Olive Garden Zeppoli
This Olive Garden-inspired Zeppoli recipe is an easy-to-make, indulgent dessert featuring soft, pillowy doughnuts that are fried to perfection and dusted with powdered sugar. With just a few ingredients, you can recreate this classic Italian treat right in your own kitchen. Serve them with chocolate sauce, caramel, or enjoy them on their own for a deliciously sweet experience. Perfect for any occasion, Zeppoli are sure to impress friends and family alike.
Equipment
- Mixing Bowls – 2 (for mixing dough and proofing)
- Measuring Cups and Spoons – for accurate ingredient amounts
- Stand Mixer or Hand Mixer (optional) – for kneading dough
- Slotted Spoon – 1 (for frying and removing doughnuts from the oil)
- Thermometer – 1 (for checking oil temperature)
- Deep Fryer or Large Pot – 1 (for frying the Zeppoli)
- Paper towels (for draining excess oil)
- Plate or Serving Tray – for serving the Zeppoli
Ingredients
- 2 1/2 cups 300g All-purpose flour
- 1/4 cup 50g Granulated sugar
- 1 packet 2 1/4 tsp Active dry yeast
- 1/2 cup 120ml Milk, warmed
- 1/2 cup 120g Ricotta cheese
- 2 large Eggs
- 1/2 tsp Salt
- Vegetable oil for frying about 4 cups, depending on frying vessel
- 1 cup 120g Powdered sugar (for dusting)
Optional:
- 1 tsp Vanilla extract
- 1/4 tsp Ground cinnamon for sugar coating
Instructions
Prepare the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes until frothy.
Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, ricotta cheese, eggs, and vanilla extract (if using). Stir until a sticky dough forms.
Knead the Dough:
- Transfer the dough to a floured surface or use a stand mixer with a dough hook to knead the dough for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a bit more flour, but be careful not to overwork it.
Let the Dough Rise:
- Cover the dough with a kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the Zeppoli:
- Once the dough has risen, punch it down gently to release the air. Roll the dough into a log and cut it into small, bite-sized pieces (1-1.5 inches). Roll each piece into a smooth ball.
- Heat the Oil: While shaping the dough, heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the temperature.
Fry the Zeppoli:
- Carefully drop the dough balls into the hot oil in batches. Fry for about 3-4 minutes, turning occasionally until golden brown on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels.
Coat with Powdered Sugar:
- While the Zeppoli are still warm, toss them in powdered sugar until fully coated. Optionally, mix in some cinnamon to the sugar for added flavor.
Serve:
- Serve immediately while warm with chocolate sauce, caramel, or enjoy them as is.
Notes
- Frying Tip: Make sure the oil temperature stays consistent while frying. If the oil is too cool, the Zeppoli will absorb too much oil and become greasy. Too hot, and they’ll burn on the outside before cooking through.
- Dough Texture: The dough should be slightly sticky but not overly wet. If you’re having trouble handling it, add small amounts of flour until it reaches a workable consistency, but don’t overdo it.
- Storage: Zeppoli are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to restore their crispiness.
- Make-Ahead Option: You can prepare the dough the night before, let it rise in the refrigerator overnight, and then fry the Zeppoli the next day.