Apple Cider Italian Fried Dough (Zeppole)
Apple orchard meets Italian pastry shop. These pillowy fried zeppole are infused with apple cider reduction and warm fall spices, then tossed in cinnamon sugar for that classic cider-donut crunch. Dunk them in a rich salted brown butter date caramel that’s buttery, nutty, and naturally sweet.
Servings 8 Servings
Calories 352kcal
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.
Nutrition
Serving: 1Serving | Calories: 352kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 318mg | Potassium: 329mg | Fiber: 3g | Sugar: 41g | Vitamin A: 494IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1mg