Sardinian Zeppole
- Vegetarian
- Energy Kcal 112
- Carbohydrates g 13
- of which sugars g 3.4
- Protein g 2.1
- Fats g 5.7
- of which saturated fat g 1.25
- Fiber g 0.5
- Cholesterol mg 14
- Sodium mg 8
- Difficulty: Average
- Prep time: 40 min
- Cook time: 20 min
- Makes: 40 pieces
- Cost: Low
- Note + 3 hours of dough rising
PRESENTATION
Every year during Carnival, Sardinian kitchens fill up with the hard to resist scent of saffron. You know, thanks to the beloved Sardinian zeppole recipe, or zippulas. These tender, saffron-infused fried rings and spirals are the highlight of the season. I mean, they really stand out with their bright yellow hue and light, crispy texture. Really good stuff. Families get together, sharing laughs and stories as they try to shape the dough into perfect circles using kitchen funnels or even plastic bags. The dough, with saffron and sometimes a hint of citrus, is gently dropped into bubbling oil until golden and ready to be dusted with sugar. Thing is, unlike other Italian Carnival sweets like the Sicilian sfinci or the airy chiacchiere from the North, the zippulas recipe offers a slight chew in the middle and a subtle, almost floral saffron flavor that makes them really, really special. During Carnival, you’ll see stalls in every town selling fresh batches, with eager crowds waiting for that first warm bite.
Here's the deal, each family has its own twist on these Sardinian pastries. Some love long spirals, others tight rings, while a few just have fun creating unique shapes. This variety—pretty much—adds to the charm, making each family's traditional Sardinian desserts a bit different and a lot of fun. Even if your spirals turn out a bit uneven, the result is always moist inside and perfectly sweet. And listen, during Carnival, zippulas join other Italian fried treats like tortelli and castagnole, each bringing its regional flair to the celebration. Kids love grabbing the crispy edges, while adults sneak extras when no one’s watching. I gotta say, trying a Sardinian zeppole recipe at home is a super good way to dive into Sardinia's festive spirit, especially with friends and family. There's just something about these Sardinian zippulas that brightens any day and adds a festive touch to any gathering, bringing a taste of joy and tradition to every bite. For sure.
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INGREDIENTS
- Ingredients for 40 zeppole
- Whole milk 1 cup (250 g)
- Type 00 flour 4 cups (500 g)
- Eggs 5.1 oz (145 g) - (about 3)
- Saffron ⅛ tsp (0.6 g) - 1 sachet
- Orange peel 1
- Lemon peel 1
- Brewer's yeast 0.8 tsp (4 g)
- for frying
- Peanut seed oil 3.4 cups (800 g)
- for sprinkling
- Sugar ½ cup (100 g)
How to prepare Sardinian Zeppole
To prepare Zippulas or Sardinian zeppole, start with the dough: grate the zest of the untreated orange and lemon 1 and set it aside. In the bowl of a stand mixer (or in a glass bowl if mixing by hand), pour the sifted flour 2 and add the dry yeast 3.
Then add the powdered saffron 4, the grated lemon and orange zest 5, and the slightly beaten eggs 6.
Turn on the stand mixer equipped with the paddle attachment and slowly pour in the milk 7. Work the dough at medium speed for about 5-6 minutes. The dough will be very hydrated and sticky 8. At this point, pour the dough into a bowl, using a dough scraper to detach it from the sides 9.
Cover the bowl with plastic wrap 10 and let it rise for about 3 hours or until the dough has doubled in size 11. The ideal place for rising is in the oven with just the light on. Once the rising time has elapsed, proceed with frying: heat the seed oil in a pan until it reaches 340°F (170°C); use a food thermometer to ensure optimal frying. To form the zeppole, proceed as follows: wet your hands with water 12
then take a small piece of dough 13 and form a small doughnut with a very large hole 14, immerse it in the hot oil 15
and using the wooden handle of a ladle, rotate the doughnut 16 so that it maintains its shape during cooking. When the zeppola is golden, remove it with a slotted spoon and place it on a tray lined with absorbent paper to dry the excess oil. Continue forming other zeppole until all the dough is used up. Finally, roll the zeppole in granulated sugar on both sides 17. Serve your Sardinian zeppole immediately! 18