Chef's Table

Zeppole de Birra

Fried Beer Donut | Doughnuts? Zeppole de Birra are Italian style donuts that are easy to craft and delicious to devour!

Servings	Prep Time
20each	10minute

Cook Time	Passive Time
3minute	2-24hours

Servings	Prep Time
20each	10minute

Cook Time	Passive Time
3minute	2-24hours

Ingredients

Dough Ingredients:

Fry Ingredients:

Filling Options:

Instructions

Fermentation Directions (More Flavor):

In the bowl of an electric mixer, add the flours, diastatic malt powder, DME or sugar, yeast, baking powder, and salt. Whisk the dough on low speed to evenly mix the ingredients together.
Add in the beer while still cold, and let the mixer combine the ingredients for 2 minutes until a dough forms.
Remove the bowl from the mixer and cover it with plastic wrap. Transfer it to a refrigerator or kegerator and let it ferment overnight. This will allow the yeast to slowly consume the sugars and starches, creating a more flavorful Zeppole de Birra.

Fermentation Directions (Less Time):

In the bowl of an electric mixer, add the flours, diastatic malt powder, DME or sugar, yeast, baking powder, and salt. Whisk the dough on low speed to evenly mix the ingredients together.
Add in the room temperature beer (about 70°F | 21°C or warmer) and let the mixer combine the ingredients for 2 minutes until a dough forms.
Remove the bowl from the mixer and cover it with plastic wrap. Let the dough rest at room temperature for 40 –60 minutes, or until it has doubled in volume.

Deep Frying Directions:

Create a frying station by lining a sheet tray with paper towels or using a metal grid-style cooling tray. Have a skimmer or slotted spoon ready to retrieve the finished Zeppoles from the hot oil. Fill a large pot or Dutch oven halfway with fry oil. I prefer rice bran oil, as it has the highest temperature rating, allowing it to reach 400°F | 204°C without burning. Heat the oil to 350°F | 177°C. If using a gas or electric stove, adjust the flame to keep the temperature as close to this value as possible.
With the dough ready to go, use a small ice cream scoop, the size of one or two tablespoons, to scoop 6 – 10 dough balls out into the hot oil. Carefully turn each Zeppole de Birra with the skimmer, allowing them for cook evenly for about 2 – 3 minutes on each side. The Zeppole are done when they’re golden brown. Transfer the Italian doughnuts to the prepared sheet tray to drain any excess oil. Repeat this technique with the remaining dough.

To Serve:

Zeppole are best served piping hot. To keep the first and last batch hot, preheat the oven to 250°F | 121°C and place the sheet tray in the oven after each batch is deep-fried.
There are several ways to serve Zeppole. Traditionally, they’re coated in a generous layer of powdered sugar right out of the fryer or oven. I like to use my Malt Powdered Sugar recipe, adding a touch of DME to the mix of sweetness.
The Zeppoles can also be filled with pastry cream, such as my Imperial Coffee Stout Pastry Cream. Follow this recipe and fill a pastry bag with the finished and cooled cream. Using a chopstick, make a small hole in a hot Zeppole. Insert the tip of the pastry bag into the hole, and squeeze until just full. Place onto a warm platter and dust with Malt Powdered Sugar.