Zeppoli – Italian donut

Reminiscing on growing up as a child spending hours in my Nonna’s kitchen preparing Christmas goodies together. It’s one of my favourite childhood memories. One of the many delicacies that my Nonna would create was her Zeppoli… the Italian donut. It was a deep fried dough that would most of the time have sultanas inside the balls. But it didn’t necessarily have to. This was my Nonna’s twist on the Zeppoli. Everyone loved Nonna’s Zeppoli! Recently I had the thought to use Nonna’s Zeppoli recipe to recreate a donut for Oliver. Most of the ingredients were fine for Oliver so with some recreating and tweaking it became a reality. The kids love them as much as I did as a child… and the tradition will now be continued 🙂

Zeppoli- Italian Donuts – Free of Wheat, Dairy, Egg


250g Dutch Cream potatoes, peeled
125ml dairy-free milk (we used soy)
25g dairy-free butter (we used Nuttelex)
2 cups plain wheat-free flour
50g caster sugar
7g dried yeast
2 teaspoons ground cinnamon
100g caster sugar, extra
vegetable oil for deep frying


Place potatoes in a saucepan of cold salted water. Bring them to boil over a medium heat. Boil gently for approx. 30 mins until tender. Drain. Push through a potato ricer into a bowl.


Combine wheat-free plain flour, sugar and yeast in a medium bowl.

Gently heat dairy-free milk and Nuttelex in a small saucepan over a low heat until Nuttlex has melted and mixture combined.

While potatoes are still warm, add flour mixture and the warm milk mixture to the potatoes.


Using your hands, bring all ingredients together to form a soft dough.


Working gently but relatively fast in order to not allow the dough to cool too much roll tablespoons of dough into 10cm long sausages approx. 1 cm thick.


Shape sausages into a donut shape.

Place on a tray lined with baking paper.

Stand, covered with a warm damp tea towel, in a warm place, for 30 minutes or until double in size. If it is cold heat oven to 150°C. Once pre-heated turn oven off and place covered donuts inside to rise.


Combine cinnamon and extra sugar in a bowl and set aside.

We fill a small saucepan half full with frying oil. This allows for single frying and not too much oil wastage. Heat over a medium heat. The temperature is crucial to fry but not cook too fast as the donut will become golden on the outside but not cook all the way through if temperature is too high. once oil has reached the right temperature for frying fry donuts slowly until golden on all sides approx. 1 minute.


Drain on paper towels. Roll in cinnamon sugar. And enjoy!!


These are best eaten fresh!!



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