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 Christensen

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

Zest from 2 lemons
½ cup lemon juice from 2 to 3 lemons
¾ cup granulated sugar
3 large eggs
½ cup` unsalted butter cut in small pieces
Pinch of kosher salt

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, whisk together your eggs, sugar, lemon juice and zest, and a pinch of kosher salt until well combined.
Place pan over medium-low heat, whisking constantly. It will begin to thicken. Continue to cook until the mixture coats the back of your spoon and running your finger through leaves a nice clean trail, about 5 to 8 minutes.
Remove from heat and drop in half of your butter cubes, waiting for them to melt before adding the rest.
Transfer the curd into a bowl, using a small strainer. Press the curd through the strainer with a rubber spatula to remove the zest and any possible cooked egg or shell bits.
Press plastic wrap directly on the surface of the curd and refrigerate at least two hours. After making the muffins, any leftover curd can be stored in an airtight container in the refrigerator up to two weeks.

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.

Notes

Curd notes:

If you need the juice from a third lemon, zest it first and then place the zest in a single layer on a piece of parchment or waxed paper and quick freeze it. Once frozen, transfer the zest to a zip-top plastic bag. It will defrost quickly when you need it in the morning.
Keep the curd mixture in motion with your whisk the whole time to avoid scrambling the eggs..
Don't try to speed the process along by increasing the heat. Low heat, along with constant whisking, will keep the mixture from scorching on the bottom and making lemony scrambled eggs.
Strain your finished curd with a fine mesh strainer when putting it in a bowl. This will remove the zest and any stray bits of cooked egg or shell that may be hiding in there.

Nutrition