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Coffee-Glazed Italian Doughnuts (Zeppole) Recipe

Coffee-Glazed Italian Doughnuts (Zeppole)

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 51-60 of 67

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  • on November 14, 2009

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    This was amazing. Giada you never fail me your recipes are alway spot on. Next time i'll try the Orange zeppole they looked delightful also.

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  • on November 12, 2009

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    Those were the comments from my two girls. They also gave me high fives. That is saying a lot for a teen and tween. Easy to make. I made the dough the night before and cooked some up for breakfast. Put the covered dough back in the fridge for a day and cooked the rest up for an after dinner treat. The trick to these is making sure to let the "doughnuts" cook until they split open a bit. Another tip is to only cook tablespoon sized dough as suggested. I cooked 6 at a time in a 12inch electric skillet. They puff up quite a bit.
    Thank you Giada. My Mommy stock soared!

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  • on November 05, 2009

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    I made these one morning for my girls to have a fun snack that was homeade and did not have all the additives of store donuts. I left out the lemon zest. I used a cookie scoop to get the dough the right size and to drop it in the pan easy. We melted german baking chocolate in the microwave - so easy and fast, and dipped the donuts in that and sprinkles. Yummy!

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  • on September 30, 2009

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    I made these as a welcome to fall with cinnamon sugar. They were light and airy. The secret is to make them small. A tablespoon of batter doesn't look like much, but they puff up and are just the right size when done. There was no problem with them being cooked all of the way through! Try it!

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  • on August 10, 2009

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    I tried Giatta's recipe last evening. They were delicious, but many deflated after removing from the pan. Any hints? Thanks!

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  • on July 20, 2009

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    I HAVE MADE THESE TWICE AND THE FIRST TIME I MADE THEM WITH THE GLAZE AND I WAS NOT A BIG FAN OF THE GLAZE.THE SECOND TIME I ROLLED THE DOUGHNUTS IN CINNAMON SUGAR AND THEY WERE DEILOUS. BUT I DO HAVE SOMETHING TO SAY DOUGHNUTS ARE DEILOUS BUT THE DOUGH STICKS TO EVERYTHING SPOONS,THE POT,THE COUNTER TOP BOWLS, ETC. BUT IT IS SO WORTH IT!!!

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  • on July 13, 2009

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    Tried this out last night. First time making donuts, so I was very excited. Turned out very tasty, but I had a similar issue with the center not being cooked that Sally had. I'm pretty sure this was because I made them too big, since the temperature was pretty close to 375F throughout. I used a regular sized ice cream scooper. Probaby should have used a scooper half the size. Still, it tasted great and was kind of nice with the inside less cooked. Kind of custard like. I'll probably try it again tonight!

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  • on June 14, 2009

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    so easy to make and the dough is so light... instead of the coffee glazed i used
    Alton Browns Chocolate Doughnut Glaze and it was delicioussss... good work giada

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  • on June 14, 2009

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    I made these today, and I used orange flavoring in the glaze instead of espresso powder. When I heated the oil, I used my electric skillet, it helps keep the oil at a more constant temperature then on the stove top where you have to raise and lower the heat.

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  • on April 30, 2009

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    Sally, this won't be much help but it could be either the oil is too hot or doughnuts are too big. If you are happy with the size of the doughnuts, I would recommend reducing oil temperature. These were quite good and easy to make.

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