Orange Zeppole (Italian Doughnuts)

Orange Zeppole (Italian Doughnuts)

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Orange Zeppole – what are those? That was my question as I was reading through the Bon Appetit magazine (December-January issue). This recipe was published in the section r.s.v.p. and usually has a black and white picture, not so appealing in my opinion. But, out of curiosity I started to read through the description and through ingredients. Basically, Zeppole are doughnuts, and this one is the recipe of orange doughnuts. Why not? Started to imagine how would they look like, how they would taste like, and will I be able to make them? 

Two days later, it is still in my head. I had everything but oranges. Got oranges. Time to act 🙂

Orange Zeppole

It was really fun to make Orange Zeppole. Grating the oranges, mmmm, the smell, brought all my kids together asking for oranges in one voice 🙂 My son especially enjoyed how the dough came together in the pan. Science, right!

Notes:

~The recipe calls for chocolate sauce – we didn’t get to that part, our Zeppoles were gone by the time I wanted to make it.

~ Use a SMALL ice scream scoop- mine was too big, so we ended up with less Zeppoles.

~ I didn’t use to much sugar+zest – my kids couldn’t agree on it, so I wanted everyone to be happy. 

I hope you enjoy this easy, fragrant and yummy recipe.

Orange Zeppole
Yields 22
Delicious, fragrant, and easy to make, these doughnuts disappeared in minutes from the table. The recipe says that you will end out with about 22 pieces, but we had a little less, since my ice cream scoop was too big, apparently 🙂 The recipe asks for chocolate sauce to serve the doughnuts with, but by the time I was thinking to prepare it, they were gone. Well, anyways, this is life, and life tastes good with a little bit of orange!
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Ingredients
  1. 1 cup sugar, divided
  2. Finely grated zest of 3 oranges, divided
  3. 6 Tbsp. unsalted butter
  4. 1/2 tsp. kosher salt
  5. 1 cup all-purpose flour
  6. 3 large eggs
  7. Vegetable oil (for frying, about 7 cups)
  8. Warm Chocolate Source (for serving)
Instructions
  1. 1. Combine 3/4 cup sugar and 1 1/2 tsp. orange zest in a small bowl and use your fingers to work zest into sugar. Transfer to a plate; set aside.
  2. 2. Bring butter, salt, remaining 1/4 cup sugar, and 1/2 cup water to a simmer in a medium saucepan over medium-high heat (make sure the butter is melted). Add flour and vigorously mix with a wooden spoon until dough comes together in a single mass, about 30 seconds. Transfer to the bowl of a stand mixer fitted with the paddle attachment; let cool slightly. (Or you can use a large bowl, a wooden spoon, and arm muscles instead).
  3. 3. With mixer on medium-low speed, add eggs one at a time. Dough will look wet and clumpy when you first add and egg, but continue to beat until dough is smooth before adding the next egg. After third egg is added, beat until dough is glossy and slowly slips off the paddle when lifted. Add remaining orange zest and beat to combine.
  4. 4. Pour oil into a large saucepan to come halfway up the sides (about 2"). Fit the thermometer and heat over medium-high until thermometer registers 350 degrees. Working in batches, scoop out rounded tablespoonfuls of dough ( a small ice cream scoop works well) and gently nudge balls of dough into oil. Fry zeppole, submerging and turning with a slotted spoon, until evenly golden brown, about 4 minutes. Transfer to plate with reserved orange sugar and roll to coat. Place on a wire rack set inside a rimmed baking sheet.
  5. Serve nipple with chocolate sauce.
Notes
  1. ~ Dough can be made 1 day ahead. Cover tightly and chill. Bring to room temperature before frying.
  2. ~I didn't roll my zeppole into orange sugar - my kids had differing feelings about it, so I tried to please all of them.
  3. ~ Didn't serve them with chocolate sauce either, they were gone way too fast 🙂
Adapted from Bon Appetit Magazine
Adapted from Bon Appetit Magazine
Simply Everyday life https://www.ahsimply.com/

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