Zeppole with Whiskey Caramel Sauce.
If you’re on a diet, click away, OR just plan on getting on the treadmill for a little longer. Fried dough (aka doughnuts, donuts, fried dough, just gimme). There’s something completely irresistible about it. Doughnuts are my weakness. Especially warm right out of the fryer. Swoon.
I feel better about eating these small little doughnut holes, somehow it seems like I’m consuming less calories (even if I do eat 2 dozen by myself). I also have a unicorn that lives in my backyard and leaves me presents. Are you jealous LOL?
Seriously though, it’s about balance. When I do decide to make doughnuts I try to balance it out. Yogurt for breakfast maybe a little fruit and granola, and then doughnuts for dinner.
If you’re going to go through the effort of making homemade doughnuts then you might as well make the WHISKEY CARAMEL SAUCE (aka Drunken Caramel Sauce) to go with. You’ll thank me. Your thighs won’t but you will.
Now who’s ready to dip? I have one ready for you …
Zeppole with Caramel Whiskey Sauce
Zeppole with Whiskey Caramel Sauce
- 3 cups all purpose flour
- 2/3 cups milk – room temperature
- 5 teaspoons yeast
- 1/2 cup Dixie Crystals granulated sugar
- 2 large fresh eggs – divided
- 1 lemon – zested
- 4.5 tablespoons unsalted butter – room temperature
- Dixie Crystals cinnamon sugar
- 48 ounces Vegetable or Canola Oil
- Salt -pinch
- In a small mixing bowl, add yeast into the milk, gently stir and set aside.
- Into your mixing bowl add: flour, sugar, 1 whole egg + 1 additional egg yolk, lemon zest, pinch of salt. Add milk mixture. Mix with your paddle attachment until it forms into a ball. Switch to the dough hook attachment and knead for 8-10 minutes until dough is soft and supple.
- Add butter and continuing kneading for additional 4-5 minutes. Cover bowl with a kitchen towel and allow to rise until it doubles in size.
- Once dough has doubled, knead it again for approx 4-5 minutes. Pinch off 1" sections of dough and roll into balls using your hands. Allow zeppole to rest and rise for approximately 10 minutes.
- WHILE zepppole are resting, place oil in a large deep sided pot and heat to 350 degrees. Place a few dough balls into oil (do not crowd the pan) Cook just enough to allow them to puff up and turn golden. This will take about a minute. Turn them with spoons. Transfer to paper towels to absorb oil and then sprinkle with cinnamon sugar. Continue until all are cooked.
- Dip in Whiskey Caramel Sauce if desired
How delicious! I love how ooey gooey drizzly this sauce is!
Cassie | Bake Your Day says
I am drooooling (still) over that sauce. And now zeppole…so good!
Donna @ The Slow Roasted Italian says
Oh my gosh Paula! I am drooling all over my keyboard. So delicious. You have my mailing address, right? All I need is a spoon and that sauce. And a quiet place. YUM! 😉
Zeppole PLUS caramel sauce! Oh help me! I’d never stop eating them!
Brian @ A Thought For Food says
Yeah, there’s no way I could eat just one. Probably not even just five. Probably 20. Yeah, I think that’s possible.
Katrina @ Warm Vanilla Sugar says
These sound so good! Love that sauce!
Sue/the view from great island says
That gif of the dipping doughnut is all you need to say to convince me 🙂
Kiran @ KiranTarun.com says
Oh my gosh! I need this in my life. And whiskey 🙂
Heather | Farmgirl Gourmet says
Oh my gosh….I just drooled, licked the screen and repeated. YUM!
Sandy @ RE says
Oh, my. Delish! Thanks, Paula!
The link is not working for the caramel sauce.
Hi! I just checked and it’s working fine for me. Can you give it another go : )
It just takes you right back to this recipe for the Zeppole. No whiskey caramel sauce recipe.
Hi Kim, sorry for the confusion, you can find my whiskey caramel sauce recipe on Dixie Crystal’s Blog —> http://www.dixiecrystals.com/recipes/desserts/frosting-glazes-syrup/Whiskey-Caramel-Sauce
I should say the link at the bottom of the recipe takes you right back to this one, rather than linking to the sauce it references in the line above (step 6 of the recipe). The link embedded in the body of the blog does work.
Tasha @ ThatsSoYummy says
Get. In. My. Belly!!!!!!!!
Miss @Miss in the Kitchen says
Heavens to Betsy, I need these!
Cookin' Canuck says
Darn it…I should have clicked away when you told me to. Now I’ll be thinking about these zeppole and that gorgeous sauce all evening!
Ok, I’m coming to your house. And when I get there, I’m going to stand on one side of your kitchen with my mouth open and you’re going to toss these into my mouth one by one. Mmmk? 😉
I thought about you when we were in South Carolina last week 😉 xo
Jersey Girl Cooks says
OMG! I love zeppole. I get them whenever i can. I would love to make these except I have a fear of deep frying 🙁
Lora @cakeduchess says
Look at the dipping action shot…sheer torture, I say! I will take a jar of that sauce and a dozen zeppole-please….!
Ali | Gimme Some Oven says
Oh my heavens — these look incredible!!! Love the whiskey in the caramel sauce!
Yummy, yummy, yummy!! My dad used to make these (or very similar) every year around Christmas. I hope to try these some day! Thanks!
Brenda @ a farmgirl's dabbles says
Me, me, me! I am ready to dig in! YUM!!
Georgia @ The Comfort of Cooking says
These look amazing, Paula! Such a delicious and decadent Italian treat. Love your GIF, too! 🙂
Oh goodness, I loooove that dipping photo!! At first I thought my eyes were doing tricks on me! LOL! Well, I am not on a diet and my treadmill is collecting dust…bring on the caramel!! YUM!
I saw this recipe all over Pinterest the other day. No wonder – it looks fabulous!
Woah, I did a double take, Paula! Looks amazing!!
Rachel @ Bakerita says
Oh my gosh, that sauce looks sooo good! I could eat it with a spoon, but eating it with a zeppole sounds better! 🙂 Pinned!
Angie @ Big Bear's Wife says
I could have swore that I commented on this already but I must have been to memorized by my screen! This caramel sauce looks wonderful! I can totally see it drizzled over cupcakes or heck I’d eat it right out of the jar
Oh my, this looks heavenly! I could eat the sauce on its own, can’t wait to try it (and try not to eat it all myself!)
Paula… these look to die for! I am definitely going to have to make these for my mom–she’ll be in heaven. p.s. what type of yeast did you use? instant?