Zeppole with Lemon Curd

Zeppole and with lemon curd along with fruit on a flowered plate.

5 from 2 votes

This zeppole recipe makes the most delicious, fluffy Italian donuts, with the addition of tangy lemon curd. Simple to make, they are amazing for breakfast or dessert.

Prep Time20

Cook Time30

Rising time1 30

Total Time2 20

Course: Breakfast, Brunch, Dessert

Cuisine: Italian

Servings: donuts

Calories: 112kcal

Author: Cynthia

Equipment

Ingredients

Zeppole Dough

½ cup warm water
½ cup warm milk
1 teaspoon active dry yeast
1 tablespoon sugar
2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Vegetable oil for frying
Powdered sugar

Lemon Curd

2 large egg yolks
⅓ cup granulated sugar
⅓ cup lemon juice (or juice of one lemon)
Zest of one lemon
Pinch of salt
2 tablespoons unsalted butter cut in small pieces

US Customary - Metric

Instructions

Make the dough

In a small bowl, add the yeast and sugar warm water and milk. Let stand until foamy, about 5-10 minutes
In a large mixing bowl whisk together the flour and salt. Add in the olive oil and the yeast mixture. Stir with a danish dough whisk or a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1 to 1 ½ hours.

Make the curd

In a small saucepan, vigorously whisk together the egg yolks and sugar until it is lightened in color and most of the sugar is dissolved. Place saucepan over medium-low heat and add in the lemon juice, zest, and a small pinch of salt. Continuously whisk until the mixture begins to thicken, about 5-8 minutes. Do not allow the mixture to boil or the eggs may curdle. If you see any bubbles start to rise, turn the heat down further.
After the mixture has thickened enough to coat the back of a spoon and leave a line when you run your finger through it, remove from heat. Add butter, one small piece at a time, until completely incorporated. Strain into a small bowl, to remove any egg solids and zest, and cover with plastic wrap pressed directly against the surface of the curd. Refrigerate until needed.

Frying the zeppole

Set wire rack in a large sheet pan, lined with a triple layer of paper towels. Add oil to medium Dutch oven, or deep, heavy bottomed skillet until it measures about 1 ½ inches deep. Heat over medium-high heat to 350°F.
Use a small scoop, or a soup spoon, to scoop up a portion of dough and gently drop it into the hot oil. Drop 4 at a time, so you don’t crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides, about 3 minutes per side.
Remove the zeppole from the oil with a slotted spoon, and transfer to the prepared sheet pan.

Filling with curd

Place curd in a piping bag fitted with a small tip. Using the end of a spoon or chopstick, poke a hole in the zeppole. Place the piping tip into the hole and squeeze the bag just until you meet resistance. Fill the rest of the zeppole and, dust with powdered sugar, and serve.

Optional, no curd

When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot. If desired, go really traditional and place a few zeppole in a paper bag with powdered sugar, close the bag, and shake to coat.

Nutrition