saucepan, combine the water, butter, sugar and salt. Heat over medium heat, stirring occasionally, until the butter is fully melted and the mixture begins to simmer.

Once the mixture has come to a simmer, remove it from the heat. Gradually add the flour to the pan, stirring continuously with a wooden spoon to form a thick paste. Make sure there are no lumps in the mixture. This will create what is known as a “choux” dough, similar to the dough used for making cream puffs.

Return the saucepan to low heat and continue cooking the dough for 2-3 minutes, stirring constantly. The dough should pull away from the sides of the pan and form a ball.

Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. This will help incorporate the eggs into the dough and create a smooth, glossy texture. The dough should be thick but soft and sticky.

Stir in the baking powder and vanilla extract. Mix until everything is well combined and the dough is smooth.

Fry the Zeppole:
Pour enough vegetable oil into a deep-frying pan or pot to submerge the Zeppole (~ 2” of oil). Heat the oil over medium heat to around 350°F (175°C). You can test the temperature of the oil by dropping a small amount of dough into the oil - it should bubble and rise to the surface quickly.

Use a spoon or a pastry bag to form small balls or rings of dough. If you prefer, you can pipe the dough into a ring shape by squeezing it out into the hot oil.

Carefully drop the dough into the hot oil in small batches. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to flip them if necessary.

Once fried, remove the Zeppole from the oil and place them on a plate lined with paper towels to drain any excess oil. Let them cool for a few minutes.

Make the Pastry Cream (Optional):
In a medium saucepan, heat 1 cup of milk over medium heat. In a separate bowl, whisk together 2 egg yolks, ¼ cup of sugar and 1 Tbsp. of cornstarch. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and cook over low heat, whisking constantly, until it thickens. Once thickened, remove from heat and stir in 1 tsp. of vanilla extract. Let the pastry cream cool completely.

For a Lighter Filling, mix the cooled pastry cream with ½ cup of ricotta cheese and ¼ cup of confectioners' sugar. This will give the filling a creamy and slightly tangy flavour.

Assemble the Zeppole:
Use a piping bag or a spoon to fill the Zeppole with the pastry cream mixture. If you prefer, you can fill them with ricotta cheese, chocolate, or even fruit jam for a different twist.

After filling the Zeppole, dust them generously with confectioners' sugar. If desired, drizzle some honey over them for extra sweetness.

Serve the Zeppole warm or at room temperature. They are best enjoyed fresh but can be stored in an airtight container for up to 2 days.