Puffy and Golden Baked Zeppole
Today we’re in the kitchen to make 6 perfect baked zeppole, soft and golden, ideal to enjoy as they are or to fill as you prefer. They’re not complicated: by following a few simple tips you’ll obtain light, puffy and irresistible zeppole, perfect even for those looking for an easy recipe to make at home.
I’ll also reveal the pastry trick that makes the difference: after baking, leave the zeppole in the turned-off oven with the door slightly ajar, using a wooden spoon. This way they will remain soft and dry inside, ready to be filled or enjoyed plain.
Perfect for a special breakfast, a tasty snack or a dessert to share, and of course ideal to celebrate Father’s Day!
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- Difficulty: Medium
- Cost: Affordable
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, St. Joseph's Day
Ingredients
- 3/4 cup water
- 8 tbsp butter
- 1 1/4 cup all-purpose flour
- 3 eggs (large)
- 1 pinch salt
Tools
- Saucepan
- Wooden spoon
- Whisk
- Piping bag
- Star tip
- Parchment paper
Steps
Preheat the oven to 392°F, conventional mode. Take a baking sheet and line it with parchment paper.
Put the water, butter and salt in a saucepan. Heat over medium until the butter is completely melted and the mixture starts to boil.
Remove from the heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a compact ball.
Let cool for 2–3 minutes, then incorporate the eggs one at a time, stirring well until you obtain a smooth, shiny dough.
Transfer the dough to a piping bag with a star tip (or a bag with the corner snipped) and pipe 6 rings on the sheet, leaving space between each zeppola.
Bake at 392°F for about 20–25 minutes, until the zeppole are puffed and golden. Do not open the oven during baking or they may deflate.
Turn off the oven and leave the zeppole inside with the door slightly open, using a wooden spoon to keep it ajar, for 10 minutes. This helps keep them puffed and dry inside.
Once cool, fill them with the cream of your choice and dust with powdered sugar.
Storage and tips…
Baked zeppole stay soft for 1–2 days at room temperature if stored in a closed container.
If you fill them with cream, it’s better to keep them in the refrigerator and consume within 24 hours.
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