Zeppole – Easy Italian Donuts (VIDEO)
Zeppole donuts are rolled in sugar with a fluffy, melt-in-your-mouth center. These Italian donut holes are simple to make and always disappear fast. Watch the easy video tutorial.
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Zeppole Video Tutorial
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What is Zeppole?
Zeppole are an Italian pastry similar to Bomboloni and are basically fried donut balls made out of Cream Puff dough. 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.
Ingredients for Zeppole
This Zeppole recipe uses the same choux pastry dough as Cream Puffs, Chocolate Eclairs and Churros. Once you master this easy dough, you will be making pastries like a pro.
- Milk – we use whole milk, but 2% will work
- Water – we use filtered water
- Unsalted butter – If using salted, omit the extra salt.
- Sugar – you just need 1 tsp for the dough
- Salt – to balance the sweetness
- All-purpose flour – measured correctly
- Eggs – use large eggs, at room temperature
The Best Toppings for Zeppole
You can cover Zeppole in a variety of coatings. Our favorites are:
- Powdered Sugar – dust over the top of fried donuts
- Granulated Sugar – fill a bowl with sugar and roll the hot Zeppole to coat
- Cinnamon Sugar – this will make the donut holes taste like mini churros. Combine 1/2 cup sugar with 1 tsp cinnamon in a bowl and roll Zeppole as soon as they are done frying.
How to Fry Zeppole
A Pot or Dutch Oven: You can deep fry in a regular pot, just be sure to use a clip-on thermometer to gauge temperature and a wire strainer helps with quickly straining and removing the fried zeppole.
Deep Fryer: This is our favorite method and we love our deep fryer because it automatically adjusts to the correct temperature, it drains and filters the oil for you and it has a wire basket for easy transferring of the fried donuts. Also, nearly everything that needs cleaning is dishwasher-friendly.
Pro Tip: Once the Donuts are out of the oil, transfer them to a paper-towel lined plate to absorb any extra oil.
Common Questions
Zeppole is pronounced “zeh-po-ley”
If you wish to bake the pastry, we suggest following our cream puff tutorial for piping and baking the dough. You can fill the baked pastry if desired like we did our Baked Donuts, or simply dust the top with powdered sugar.
Use neutral-tasting oil with a high smoke point such as vegetable oil, peanut oil, or canola oil. We use peanut oil in our deep fryer.
Once Zeppole are fried, they are best enjoyed fresh the day they are made. You can make the Choux Pastry Dough ahead, just cover and refrigerate up to 3 days. You can also freeze up to 3 months.
Zeppole are irresistibly good. Walk into a room of kiddos with a bowl of these sweet treats and watch everyone’s eyes light up. I hope this Zeppole recipe becomes a favorite for you and your loved ones.
More Italian Desserts
If you loved these Italian Donuts then you won’t want to miss our top-rated, reader-favorite Italian Desserts.
- Tiramisu – no-bake dessert
- Panna Cotta – with fresh berry sauce
- Affogato – simple, 2-ingredient dessert
- Berry Tiramisu – a summer twist on a classic
- Jeweled Biscotti – with dried fruit and nuts
Zeppole Recipe (Easy Italian Donuts)
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- oil for frying, such as peanut oil or vegetable oil
- 1/4 cup confectioners sugar, to dust
Instructions
- In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
- Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
- Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
- Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
- Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
- Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello Natasha, it’s Misty so I had made your Zeppoli recipe and I did it doing it by hand but now that I have a KitchenAid I wanted to know is there any tricks to doing it with a KitchenAid or anything that I have to do different? I really wanna make these for my husband again and see if they come out different now that I have the KitchenAid please help.
Hi Misty! You should be able to use a stand mixer in step 3 without any special instructions. You may need to adjust the speed accordingly.
Didn’t taste as I would expect. I’m from NYC. We have the best zepolis. These aren’t it for me.
Thank you so much I was trying to find this recipe for a whole year I’m from New York and the pizzerias in New York that sell supples I live in PA and pa don’t sell them they sell funnel cake it’s not the same again thank you so much I’ll be making them and I will send you a picture
I hope you love these donuts, Mildred!
Hi Natasha
I am making these as a dessert for Easter. I’ve made them for my husband and daughter before but never for my entire family. If I make them right before dinner will they keep until after dinner? And would you add the powdered sugar right before dessert time?
Hi Amy! Yes, that would be fine. You can add powdered sugar before serving.
Hi, Natasha! Do you have a similar recipe using baking, and not frying? If not, I may splurge and fry them. I’ve followed you for years and I have to say, I am impressed that after all this time you still interact with your readers. Thanks for all you do; hope your family is well!
Hi Kate, I don’t have a baked version for this one, but I have a baked donut recipe HERE that you may enjoy. 🙂
Natasha, I love your website and use your recipes frequently. With respect to the Zeppole recipe, I want to use with with my 4-H Baking Club, ages 8 to 12 with my deep fryer. I don’t feel comfortable having them pipe the dough right into the hot oil. Could they pipe it in a circle on small cut parchment squares and drop the dough with paper into the oil and retrieve the paper when it separates with tongs? Any ideas?
Hi Kathy! I think that could work since its heat resistant to higher temperatures but I’ve never tested it myself to advise.
Thanks Natasha, I will let you know how they turn out. Our bake day is this Saturday!
Our 4-H Bake Day making your zeppole recipe was a huge success. The parchment squares worked well instead of cutting the zeppole dough over the hot oil. The kids loved the recipe, making and especially eating them. As an added touch we made chocolate whipped cream and piped some into each zeppole. Yummy! The age range of the kids was 8 to 13, 8 kids and 8 adults, lucky I have a big kitchen. Thanks for this great recipe and all the others I’ve used from you. Love your website.
Hi Kathy! That’s wonderful. How fun. Thank you for sharing.
I made these with 1for1 Bobs Red Mill gluten free flour and they came out AMAZING. No changes at all to the recipe except using the gf flour. Irresistibly light and puffy. So happy to make gluten free treats for my little boy who can’t handle gluten! Deep fried them in coconut oil. Perfection. Natasha, your recipes are always golden! I’ve made a ton of them gluten free and they still come out perfect.
I’m so glad to hear it worked well with gluten free flour, Eileen! Thank you so much for sharing that with me.
hi…Please tell the best oil to use for Zeps?
Thank you.
Sal
Hi Sal! Yes, see my recipe notes above, “common questions” where I made recommendations for this.
for some reason it was to watery, added another cup of flour.
Hi Luigi! Did you by chance use extra large eggs instead of large ones? I didn’t have this issue but it can vary depending on the size of the eggs and how things were measured. You can watch my tutorial on how to measure ingredients HERE if you need assistance.
I’m not sure what happened with mine but I felt like the inside wasn’t cooked all the way and it tastey eggy. I tried it three different times and still got that taste 😭
I am wondering if I could make these with a one to one gluten free flour?
Hi Rachael, I haven’t tested this recipe with gluten-free flour. If you do an experiment, please share with us how it goes.
after doing lots of research. zeppole. your recipe is a good one so many variations there are. the pizza dough one was not listed anywhere. but it was a way of making that desert after the pizza binge in those old days after ww2 eggs and butter were scarce so mom improvised and it was a big hit.
mom made a similar one but use d the pizza dough that was saved after she made pizza for the gang. pulled into a sausage shape left to rise and fried in olive oil dusted Witt powdered sugar. SO GOOD
That sounds amazing! Thank you so much for sharing that with me, Joseph!
…Excuse my manners…
I meant to say a massive thank you for the recipes…and your blog
Absolutely fantastic!!!
I’m so glad you’re enjoying our recipes, Tayo!
Tried your Zeppole recipe..
First time ever and it was HIT…!!!!
Simply delicious, tasty…airy and “melt in the mouth gorgeous”… I added a teaspoon of cinnamon to the icing sugar…..
They were literally gone in minutes!!!!!
That’s great to hear! Thanks a lot for sharing that with us.
Zeppole are not made with egg. It is fried pizza dough. No egg needed!
go girl you are correct mom made them in the old days back in the 40s 50s 60s 70s
are you italian? we need to know! luv this recipie btw girlie 💗💗
No, Ukrainian. 🙂 So glad you enjoy this recipe.
THANK YOU
we use to have this at school and i looked everywhere and after years i found the recipe by you…. it was absolutely delicious
I’m so glad you found this recipe!
I don’t do well with piping bags could you use a small ice cream/cookie scoop to put the dough in the hot oil???
HI Dianna, it may get stuck in the scoop since it’s a pretty moist dough. The bag and scissors method seems the most efficient in our testing.
Is Zappole crunchy? Mine came out soft. But it tasted delicious.
Hi Yolanda, zeppole are soft, a little like donuts inside.
thanks for the recipe, I shall be doing them next week for the feast of St Joseph (19th March). In Malta once the zeppole are ready, we cut them in half and fill with sweetened ricotta and then drizzle some honey on top
Sounds good, Katya. I hope it becomes a hit!
Nutritional data is per serving. How many is considered a serving. Sorry if I missed it somewhere.
Hi Kenna, that info is towards the top of the recipe card. For this recipe: Servings: 8 people (makes 65-75 zeppole)
Hello, Natasha — My grandmother used to make these and I’m excited to try your recipe! But what does “correctly measured” flour mean? What do you consider “correct” procedure? I’ve been cooking for decades and assume I’m doing it correctly. What is your method, please?
Hi RW, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. You can see in our post on measuring HERE.
Hi there. Would I be able to make the choux a few hours in advance, leave in bag in refrigerator and then pipe?
Hi Vicki, You can make the Choux Pastry Dough ahead, just cover and refrigerate up to 3 days. You can also freeze up to 3 months.
I made my Zeppole dough and plan on freezing. I plan on making balls of dough to freeze. What is the best way to defrost? Room temp for how long?
Love your recipe for Zeppoles, made a few times now, grandkids love them & me too!
Hi Joan, I haven’t tested freezing the dough balls so I can’t speak to that. If you experiment, please let me know how it goes. I’m so happy you and your family loves the zeppole recipe.
Just made these and they turned out great! Next time I might add some vanilla to the dough to add a little extra flavor. Thank you for sharing!!
Hello McKayla, that sounds like a good plan. Please share with us how you liked that version if you try that next time. Thank you for the good review!
Hello Natasha, could you use gluten free flour for this recipe?
Hi Adriana, I haven’t tested this recipe with gluten-free flour. If you do an experiment, please share with us how it goes.
Une magnifique recette ! Délicieux ! J’ai fais cette recette avec ma maman pour Noël. Merci Natasha! Miam ! Bisous du Québec !
Rachel Bolduc
You’re welcome! I’m so happy you enjoyed it, Rachel! Merry Christmas!
Im so glad I found you just love you and recipes now to get some of the things you use tool wise I mean
Sounds like a great plan, Karen. The tools really make things a lot easier. Hope you enjoy!
Natasha,
Prevyet. Wow, my family loves your recipes, we have tried so many. we have many favorites and honestly they always come out so good. My wife is Russian, and againin all honest this is our go to site when we want something very good. As a stay at home Dad, I am the family cook and its such a pleasure to see the kids enjoy all that we have cooked from your recipes.
this is next, I am sure it will be a hit !!!! Maybe this weekend, good time for it, weather is cooler, some hot tea and these Zeppole.
Thanks again.
Das Va Danya. :):)
I hope you love my recipes and site, Eddie! This comment made my day! I hope you all love this recipe, and it’s perfect for this cooler weather with a nice warm cup of tea, like you said!
Easy and tasty. Very nice for tea 👌🏻 Nice to eat during rainy days.
Thank you for your review, Vara!
When I piped the zeppole into the oil, they turned out like long strips.
Hi Georgia, it could be what you used for piping. Make sure to cut them at 1″ lengths and no longer.
I did a practice try out & had all ingredients & followed directions, they came out like small sizes..
Next time I did & followed directions, still came out small, so I put on a very full tablespoon of dough & that worked, which used up most of my dough.?? Don’t know what I am not doing right? They were Delicious! Help me out.
Hi Joan, they will be proportional to whatever size you put them into the oil. I put mine in a pastry bag with a 1/2″ opening and cut 1″ lengths for them to puff the way it’s shown in the video. You can also use a large zip bag and cut a 1/2″ opening at the tip.
These were so simple to make and my kids and I loved them! We watched your video before making them, and while eating, my daughter agreed with you and said, “These really DO melt in your mouth!” She’s 6. Haha. We only halved it this time since this was just a fun morning cooking activity, but next time we will definitely do the full recipe!
That’s just awesome! Thank you for sharing your wonderful review, Nicole!!
I made the zeppole & I got tadpoles instead of round balls. What did I do wrong.
Hi Darlene, It’s hard to say without being there. I recommend reading through all the instructions and videos again to make sure nothing was substituted or altered in the ingredients or process.
Good recipe.
Pronounce “Zeppole” with an unaccented “a” as the last letter.
Thank you Turkina!
Hi,
After I added the eggs the dough became very runny! Not sure what I did wrong. Anyway to fix it?
Hi, did you possibly use extra-large eggs? Also, make sure to mix on the dough on the stove for 1 1/2 to 2 minutes before removing and adding the eggs. That step is important to release excess moisture in the dough. I would recommend watching the video again to see if anything else was done differently and if the dough looked correct before the eggs were added.
Hi I tired this recipe but for some reason my donuts came out hallow. What’s the reason for that? It taste great but just hallow.
Hi Daisy, these are fairy airy and have some hollow spots – that is normal with this dough, but if they are completely hollow, it could be due to frying at too high of heat? That is my best guess.
Delicious!! Kids went crazy for them! Super easy to make. Thanks for sharing!
That is the best when kids love what we moms make. That’s so great!
Do you have to use a hand mixer or is it okay to use a stand mixer?
We prefer it for this recipe, but that may work.
Hello…I am new at trying your recipes..they all look so tempting. I am trying the Zeppole recipe and I wanted to take them to my daughter’s hse, what would be the best way to transfer them so they stay crusty. Thinking they may flatten.
Hi Joan, Once Zeppole are fried, they are best enjoyed fresh the day they are made.
Natasha, how far ahead can I make the pastry? And can I store in fridge? Is it the same tasting?
Hi Vicky, Once Zeppole are fried, they are best enjoyed fresh the day they are made. You can make the Choux Pastry Dough ahead, just cover and refrigerate up to 3 days. You can also freeze up to 3 months.
Thanks Natasha ! They are for Easter next week. I hope I impress y Italian Mother-in law!
Oh, she’s going to love these! I hope you do too!
Anyone want to make me some of these, I’ll pay top dollar. My mom used to make these and they are yummy!!
You can try this at home too, I’m sure you can do a good job!
Hi Natasha,
I’m new to your recipes but have accumulated around 15 so far! They are amazing 🤩
Can I use an electric whisk instead of a beater? I don’t have that. I knave the handheld kitchenaid that is a mixer, forager chopper etc. it has a whisk attachment too. I hope I can because I really want to make them tonight.
Wow, glad you’re enjoying my recipes! If you have an electric hand mixer, it will take longer to mix. I would give it an extra 3-5 minutes of mixing time depending on how much power your mixer has and definitely on high speed.
Natasha, I love your recipes. I’ve been collecting them. I have a question – don’t you have an Amazon store with your favorite cooking items? I’m looking for a good induction cooktop. Thanks
Hi Cheryl, great to hear that you’re enjoying my recipes. You can see the kitchen tools that I use here on my Amazon affiliate shop
Can I do this in the air fryer?
Hi Michelle, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Can you use an airfryer and at what temperature for how long ?
Hi Rena, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
I made Zeppole and my husband and I really liked them. I have never piped anything and when I cut the tip off of a gallon bag and tried what I ended up with looked like a funnel cake!!
So I just put batter on a spoon and dropped dollops into the oil. Worked well.
Thank you for your fantastic recipes and wonderful personality.
ATH
I’m so happy you enjoyed that. Thank you for sharing that with us!
can you make croissant that you show us in the fridge tour
Hi Malak, we buy those at Costco, but It’s on my list to have a homemade Croissant recipe.
Can you please make wool roll bread because it looks so nice
Hi Sara, I haven’t tried that but thank you for the suggestion. Looks tasty!
Love ur recipes it was so good can u do a video of baked oats recipe plz.
Thank you for that wonderful suggestion, Isabelle! I’m happy you’re enjoying our recipes.
I tried the the recipe it was so delicious and btw it was eaten in less then one hour and i love ur recipes.
It sounds like you found a new favorite dessert, Isabelle! I’m so happy you all enjoyed it!
No thank u for making wonderful recipes
Hi Natasha!
Have you ever added baking powder?
Thanx for all you do. ♥️
Hi Anastasia, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi cam these be made without eggs
Hi Leela, I haven’t tried that yet to advise.
I tried on Sunday it turned out so good.Thank you so much for amazing recipes I have tried out so many recipes of yours love all of them. You are one of the few youtubers I trust for recipes.
Love from Pakistan,
Aisha
Thank you for your trust, Aisha. I hope you’ll love every recipe that you will try!
This is my absolute favorite recipe!
My kids will love this
Do you have any other Italian desserts?
Glad to hear that, Michelle! I hope this becomes their new favorite. You can check out some of my other dessert recipes here.
WOW this is my new favorite dessert!
Absolutely Delicious!
Do you have any more donut recipes?
Perfect and glad to hear that! You can also check out these other donut recipes.
On the nutrition label, what is the serving size for the data? 1 Zepole, 2,3,4?
Hi Linda, it depends on how large you pipe them. The nutrition label is per serving and here is the serving size: Servings: 8 people (makes 65-75 zeppole)
Hello Natasha, I check your recipes all the time, some to see if I make things as you do, and other times to learn something different. The Zeppole was usually made in March on St Joseph’s day, (on a Catholic calendar). All the Italian bakeries usually have them, but now I can make them and they shall be even better. I don’t care for bakery desserts, not even in New Haven, Ct. where pastry is supposed to be the best second to New York city. Thank you Natasha for this awesome recipe.
You’re very welcome, Maria. Homemade is always the best as you can make your favorites anytime you want to and it’s cheaper too! I hope you love the recipe.
tried it so so yummy and i think i ate more than i desserve lol and thanks for the recipe
You’re welcome, Jana! Thank you for that great review.
can you make wool roll bread the trending bread
Thanks for your suggestion, Jana.
Hola Natasha, los buñuelos me encantan, son un postre que se hace para la Semana Santa aquí en España, los haré como tú has enseñado, me parece perfecto. Gracias y un beso
Hi Maribel, thank you so much for sharing that with me. That’s wonderful that it is an Easter tradition in Spain.
Do you make yours the same way or add fillings or toppings? We are excited about Easter!
I just read the recipe. Is it correct that the dough should be cut into 1/2” pieces? That just sounds so small! My mother used to make these – we call them sfingi – on New Years Eve, and she added cognac to the recipe. She never measured anything and I never thought to get her recipe. I can’t wait to make these!
Hi, that was supposed to be 1″ pieces, but not longer than that or they start to get longer instead of round once fried. I hope you love the zeppole. I love the idea of adding cognac to the recipe.
We call them sfingi too where we are from in Sicily, but we add a grated potato to them. For us zeppole are a dessert made from cream puff dough shaped like a bagel baked then cut in half and filled with cream and cherries on top.
Tried tonight….right away I saw it was too much butter. 8 tbsp translated in 1/2 cup when I googled it but when I watched the video looked like half of what I used. Can you tell me how much butter in ml should be used to get it to the right consistency? I really want to try it but it wasn’t turning well for me tonight.
Hi Olena, 8 Tbsp is correct and it does translate to 1/2 cup or 113 grams. If you click “metric” in the recipe card, you will see the metric measurements.
I use grape seed oil for all my fried food. Can I use it for zeppole?
Hi Di, I haven’t tested that, but I imagine that should work. I hope you love this recipe.
Hi Natasha! i made these And they were awesome when hot but just after they cooled there was egg smell and they were not.
crispy…….please tell me what was wrong with my donuts…..I tried a lot of your recipes and they were all huge hit…we trust you and your recipes…I must have done any mistake…..and Thankyou so much for the recipe…..my family ate it though it was smelly:)
Hi Maryam, I haven’t noticed an eggy smell, could one of your eggs have gone bad? Also, if you pipe them larger, they do need a little more time to fry and lastly, I would avoid any outdoor draft whenever making any egg-based baked goods which tend to amplify egg smells.
Hello Natasha!
These look like a smaller version of Italian sphinges that my mom used to make.
Thank you so much for sharing that with me.
Can this zeppole be baked instead of fry cause I don’t like frying in too much oil. Thank you
Hi Ann, we have that answer in the Common Questions section above for how to bake zeppole. I hope you love the recipe!
Can you substitute with almond or coconut flour? And heavy cream instead of milk?
Hi Ashleigh, I haven’t tested those substitutions so you would have to experiment. I would try to reduce heavy cream down with 1% milk or water since that increased fat content might change the consistency of the dough.
Hi Natasha, my husband and I love your recipes, but is very difficult to convert the weight of ingredients. You would like to put the weight in grams and mililiters, it will be much easier for us. Congratulations on what you do! Thank you very much!🤩👌
Hi Ione, thank you for asking. I had forgotten to add the conversion on this recipe. I just updated it so now when you scroll down to the recipe card and click “metric” you will see the conversion. I hope you enjoy the zeppole
Thank you very much! ❤️😇🙏
Can I use a spoon not a piping tip
Hi Salma, yes that would work, or you could use a large zip-loc bag and cut off a 1/2″ corner and pipe with that.
Yummy – I knew I needed to make these as soon as I saw your recipe. They were hit with the family!
I am so happy to hear your family loved the zeppole recipe.
We just love this recipe. Super easy and perfect every time!
I’m so glad you love the recipe. Thank you for sharing your great review.
These are so fun and easy to make! My whole family love them!
I’m so happy to hear that! Thank you for sharing your great review