Italian Donuts Recipe
Bite-size Italian zeppole made from a simple butter-and-egg dough, fried until golden and puffy, and dusted with powdered sugar. Best served warm.
Servings: 6
Calories: 374kcal
Cost: $2.95, $0.49 per Serving.
Ingredients
- 1 cup Water
- 8 Tablespoons Unsalted Butter
- 2 Tablespoons Sugar
- 1/4 teaspoon Salt
- 1 cup All Purpose Flour
- 4 Large Eggs Room temperature
- Vegetable Oil for frying
- Powdered Sugar for serving
Instructions
- Heat the water, butter, sugar and salt in a saucepan over medium high heat. Whisk the ingredients together and heat until the butter melts.
- Then stir in the flour with a wooden spoon. Stir until a dough is formed into a ball. Then continue to cook the dough for 1-2 more minutes to cook the flour.
- Remove from heat and place the dough in a mixing bowl. Let it cool until steam is no longer coming off the dough.
- Then add the eggs in one at a time and beat with a hand held mixer until the eggs are incorporated into the dough.
- Heat 2 inch of oil in a large pot over medium high heat until the oil reaches an internal temperature of 375 degrees F.
- Pipe 1-inch pieces of dough right above the oil, snipping them off with kitchen scissors, and fry 6–8 at a time.
- Fry 4–5 minutes, turning them halfway if they don't flip on their own, until deep golden brown. Cut the first one open — it should be hollow and airy inside, not wet or doughy. If it's doughy, fry the next batch a minute longer.
- Move to a plate lined with paper towels with a slotted spoon.
- Serve topped with powdered sugar and enjoy!
Notes
These are best served immediately but you can store the leftovers at room temperature in an airtight container or bag for up to 3 days.
Nutrition
Calories: 374kcal | Carbohydrates: 20g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 143mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 625IU | Calcium: 25mg | Iron: 1mg
