Zeppole (Italian Doughnuts)

Step 1

In a medium bowl, whisk the warm milk and water with 1 tablespoon of sugar and the yeast until well blended. Set aside for 5-10 minutes or until bubbly. If there are no bubbles, the yeast is dead and needs to be replaced with fresh.

Step 2

In a separate large bowl, combine the flour, salt, and 1 tablespoon of sugar. Mix until well combined, then make a well in the center. Pour in the lightly beaten eggs and mix by hand until fully incorporated.

Step 3

Add the bubbly milk mixture and mix by hand until well combined. Cover the bowl with plastic and set aside to proof until doubled in size, about 2 hours.

Step 4

In a Dutch oven or large, heavy-bottomed pot, warm 3-4 inches of oil over medium heat. Use an instant-read thermometer to ensure the temperature remains between 350-375°Fahrenheit.

Step 5

Using two spoons, scoop about 2 tablespoons of dough from the bowl and drop into the hot oil. Use the second spoon to push the dough off.

Step 6

Work in batches, cooking the donuts for 35-45 seconds per side or until golden brown and puffy.

Step 7

Remove the donuts from the oil with a slotted spoon and transfer to a wire rack to drain.

Step 8

Generously dust the hot zeppole with powdered sugar. Serve warm and enjoy!