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4-Ingredient Italian Zeppole with Raisins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 50 servings 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

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.

Ingredients

Scale

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

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.

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.

Find it online: https://yumrecipesfood.com/4-ingredient-italian-zeppole-with-raisins-recipe/