Italian fried dough has never been interested in subtlety. It is warm, golden, a little messy in the best possible way, and built for the kind of powdered sugar situation that makes you accept your fate early.
Why You’ll Love Italian Fried Dough
- Delivers that fair-and-bakery-shop feeling fast. You get warm, golden fried dough with powdered sugar and very little fuss.
- Short and approachable ingredient list. This is one of those recipes that feels nostalgic and special without requiring a long proofing process or complicated dough.
- Made for sharing. These little fried dough bites are exactly the kind of dessert people keep reaching for long after they said they were “just trying one.”
Ingredients Needed for Italian Fried Dough
Just pull these simple ingredients out of the cabinet and get to work making this quick dough. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- All purpose flour – This is an essential ingredient. You can try using alternative flours but we haven’t experimented with those yet.
- Sugar – There’s powdered sugar for the topping but including sugar in the dough will help to make it sweet.
- Baking powder – This leavening agent will help the dough to rise perfectly.
- Coarse kosher salt – A little salt brings out the sweet flavor.
- Unsalted butter – Adding small pieces of cold butter helps create the ideal texture when it’s fried.
- Warm milk – Using warm milk also helps develop the right texture and maintain moisture.
- Vegetable oil – If you don’t have this handy another neutral oil will work.
- Powdered sugar – This is for the garnish. It’s helpful to use a sifter to shake it over top of the hot fried dough when it comes out of the fryer.
How To Make Italian Fried Dough (Step-byStep)
Having a deep fry thermometer handy while you make this recipe will make it easier to ensure you maintain the proper oil temperature.
- Sift the dry ingredients (except confectioner’s sugar) into a large bowl.
- Cut in butter. Add the cold butter to the dry ingredients and mix using a pastry cutter or your fingers.
- Stir in water. Using a wooden spoon, stir in the warm water until the dough forms. Allow the dough to rest briefly.
- Scoop batter. When ready to cook, use a spoon to scoop out a small amount of batter.
- Drop into oil. Drop the ball of dough into the hot oil of the heated skillet.
- Turn the ball halfway through cooking and remove from the oil once it is golden brown on all sides and somewhat puffy.
- Remove to paper towels. Remove the ball from the skillet and place on a baking sheet lined with paper towels or clean kitchen towels.
- Repeat with the dough until it has all been used.
- Keep in preheated oven. Transfer fried dough balls to a wire rack and place it over a baking sheet in the pre-heated oven until ready to serve.
- Add powdered sugar. Garnish with powdered sugar before serving.
Chef Tips
- Let the dough rest. That short 15-minute rest helps the flour hydrate and makes the dough easier to handle.
- Use a thermometer for the oil. Stable 350°F oil is one of the biggest keys to getting fried dough that is golden instead of greasy.
- Spray the spoon. That small trick makes sticky dough much easier to portion and drop into the oil cleanly.
- Fry in small batches. Too many zeppole frying at once will drop the oil temperature and make them heavier.
- Dust with powdered sugar right before serving. That keeps the finish looking fresher and more generous instead of melting into the dough.
- Do not overwork the dough. You want it just combined so the finished zeppole stay tender instead of tough.
Fried Dough Dipping Sauce
Wondering what to serve with your italian fried dough? These are some of my favorite sauces for drizzling or dipping.
Storage, Make Ahead and Freezing
Make-Ahead: You can make the dough ahead of time and store it in the fridge for up to 24 hours until you are ready to fry.
Refrigerator: Keep fried dough fresher for a longer period of time by storing it in an airtight container for up to 1 week. You can also wrap with plastic wrap.
Freezer: Store fried dough in a freezer-safe container for up to 3 months. You can also wrap them tightly with plastic wrap.
FAQs
They are similar in that both are fried dough, but zeppole are usually simpler and often served as small dough balls dusted with powdered sugar.
Not always. This recipe uses baking powder, which makes them faster and easier to prepare.
They are usually greasy because the oil is too cool or the pan is overcrowded.
More Delicious Desserts
After dinner, there is nothing I love more than a homemade dessert to indulge in. Here are some of my favorites.
Italian Fried Dough Recipe
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon coarse Kosher salt
- 2 tablespoons cold unsalted butter , cut into ½ inch cubes
- ¾ cup warm milk
- Vegetable oil
- Powdered sugar
Instructions
- Preheat the oven to warm or 170°F. Set a wire rack over a baking sheet. Set aside.
- In a large mixing bowl, sift together the 2 cups flour, 1 tablespoon sugar, 2 teaspoons baking powder and 3/4 teaspoon coarse Kosher salt.
- Using a pastry cutter or your fingers, blend in the cubed 2 tablespoons cold unsalted butter.
- Stir in the warm ¾ cup warm milk until the dough comes together. Cover and set aside to rest for 15 minutes. Dough will still be slightly sticky.
- Using a shallow skillet, heat approximately 1-inch of Vegetable oil to 350°F. Use a deep fry thermometer to make sure your heat is stable.
- Spray a tablespoon with cooking spray and scoop out a heaping tablespoon to form a loose ball. Drop into the hot oil, cooking for about 1 minute and turning halfway until golden brown. Continue to work until all is fried, approximately 24 balls. Balls will be golden brown and slightly puffed.
- Remove to a wire rack over a baking sheet and place into a warm oven until ready to serve.
- When ready to serve, dust with Powdered sugar.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
Nutrition
How do you store them to keep them fresh?
Hi Mary- in a an airtight container at room temp- but within 1 day. They are by far best when first fried and fresh.
it is the best i thing i ever had i love it i can eat that all day long think you for creating something i like because i don’t like dessert .
Cinnamon
My mouth is watering just looking at this! I can’t wait to make these.
Yes yes so much YES. These are fantastic. So simple but so delicious.
It was so hard not to eat them all myself! So good!
This was such a unique and delicious treat that does not disappoint! Exactly what I needed to cure my sweet tooth; easily, my new favorite dessert!
Love these Italian fried dough so simple and easy to make!! Going to make these and I am sure they are going to be big hits with the family!!