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Powdered Sugar–Dusted Zeppole

Powdered Sugar–Dusted Zeppole with Dark Chocolate Dipping Sauce

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Whether filled, frosted, sugar-dusted, or covered in sprinkles, we can never resist a fresh, warm doughnut—for breakfast or dessert. Here, we’re making zeppole, the Italian version, with a little help from a secret ingredient: pizza dough. It’s rolled into balls, fried in hot oil for that delectable crispy exterior, and dusted with sugar while still warm. On the side, there’s a silky dark chocolate sauce for dipping or drizzling. Treat yourself—you’ve earned it.

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Laura

    By Chef Laura

    • Calories 470
    • Protein 5g
    • Total Carb 57g
    • Total Fat 25g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pizza dough
      • 12 ounces
      • pizza dough
    • granulated sugar
      • 2 tablespoons
      • granulated sugar
    • powdered sugar
      • 1/4 cup
      • powdered sugar
    • coconut oil
      • 1 packet
      • coconut oil
    • dark chocolate
      • 2 ounces
      • dark chocolate

    What You’ll Need

    • canola oil
    • 10" medium pot


    Cooking Steps

    1. Prepare Zeppole

      Prepare Zeppole

      Remove pizza dough from bag and let soften at room temperature. Then, divide dough into 12 equal pieces. Using your hands, roll dough into balls. In a large bowl, mix together granulated sugar and powdered sugar to combine. Set aside.

    2. Make Dark Chocolate Sauce

      Make Dark Chocolate Sauce

      Place coconut oil in a small heatproof bowl and microwave until just melted, about 30 seconds. Alternatively, heat coconut oil in a small pot over low heat until melted. Then, add dark chocolate and stir until chocolate is melted and sauce is smooth.

    3. Fry Zeppole

      Fry Zeppole

      In a medium pot, heat enough canola oil to reach about 1 inch up sides of pot over medium-high heat. When oil is shimmering, add dough balls, working in batches as needed. Fry, using a slotted spoon to rotate, until evenly brown, 5-6 minutes.

    4. Finish Zeppole

      Finish Zeppole

      Using tongs, transfer zeppole to a paper towel-lined plate to drain and set aside to cool slightly, 1-2 minutes. Then, add zeppole to bowl with sugar mixture. Using a spoon, toss to fully coat (work carefully—the dough will still be hot).

    5. Plate Zeppole

      Plate Zeppole

      Transfer powdered sugar–dusted zeppole to serving plates. Drizzle over dark chocolate dipping sauce, or serve alongside. Enjoy warm!

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