Hello & Happy Thursday!!
I can’t remember the last time I had a zePpole. It was perhaps the first time I enjoyed one back when I was 17 and at the Jersey Shore
While this concept is referred to as many different things, one thing is for sure..
Whatever you want to call it.. It’s amazing!!
In actuality the day I made these I was craving the more traditional doughnuts, but as they say.. You have to go with your gut, and my gut said… make Vegan Zeppoles!!
What I love about this recipe is that it’s effortless, has minimal ingredients, low sugar (can be enjoyed without sugar & still good!), and for once its a fried donut and not a sad baked doughnut, which can taste like bread!
If you’re wanting to explore a vegan doughnut that doesn’t disappoint, you have to try these Vegan Zeppoles
Why this recipe rocks:
Great for entertaining
Can be served with various sauces
Can be made in bulk
Tastes 39438408x better than a baked doughnut
Eat Drink Shrink
Yields 20 zeppoles
2 hrPrep Time
20 minCook Time
2 hr, 20 Total Time
- 2 cups bread flour (or all purpose)
- 1/2 cup Almond milk
- 1 tbsp apple cider vinegar
- 3 Tbsp. sugar
- 1 tsp cinnamon
- 3/4 tsp. active dry yeast (from 1 envelope)
- 1 cup warm water
- 3/4 tsp. fine sea salt
- 2 Follow Your Heart vegan eggs mixed with almond milk (about 1/2 cup)
- 1/2 cup unsalted butter, room temperature, cut into cubes
- Vegetable oil (for deep-frying)
- Powdered sugar
- In the bowl of a stand mixer with a fitted paddle combine flour, salt, cinnamon, sugar, water, and yeast. In a small bowl whisk together the almond milk and apple cider vinegar, whisk till it curdles. Let stand for 2 minutes then add to the bowl of the mixer. Beat a few times. Then combine the vegan egg with almond milk (should be thick), then add to the bowl.
- Beat at low speed until dough forms. Gradually add softened butter, beating until absorbed between additions and occasionally scraping down sides of bowl. Increase speed to medium and beat until smooth and glossy, about 3 minutes. Scrape dough from paddle and sides of bowl. Cover with plastic wrap; let rise for 2 hours.
- Pour enough oil into a deep, heavy 5-qt. pot to reach a depth of 1 1/2". Temperature needs to be 325 (you can use a thermometer if needed). Form balls with the dough (smaller the better as they will cook faster) and cook in batches (3-4 at a time), dropping dough into the hot oil. Let them cook for 3-4 minutes turning occasionally, until zeppole are golden. Using a slotted spoon, transfer zeppole to paper towels; drain. Sift powdered sugar over zeppole or put sugar in a paper bag and add zeppole; shake gently to coat.