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Zeppole with caramel cream, fresh and sweet doughnut garnish
Indulgent Italian doughnuts topped with rich amber caramel cream

Caramel Cream Zeppole

Author: Flavelo
Recipes Cakes and Desserts
Zeppole (or Zeppole di San Giuseppe) is the iconic sweet of Southern Italy, traditionally made on St. Joseph's Day. Although many versions exist, the essence is always the same: a light doughnut fried in hot oil, crisp on the outside and cloud-soft inside. In this version, the classic custard is replaced by a deeper, amber caramel cream, adding a modern twist to the Neapolitan tradition.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Deep pot: For deep frying.
  • Sieve: To aerate dry ingredients.
  • Kitchen paper: To absorb excess oil.

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Beat the eggs with the sugar and vanilla sugar until pale, increased in volume and thick.

Tip: Sugar crystals 'cut' the egg whilst whisking, incorporating tiny air bubbles, which is the basis of the light structure.
2 ✓

Gently stir the milk into the egg mixture so as not to break the foam.

Tip: Work with room temperature ingredients to keep the emulsion stable.
3 ✓

Sift the flour, baking powder and salt together, then fold into the liquid mixture until just combined.

Tip: Do not overmix the batter after adding flour! Excessive mixing activates gluten, making the doughnut rubbery and chewy.
4 ✓

Heat the oil to 170°C. Using two spoons, drop walnut-sized balls into the hot oil.

Tip: If you don't have a thermometer: dip a wooden spoon in the oil. If bubbles form around it, the oil is ready.
5 ✓

Fry the doughnuts for 2-3 minutes per side until deep golden brown, then drain on kitchen paper.

Tip: During frying, the baking powder generates gas (carbon dioxide) which puffs up the batter, whilst heat stabilises the structure.
6 ✓

Warm the caramel cream slightly to make it runnier, and drizzle over the still-warm doughnuts.

Tip: The warm doughnut pores are open, absorbing the sauce flavour better.

Recipe FAQ

Why is the centre raw?
The oil was too hot, so the outside burned before the heat reached the inside.
Why did it absorb oil?
The oil temperature was too low, so the protective crust didn't form immediately.

Ingredients

  • 250 g Plain flour
  • 100 g Granulated sugar
  • 200 ml Whole milk
  • 2 pcs Eggs
  • 1 tsp Baking powder
  • 1 pack Vanilla sugar
  • 1 pinch Salt
  • 1 l Sunflower oil (for frying)
  • 150 g Caramel cream (ready-made or homemade)