Fluffy Italian Donuts. Zeppole are tiny Italian doughnuts – crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown. The wonders of pate a choux dough never ceases to amaze me.
More specifically, Bomboloni, which are these absolutely mind-blowing Italian doughnuts. These are completely homemade and easier than you'd think! The only problem, as usual, is patience. You can have Fluffy Italian Donuts using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Fluffy Italian Donuts
- You need 300 grams of Flour (cake flour).
- You need 2 of Eggs.
- It’s 75 grams of Sugar.
- Prepare 8 grams of Baking powder.
- It’s 165 ml of Milk.
- Prepare 1 dash of Liqueur (less than 1 tsp — just enough to add a bit of fragrance).
- It’s 1 of Vegetable oil (as needed for deep-frying).
You have to give these babies enough time to rise so that they become light, fluffy, sugary clouds. Great recipe for Fluffy Italian Donuts. This is one of the traditional snacks that people eat at carnivals in Italy. I reduced the amount of ingredients in the original recipe, since that version (the recipe my Italian mamma gave me) made way too many for me to finish!
Fluffy Italian Donuts instructions
- In a bowl, combine the sugar and egg. Add the sifted flour and mix some more..
- Once the batter is incorporated, add the baking powder. Add the milk (165 ml or 150 g) in several batches, add the liqueur, and mix well..
- If the dough from Step 2 is too thick and it is tough to whisk, add the remaining milk, a little at a time, to make it thinner..
- The batter should be not too thick or not to thin, but needs just enough thickness as shown in this photo..
- Form small balls using 2 small spoons, drop the batter into the heated oil at about 160-170℃ (320 to 338 Fahrenheit), and slowly deep-fly..
- The donuts should rise and start to spin around. They will turns into round balls and float to the top..
- Once they're a nice fox-brown, take them out of the oil and place on a rack or similar to remove any excess oil. Sprinkle on some powdered sugar, and they're done..
I also added some milk to. Zeppole: Crispy on the outside, yet light and fluffy on the inside these mini Italian donut holes will become your new favorite breakfast treat. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the 'dough' setting. If using a stand mixer (see directions in printable recipe below, as steps with the yeast are different), run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.
