Zeppole on the Gaylord Texan menu are Italian-style fried dough bites, served warm with a dusting of powdered sugar; menus and preparations can change by location and season. This home version makes airy, lightly crisp zeppole with a simple yeast dough, then finishes them with sugar for an easy shareable dessert.

Ingredients

2¼ teaspoons (7 g) active dry yeast
1 teaspoon (4 g) granulated sugar, for activating the yeast
¾ cup (180 ml) warm water, about 105–110°F (40–43°C)
2 cups (250 g) all-purpose flour, plus up to 2 tablespoons (16 g) for handling
¼ teaspoon (1.5 g) fine salt
1 large egg (about 50 g), at room temperature
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
4 cups (960 ml) neutral frying oil, such as canola or vegetable oil; use only as much as needed for a 2-inch (5 cm) depth in your pot
½ cup (60 g) powdered sugar, for serving

Instructions

Activate the yeast. Stir the yeast and 1 teaspoon granulated sugar into the warm water in a small bowl. Let it stand for 5–10 minutes, until foamy. If it does not foam, the yeast may be inactive; start again with fresh yeast and water that is warm, not hot.
Mix the dough. Whisk the flour and salt in a large bowl. In another bowl, beat the egg lightly, then stir in the melted butter and vanilla. Add the egg mixture and foamy yeast mixture to the flour. Mix with a sturdy spoon until no dry flour remains. The dough should be very soft and sticky, not pourable; add flour a teaspoon at a time only if it is too loose to scoop.
Let it rise. Cover the bowl and leave the dough in a warm, draft-free spot for about 60 minutes, until puffy and roughly doubled. The timing can vary with room temperature. Avoid adding lots of extra flour, which can make the fried centers dense.
Heat the oil safely. Pour oil into a heavy, deep pot, filling it no more than halfway. Heat over medium heat to 350°F (175°C), checking with a deep-fry or instant-read thermometer. Keep the pot attended, use a dry utensil, and keep water away from hot oil. Set a wire rack over a baking sheet or line a plate with paper towels.
Fry in small batches. Use two teaspoons or a small cookie scoop to drop walnut-size portions of dough into the oil, carefully lowering them close to the surface. Fry only a few at a time so the temperature stays near 350°F (175°C). Turn as needed and cook for about 3–4 minutes per batch, until deeply golden and cooked through. Cut the first one open to check that the center is not wet or gummy; if it is, lower the heat slightly and cook the next batch longer. Do not crowd the pot.
Drain and finish. Lift the zeppole out with a slotted spoon and drain on the rack or paper towels. Let them cool briefly, then sift powdered sugar over them while still warm. Serve promptly for the best contrast between crisp edges and tender centers.

Tips

Check water temperature: Water that is too hot can damage yeast. If you do not have a thermometer, it should feel warm but not hot on your wrist.
Use a thermometer for the oil: Oil that is too cool makes greasy zeppole; oil that is too hot browns the outside before the middle cooks. Let it return to 350°F (175°C) between batches.
Choose a neutral oil: Canola, vegetable, or peanut oil works well. Olive oil has a more pronounced flavor and is not the easiest choice for this mild, sweet dough.
Keep the portions small: Consistent, walnut-size scoops fry more evenly. Sticky dough is normal; lightly oil the spoons rather than kneading in a lot of flour.

Serving Suggestions

Serve zeppole warm in a shallow bowl or paper-lined basket, with extra powdered sugar on the side. For a dessert platter, pair them with fresh berries, sliced strawberries, or a small bowl of chocolate sauce for dipping. They are also good alongside espresso or coffee after a meal. If you want a more polished presentation, dust them just before serving so the sugar stays visible instead of absorbing into the warm dough.

Variations

For a citrus note, add 1 teaspoon (2 g) finely grated lemon or orange zest to the flour. A pinch of ground cinnamon in the powdered sugar adds warmth without changing the dough. For a filled-style dessert, serve the fried bites with pastry cream or sweetened ricotta as a dip rather than piping filling into these small pieces. You can replace the vanilla with ½ teaspoon (2.5 ml) almond extract, but its flavor is stronger, so use less. For a dairy-free version, use an unsweetened plant-based butter substitute; the texture may be a little less rich.

Storage and Reheating

Zeppole are best the day they are fried. Cool leftovers, refrigerate them in a covered container within 2 hours, and use within 3–4 days. Refrigeration softens the crust, so reheat in a 350°F (175°C) oven or air fryer for about 4–7 minutes, until hot throughout; avoid microwaving if you want to preserve the exterior. Reheated leftovers should reach 165°F (74°C). Freeze cooled, unsugared zeppole in a sealed freezer container for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven for about 8–12 minutes, then dust with powdered sugar. Discard any fried dough left at room temperature for more than 2 hours.

Frequently Asked Questions

Are zeppole the same as beignets?
They are related fried-dough treats, but recipes vary. Zeppole are commonly made as small, irregular dough bites and finished with powdered sugar; beignets are often shaped into squares and may use a different dough. Names and styles differ across regions and bakeries.

Can I make the dough ahead?
Yes. After mixing, cover the bowl and refrigerate the dough for up to 12 hours. Let it sit at room temperature for about 30–45 minutes before frying, until it is soft enough to scoop. The cold rise may be slower than the room-temperature rise, so judge it by its puffiness rather than the clock.

Why are my zeppole raw in the middle?
The portions may be too large, or the oil may be too hot. Keep the pieces walnut-size, maintain the oil near 350°F (175°C), and give each batch enough time. Open one from the first batch to check the center before continuing.

Can I bake them instead of frying?
This soft, sticky dough is formulated for frying and will not produce the same crisp, airy result in the oven. For baked doughnuts, use a recipe designed for baking rather than trying to bake this mixture as-is.

Can I use instant yeast?
Yes. Substitute 2¼ teaspoons (7 g) instant yeast for the active dry yeast and mix it directly into the flour. Add the warm water with the other wet ingredients; the dough may rise somewhat faster, so watch for it to become puffy and doubled.

How do I keep the powdered sugar from disappearing?
Drain the zeppole first and allow them to cool for a minute or two, then dust just before serving. A second light dusting at the table adds a fresh finish without weighing down the crust.

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Zeppole Gaylord Texan Menu: Make Them at Home