Zeppole Sarde (Sardinian Donuts) Recipe
Category: Desserts
Servings: 40 pieces
These Zeppole Sarde, or Sardinian donuts, are a delightful treat, traditionally prepared for special occasions. With their golden, crispy exterior and soft, flavorful center, these deep-fried doughnuts are infused with the vibrant flavors of saffron, citrus zest, and a subtle sweetness. A light dusting of sugar adds the perfect finishing touch to this delectable pastry.
Let’s take a journey to Sardinia, where this recipe has been passed down through generations, to recreate these irresistibly fluffy donuts right in your kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 250g |
| All-purpose flour | 500g |
| Eggs | 145g |
| Saffron | 0.6g |
| Orange zest | 1 (grated) |
| Lemon zest | 1 (grated) |
| Dry active yeast | 4g |
| Peanut oil (for frying) | 800g |
| Sugar (for coating) | 100g |
Instructions
Step 1: Prepare the Dough
To start, grate the zest of the orange and lemon, ensuring that the oils are fully extracted to enhance the flavor. Then, combine the saffron powder, orange zest, and lemon zest into the mix.
Next, attach the paddle attachment to your stand mixer and begin adding the whole milk in a slow, steady stream. The mixture should be worked on medium speed for about 5–6 minutes. The dough will be quite wet and sticky, but this is expected.
Once the dough is well-combined, transfer it into a large bowl. Use a bench scraper or spatula to remove any dough from the mixer’s sides.
Step 2: Let the Dough Rise
Cover the bowl with plastic wrap and place it in a warm environment, such as the oven with just the light on, to allow the dough to rise. You’ll want to let it rest for about 1-2 hours, or until it has doubled in size.
Step 3: Heat the Oil for Frying
In a deep frying pan or pot, heat the peanut oil to 170°C (340°F). You can use a kitchen thermometer to ensure the oil is at the correct temperature for frying.
Step 4: Form the Zeppole
Once the dough has risen, it’s time to shape the zeppole. Dampen your hands with water to prevent the dough from sticking, and then scoop out small portions of the dough. With your hands, shape them into small doughnut rings.
To fry, gently place each ring into the hot oil, using the handle of a wooden spoon to rotate them, ensuring they maintain their shape as they cook. Fry each donut for about 3–4 minutes, or until they are golden brown and crispy.
Step 5: Drain and Coat in Sugar
Once the zeppole are golden brown, use a slotted spoon or skimmer to remove them from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
While they’re still warm, roll the zeppole in granulated sugar, coating both sides. This gives the zeppole a delicious sweetness that balances the savory flavors of the saffron and citrus.
Step 6: Serve
The Zeppole Sarde are best enjoyed fresh, while still warm. Serve them immediately for the best flavor and texture.
Tips for Success
- Dough Consistency: The dough should be sticky, which ensures the zeppole will fry up light and airy. If it seems too thick, you can add a little more milk, but be cautious not to make it too runny.
- Oil Temperature: Keep a close eye on the temperature of the oil. If it’s too hot, the zeppole will burn on the outside before cooking through on the inside. If it’s too cool, they’ll absorb too much oil and become greasy.
- Serving Suggestions: These treats are perfect on their own, but you could serve them with a dipping sauce like chocolate, vanilla, or even a citrus glaze for an extra layer of indulgence.
Nutritional Information (Per Serving – Approx. 1 Zeppola)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 17g |
| Protein | 2g |
| Fat | 6g |
| Saturated Fat | 0.5g |
| Cholesterol | 35mg |
| Sodium | 35mg |
| Fiber | 0.5g |
| Sugars | 6g |
Enjoy the rich, aromatic flavors of Sardinia with this traditional recipe for Zeppole Sarde. Whether you’re looking for a special treat for the holidays or simply craving something sweet, these donuts will transport you straight to the heart of the Mediterranean. Buon Appetito!
