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Zeppole (Italian Doughnuts)

This recipe comes to us from the kitchen of Matteo Tine, owner and head chef at Bar Carolina, and regular participant at the Neff Market Kitchen Cooking School.


  • 30 g fresh yeast
  • 500 g cooked potatoes peeled
  • 500 g flour
  • 50 g softened butter
  • 1 tbs castor sugar
  • 4 eggs
  • cinnamon sugar to roll zeppole in



Dissolve yeast in a little warm water.

Boil the potatoes until soft and peel. Pass potatoes through a potato ricer.

In a stand mixer combine all ingredients except for eggs, to form a dough.  Add eggs one by one.

Once it is a dough, cover it and allow to prove in a dry warm place for half hour or till it doubles in size. Knock back the dough when it is ready and place into a piping bag. Cut the end of the piping bag to desired size of zeppole, remembering that the bigger they are, the longer they will take to cook.

Fry in frying oil at 170°c till they are golden brown and cooked inside.

Roll in cinnamon sugar.





Note: This recipe was demonstrated in Matteo’s class “Taste of Sicily”, February 2018.

Both the recipe and photo are reproduced with permission from Matteo Tine.

Image is indicative only and does not reflect the exact ingredients in the recipe.

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