These Italian Fried Dough (zeppole) are everything you love about apple cider donuts — but with an Italian twist. They’re light, golden, and dusted in warm cinnamon sugar, with that irresistible crisp-outside, soft-inside texture. And the salted brown butter date caramel? Next-level. Once you try these, you’ll be making them every fall.
Ingredients
Here’s what you’ll need to make these Italian Fried Dough (zeppole). Cozy fall flavors meet Italian pastry magic for a treat that’s crisp, fluffy, and impossible to stop eating.
- Apple cider: Reduced for concentrated flavor that gives the dough its apple donut twist.
- Unsalted butter: Adds richness and helps create that pillowy, tender texture.
- Brown sugar: Brings warmth and depth to the dough.
- Flour: The base that holds it all together, creating structure and lightness.
- Eggs: Make the dough glossy and airy inside.
- Vanilla extract: Adds that subtle sweetness and bakery-style aroma.
- Cinnamon & nutmeg: The cozy fall duo that ties everything together.
- Neutral oil: For perfectly golden, crisp frying.
- Granulated sugar, cinnamon & allspice: For tossing the zeppole while warm — that signature cider donut coating.
- Medjool dates: Naturally sweet and caramel-like when blended for the dip.
- Browned butter: Nutty, rich, and the secret to the best caramel flavor.
- Milk or half-and-half: Gives the caramel its silky texture.
- Vanilla & salt: Balance the sweetness and make the caramel pop.
- Flaky sea salt: A final sprinkle for that salty-sweet bite.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
Serve these Italian Fried Dough (zeppole) warm, piled high on a platter with a generous dusting of cinnamon sugar. Pair them with the salted brown butter date caramel for dipping — it’s buttery, nutty, and just sweet enough to balance the spice. They’re perfect alongside a mug of hot apple cider, espresso, or cappuccino for a cozy fall morning or dessert. For a little extra indulgence, drizzle with melted butter or dust with powdered sugar right before serving.
Also be sure to check out my chocolate lava cake, apple pie cinnamon rolls, or chocolate dipped figs.
📋 Recipe
Apple Cider Italian Fried Dough (Zeppole)
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Equipment
- Saucepan
- Mixing bowls
- Whisk
- Slotted spoon or spider
- Heavy-bottomed pot (for frying)
- Sheet tray lined with paper towels
- Blender or Food Processor
Ingredients
For the dough
- 1 cup apple cider reduce to ½ cup; see notes
- 4 tablespoons unsalted butter ½ stick
- ½ teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
For coating
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
For frying
- Neutral oil canola or grapeseed, for frying
Salted Brown Butter Date Caramel
- 12 Medjool dates pitted and soaked in hot water 10–15 minutes
- 4 tablespoons unsalted butter
- ½ cup milk or half-and-half warmed
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- Flaky sea salt for topping
Instructions
- Reduce the cider: In a small saucepan, simmer apple cider until reduced by half, about 10–12 minutes. You should have about ½ cup. Let it cool slightly.
- Make the dough: In a medium saucepan, combine reduced cider, butter, salt, and brown sugar. Bring to a simmer. Add flour all at once and stir vigorously until the dough pulls away from the sides and forms a smooth ball, about 2 minutes.
- Cool & add eggs: Transfer dough to a bowl and let cool for 5 minutes. Beat in eggs one at a time until smooth and glossy, then stir in vanilla, cinnamon, and nutmeg.
- Heat the oil: Pour oil into a heavy pot to about 2 inches deep. Heat to 350°F.
- Fry the zeppole: Drop heaping tablespoons of dough into hot oil, working in batches. Fry 3–4 minutes, turning occasionally, until puffed and golden brown. Drain on paper towels.
- Coat in spiced sugar: While still warm, toss zeppole in the cinnamon-sugar mixture until evenly coated.
- Make the caramel: Drain soaked dates (reserve a few tablespoons of soaking water). In a small saucepan, melt butter over medium heat until golden and nutty, 3–4 minutes. Remove from heat.
- Blend: Add dates, browned butter, warm milk, vanilla, and salt to a blender or food processor. Blend until silky, adding a splash of soaking water if needed to loosen. Taste and adjust salt. Finish with flaky sea salt on top.
- Serve: Pile the warm zeppole on a platter, dust with extra cinnamon sugar, and serve with the salted brown butter date caramel for dipping.
Notes
- Apple cider reduction: Concentrating the cider intensifies flavor and keeps the dough balanced.
- Make-ahead: Dough can rest up to 2 hours before frying.
- Shortcut: Use store-bought apple cider concentrate to skip the reduction step.
- Texture tip: Blend the date caramel warm for the smoothest, glossiest finish.
- Extra indulgent: Drizzle with melted butter or dust with powdered sugar before serving.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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