4-Ingredient Italian Zeppole with Raisins Recipe

If you’re craving a delightful treat that’s both simple and bursting with traditional Italian charm, you’re going to fall in love with this 4-Ingredient Italian Zeppole with Raisins Recipe. These light, airy fried dough balls studded with plump raisins are just the right balance of sweet and tender, making every bite melt in your mouth. Easy to prepare and using a handful of accessible ingredients, this recipe captures the essence of a classic Italian street food snack that’s perfect for sharing with friends and family. Trust me, once you make these zeppole, they’ll become your go-to comfort food whenever you need a little taste of Italy at home.

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Ingredients You’ll Need

Getting this 4-Ingredient Italian Zeppole with Raisins Recipe right depends on four simple but essential ingredients. Each one plays a crucial role: the flour provides the structure, water keeps the dough light, active dry yeast brings that perfect rise and airy texture, and raisins add bursts of natural sweetness that complement the fried dough beautifully.

• 500 grams 00 flour: This finely ground flour creates a delicate, soft dough perfect for frying to golden perfection.
• 4 cups water (divided): Lukewarm water activates yeast and hydrates the dough for that ideal consistency.
• 3 tsp (10g) traditional active dry yeast: The magic ingredient that helps the dough rise and become delightfully airy.
• Pinch of salt: Just enough to enhance the flavors without overpowering the subtle sweetness of the raisins.
• Canola oil, for frying: A neutral oil with a high smoke point that crisps the zeppole evenly without adding extra flavor.
• 1 1/4 cups raisins: Soaked until plump, these add bursts of fruity sweetness inside every bite.
• 1/2 cup granulated sugar: For rolling the hot zeppole and giving them a sweet, crunchy finish.

How to Make 4-Ingredient Italian Zeppole with Raisins Recipe

Step 1: Bloom the Yeast

Start by adding 3 teaspoons of traditional active dry yeast to 1 cup of lukewarm water. Give it a gentle stir and let it sit for 10 minutes until you see the yeast bloom, turning foamy on the surface. This step is crucial as it ensures your dough will rise properly and the zeppole will be light and airy.

Step 2: Soak the Raisins

While the yeast is blooming, place the raisins in a small bowl and cover them with warm water to rehydrate. Plumping up the raisins before adding them to the dough makes a huge difference, giving you juicy pockets of sweetness that balance the fried dough perfectly.

Step 3: Mix the Dough

In a large bowl or the bowl of your stand mixer fitted with the dough hook, combine the 00 flour with the remaining 3 cups of water and the activated yeast mixture. Mix on medium speed for 3 to 4 minutes until everything is incorporated and you have a wet, sticky batter-like dough. This wet consistency is key for creating soft and airy zeppole.

Step 4: Add Raisins and Let Rise

Drain and dry your soaked raisins, then fold them gently into the wet dough. Cover the bowl loosely with a clean tea towel and place it inside the oven with just the oven light on to create a warm environment. Let it rest for 2 hours or until it has doubled in size and looks puffed and airy.

Step 5: Fry the Zeppole

Heat canola oil in a large pan over medium heat — you want it hot enough for frying but not smoking. Dip two spoons in the hot oil to prevent sticking, then scoop about 1 to 2 tablespoons of dough with the spoons and gently slide it into the hot oil. Fry multiple zeppole at once, flipping halfway through, until they turn a beautiful golden brown, about 3 minutes per batch.

Step 6: Sugar Coat the Zeppole

Transfer the fried zeppole to paper towels to drain any excess oil. While still warm, roll each zeppole in granulated sugar for a sweet crust that contrasts perfectly with the soft and flavorful interior.

How to Serve 4-Ingredient Italian Zeppole with Raisins Recipe

Garnishes

Although the sugar coating is classic, you can add a dusting of powdered sugar or a drizzle of honey for extra sweetness and a pretty finish. A sprinkle of cinnamon sugar also adds a warm spice note if you want to get creative.

Side Dishes

These zeppole make a fantastic accompaniment to a simple espresso or cappuccino, great for breakfast or an afternoon snack. They also pair beautifully with fresh fruit, creamy mascarpone, or even a tangy berry compote for dipping.

Creative Ways to Present

Serve your zeppole piled high in a rustic basket lined with parchment paper for a casual family-style vibe. Or create individual servings by placing a few zeppole on dessert plates with small bowls of chocolate or vanilla dipping sauces on the side for a fun twist.

Make Ahead and Storage

Storing Leftovers

Place leftover zeppole in an airtight container at room temperature for up to 2 days. To keep that signature crisp exterior, avoid refrigerating, as moisture can soften them.

Freezing

You can freeze cooked zeppole for up to one month. Lay them flat in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. When ready to eat, thaw at room temperature for 30 minutes.

Reheating

Reheat frozen or leftover zeppole in a 350°F oven on a wire rack for about 5-7 minutes to crisp up the exterior again. Avoid microwaving, as it will make them chewy rather than light and airy.

FAQs

Can I use a different type of flour?

While 00 flour is ideal for its fine texture and softness, you can substitute all-purpose flour if needed. The texture might be slightly different but still delicious.

Why do I need to soak the raisins?

Soaking plumps the raisins, making them juicy and tender inside the zeppole rather than dry and chewy.

Is canola oil the best for frying?

Canola oil is a great choice due to its neutral flavor and high smoke point. Other neutral oils like vegetable or sunflower oil also work well.

How can I tell when the yeast is properly bloomed?

You’ll see a foamy, bubbly layer on top of the water, and it will smell slightly yeasty, indicating it’s active and ready.

Can I add other dried fruits or nuts?

Absolutely! Chopped dried apricots, cranberries, or chopped nuts can add interesting flavors and textures, just fold them in with the raisins before rising.

Final Thoughts

Making this 4-Ingredient Italian Zeppole with Raisins Recipe is like inviting a piece of Italy into your kitchen. With its simple ingredients and joyful preparation, it promises delicious rewards that everyone will rave about. Whether it’s for a festive gathering or a cozy afternoon treat, these zeppole bring warmth, sweetness, and a little celebration to every bite. So go ahead and make a batch — I promise you’ll be smiling as you share this cherished Italian classic.

4-Ingredient Italian Zeppole with Raisins Recipe

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 50 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

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Description

These 4-Ingredient Italian Zeppole with Yeast are light, fluffy, and delightfully sweet fried dough treats studded with raisins. Perfectly golden on the outside and soft inside, they are traditionally dusted in sugar for a classic Italian dessert experience. Made with simple pantry ingredients and fried to perfection, these zeppole are a crowd-pleaser for any occasion.

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Ingredients

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Dough Ingredients

• 500 grams 00 flour
• 4 cups water (divided)
• 3 tsp (10g) traditional active dry yeast
• pinch of salt
• 1 1/4 cups raisins

For Frying

• Canola oil, for frying

For Coating

• 1/2 cup granulated sugar

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Instructions

1. Activate the yeast: Fill a measuring cup with one cup of lukewarm water. Add the traditional active dry yeast to the water and stir gently to combine. Set this aside for about 10 minutes until the mixture becomes foamy and the yeast blooms, indicating it is active.
2. Soak the raisins: Place the raisins in a small bowl and cover with warm water. Let them soak to rehydrate and plump up while you prepare the dough.
3. Mix the dough: In the bowl of a stand mixer fitted with the dough hook attachment, add the 00 flour. Pour in the yeast mixture along with the remaining 3 cups of water and a pinch of salt. Mix on medium speed for about 3 to 4 minutes until the dough is well incorporated and wet in consistency.
4. Incorporate raisins: Drain the soaked raisins thoroughly and pat them dry. Add them to the dough and mix briefly until they are evenly distributed.
5. Proof the dough: Cover the mixing bowl with a clean tea towel. Place it inside a warm oven with the oven light on to create a cozy environment. Let the dough rise for 2 hours, or until it has doubled in size and is full of air bubbles.
6. Prepare to fry: Heat canola oil in a large pan over medium heat. The oil should be hot enough so that the dough sizzles immediately upon contact but not so hot that it burns quickly.
7. Prevent sticking: Dip two spoons into the hot oil to coat them. This helps prevent the sticky dough from clinging to the spoons when you scoop.
8. Shape and fry the zeppole: Using the two spoons, scoop out dough pieces approximately 1 to 2 tablespoons each. Push the dough off one spoon into the hot oil, adding several pieces without overcrowding the pan.
9. Cook the zeppole: Fry the dough balls, turning them once halfway through, until they turn a beautiful golden brown on all sides, about 3 minutes total per batch.
10. Drain and repeat: Remove the fried zeppole using a slotted spoon and place them onto a paper-towel lined baking sheet to absorb excess oil. Repeat the frying process with the remaining dough until all zeppole are cooked.
11. Sugar coating: Pour granulated sugar into a shallow dish. While still warm, roll each zeppole in the sugar so they are generously coated and ready to serve.

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Notes

• Use 00 flour for the best texture; all-purpose flour can be substituted but may alter the softness.
• If you don’t have a stand mixer, you can mix the dough by hand though it will require more effort due to the wet consistency.
• The oven light method provides a gentle warmth to help yeast rise, but alternatively, you can let the dough rise in a warm spot free from drafts.
• Make sure the oil temperature is medium heat to avoid undercooking or burning the zeppole.
• Consume the zeppole fresh for best taste and texture as they are crisp on the outside and soft inside when warm.