Zeppole - Savoury Stuffed Donuts

Cook time 30 minutes (+ proving time)
Servings 16


1 ½ cups (225g) plain flour

7g (1 sachet) dried yeast
½ tsp salt
¾ cup lukewarm water
Vegetable oil, for deep-frying
1 Kransky sausage or cooked sausage, cut into rounds
8 green olives, pitted, halved
1 buffalo mozzarella, torn
Lemon wedges, to serve

Zeppole - Savoury Stuffed Donuts


In a large bowl combine flour, yeast and salt with a wooden spoon and make a well in the centre. Gradually add the water to the well, gathering the flour with your hand or a wooden spoon until all the flour has been incorporated and the mixture resembles a sticky dough. Scrape down the sides of the bowl to gently form a ball and place dough in a separate large, lightly oiled bowl. Cover with a tea towel and set aside in a warm place to prove for 1 hour or until the mixture has doubled in size.

Heat oil in a wok or a pot to 180°C. Lightly flour your hands, take a lump of dough (about 2 tablespoons), stretch it between your fingers and place a piece of sausage in the centre. Fold over and twist the dough to completely encase the sausage. Repeat with remaining dough, changing the fillings to include mozzarella and olives.

Gently drop the zeppole into the hot oil, cooking in batches of 4-5, being careful not to overcrowd the pan. Turn regularly for 3-4 minutes or until golden brown. Carefully remove zeppole from oil using a slotted metal spoon. Drain on a plate lined with paper towel and season with salt.

Serve warm with lemon wedges.