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Le Zeppole, Italian doughnut recipe

2 min read

Le Zeppole, Italian doughnut recipe

Featuring Cosi Tabellini Pewter Dinnerware & La Rochere Short Bee Tumbler

Thanks to our Anna-Maria for sharing her family's Le Zeppole recipe with us. These doughnuts are traditionally enjoyed on Father's Day in Italy.

You may have met Anna if you've been to the Lambton Quay store, we love having her in the team. Not only does she bring us yummy baking, she loves helping people find the ideal gift and is an organiser extraordinaire! 


  • 100ml milk
  • 260ml water
  • 300gm strong flour (if possible Italian ’00’)
  • pinch of salt
  • 25g yeast
  • oil for frying
  • 3 tablespoon honey
  • 1 Tablespoon sugar
  • 25 ml Limoncello (optional)
  • grated zest of lemon


  • Heat milk & 260ml water until warm.
  • Sift flour and salt into a large bowl and make a well in the centre, place the yeast in the centre
  • Slowly pour the warm milk and water mixture into the centre, gradually incorporate all the ingredients with your finger, when combined start to whip the dough with your hands for about 5 minutes to fold air into the dough, It should now be a thick creamy consistency.
  • Alternatively, you can use a mixer with a dough hook.
  • Cover with plastic wrap and leave in a warm place for at least 30 minutes until dough has doubled in size.
  • Heat oil in a large pot until hot (but not smoking)
  • Take a dessertspoon of the dough from the bottom and drop into the oil, the mixture should rise within a minute. If not the oil isn’t hot enough, when the dough rises to the top, flip over using a spoon and rotate until golden in colour and remove with  a slotted spoon and drain on paper towels.
  • Continue frying doughnuts (don’t over over crowd the pot, 5 at a time works well).
  • When finished place the doughnuts on a serving dish.
  • Combine the honey & sugar in a small pot, bring to the boil, stir in the lemon zest and Limoncello, remove from heat and pour over the doughnuts.

Boun Appetito!