LEMON ZEPPOLE extremely soft, sweet doughnuts for breakfast or snack, leavened, soft and delicious perfect for adults and children, ideal for parties.
One morning my daughter looked at me and said, “Mom, I want something soft, really soft!” Not the usual cookie, not the usual cake. Something that smelled wonderful as soon as you wake up. That’s how these lemon zeppole were born. Tall, light, cloud-soft and with that fresh lemon aroma that fills the whole kitchen.
If you’re looking for truly soft lemon zeppole, the kind that stay tender even the next day, here’s the right recipe. No tough doughs, no sweets that dry out in a few hours. Just a properly leavened dough, with the right timing and the little tricks that make the difference.
These lemon donuts are perfect for breakfast, for kids’ snack, but also for a party or buffet. You can bake them in the oven for a lighter version, or fry them for a more indulgent traditional result. In both cases the result is the same: tall, soft and very fragrant zeppole.
Join me in the kitchen today, we’re making lemon zeppole.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups durum wheat flour (stone-milled (use your usual flour))
- 1 egg
- 1 3/4 cups butter
- 7 tbsp water (or milk)
- 1/3 cup granulated sugar
- lemon zest (from a small lemon)
- 2 1/4 tsp fresh yeast (about 2 1/4 tsp active dry yeast (or one standard 7 g packet))
- 1 pinch salt
Steps
Dissolve the yeast in the water or milk with a teaspoon of sugar and let rest for 10 minutes until foamy.
In a large bowl, mix the flour with the sugar and the lemon zest, add the egg, the softened butter and the yeast.
Begin to knead, add the salt and continue until you get a smooth dough; make a rectangle, fold the short side toward the center, cover with the other short side and close into a ball.
Cover the dough with a cloth and let it rise 1-2 hours, until doubled in size.
Divide the dough into balls of about 50 g, shape into rings and let rest on parchment paper for another 30 minutes.
Heat the oil to 347°F and fry a few doughnuts at a time until golden.
Drain them on absorbent paper and toss in granulated sugar.Or preheat the oven to 356°F and bake the doughnuts 15-20 minutes until golden.
Once cool, dust with powdered sugar.Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
LEMON ZEPPOLE extremely soft
Useful tips:
Use untreated organic lemons for a more intense aroma.
Check the baking: the zeppole should brown but remain soft inside.
If you want to store them, put them in a food-grade plastic bag and close with a tight knot to keep them soft for up to 2-3 days.
The secret of very soft lemon zeppole
Softness is not luck. It depends on three fundamental things:
Work the dough for at least 10 minutes, until it becomes elastic
Complete fermentation until doubled in size
Ingredients at room temperature
The lemon zest must be grated very finely, only the yellow part. It’s that that gives the intense and natural aroma without making the dough bitter.
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FAQ LEMON ZEPPOLE extremely soft
Can I make lemon zeppole without butter?
Yes, you can replace the butter with a mild vegetable oil, but you will lose some of the typical butter richness.
Can they be frozen?
Yes, after baking and cooling, you can freeze them individually. Simply thaw at room temperature before serving.
Can I make them gluten-free?
Absolutely! Use a gluten-free flour blend designed for pastries, and note that rising may take a few extra minutes.
How long does the rising take?
It depends on temperature: in a warm environment about 3 hours are usually enough to get soft zeppole.
Why are my lemon zeppole not soft?
They probably haven’t risen enough or the dough wasn’t kneaded long enough.
Are oven or fried zeppole better?
Oven-baked are lighter and ideal for breakfast. Fried are more traditional and more indulgent.
Can I make lemon donuts without butter?
Yes, you can replace it with vegetable oil, but the texture will be slightly different.
How do I prevent them from collapsing?
Respect the rising times and do not open the oven during the first phase of baking (if baked in the oven).
Can they be prepared in advance?
Yes, you can prepare the dough the evening before and let it rise slowly in the refrigerator.
