Zeppole

This was a childhood staple that my mom and grandmom used to make for pizza night. It’s like the best version of donut holes ever!

Technique Tip: Fry a handful of zeppole at a time to avoid the causing the oil temperature to drop, which would result in a dense bite.

Swap Option: You can use this same method with any dough including biscuit dough.

Yield: about 36 zeppole

Prep time: 10 minutes

Cook time: 10 minutes

• 1 tablespoon olive oil, plus more for greasing
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 3/4 cup warm water, plus more as needed
• 1 teaspoon kosher salt, plus more to taste

• vegetable oil, for frying
• granulated sugar, for serving
• chocolate-hazelnut spread, such as Nutella, for serving
• fruit jam, for serving

1. Lightly oil a large mixing bowl. Set aside.
2. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and sugar. Stir to combine. Add the water, oil and salt. Knead on medium speed for 3 to 5 minutes or until it forms a dough. If it looks a little dry halfway through, add 1 to 2 tablespoons of water.
3. Place the dough in a lightly oiled bowl, cover and allow it to rise until about doubled in size, about 2 hours.

1. In a large Dutch oven or heavy-bottomed pot, heat about 3 inches of oil over medium-high heat until a thermometer reads 350 F.
2. Place the ball of pizza dough on a lightly floured surface and, using a pizza cutter, cut the dough into 1-inch-thick strips. Cut across to create 1-inch squares.
3. Working in batches, fry the dough for 3 to 4 minutes, moving them around frequently. Once cooked through and golden brown, use a slotted spoon to transfer the zeppole to a paper towel-lined plate. Toss in sugar and serve with Nutella or jam for dipping.