Best Zeppole With Chocolate Sauce Recipes

ZEPPOLE RECIPE- ITALIAN DONUTS

Steps:

• In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
• Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
• Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
• In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
• Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
• Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
• Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!

ZEPPOLE

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
• For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Chocolate Sauce
• Heat the cream in a small saucepan until hot but not boiling. Combine the cream and chocolate in a heat-proof bowl and stir until smooth.
• For the Orange Zeppole
• Combine the butter, sugar, salt, and 1/2 cup water in a medium saucepan and bring to a boil over medium heat. Take the pan off the heat and stir in the flour. Return the pan to low heat and cook, stirring continuously, until the mixture forms a ball, about 4 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, beat in the eggs, one at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar
• Place the orange zest and sugar in a food processor. Pulse until the mixture is blended. Transfer the sugar to a shallow dish and set aside.
• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350°F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Make three more zeppole, being careful to not crowd the pan. Turn each zeppole once or twice, cooking until golden and puffed, about 5 minutes. Roll the cooked zeppoles with the orange sugar, then transfer to a plate. Continue frying the remaining batter in batch's of 4.
• Reheat the chocolate sauce if necessary, and serve in a small bowl with the zeppole.

ZEPPOLE & CHOCOLATE DIPPER

Steps:

• In a small saucepan, combine 1/2 cup of the sugar, 1 cup water, the butter, and salt and bring to a boil (BTB).
• Reduce the heat to medium and add the flour all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and pulls away from the pan, 3 to 4 minutes.
• Transfer the mixture to a large mixing bowl and let cool for 3 to 4 minutes (the mixture does not have to be cold, just cool enough so it doesn't cook the eggs when added). Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs one at a time; be sure each is fully incorporated before adding the next egg. Add the orange zest and beat for another few seconds to combine.
• Pour the peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. To see if the oil is hot enough, drop a little ball of batter into it. If it sizzles and floats quickly, you're good to go. If the batter burns or the oil begins to smoke, it's too hot, so reduce the heat.
• While the oil heats up, combine the remaining 1/2 cup sugar and the cinnamon in a medium mixing bowl.
• When the oil is hot, drop tablespoons of batter into the pan without overcrowding. Cook the zeppole until they rise and get very brown and puffy, 6 to 7 minutes. Use a slotted spoon to scoop the zeppole out of the oil. Shake off the excess oil, then toss them immediately into the bowl of cinnamon-sugar and roll them around. Transfer to a serving dish. Work in batches to finish the rest of the batter. If the zeppole begin to color too quickly, reduce the heat; if they aren't sizzling when they hit the oil, raise the heat.
• Fill a small saucepan with 1 inch of water and bring to a boil (BTB), then reduce to a simmer (RTS). Put the chocolate in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup). Bring the pan to medium heat and melt the chocolate. Add the heavy cream, butter, and corn syrup and stir until the chocolate has melted and everything is combined (this is a pretty quick process), then remove from the heat.
• Transfer the warm chocolate sauce to a serving dish and serve it with a platter of the sugar-coated zeppole.