Recipe written by The Chef Next Door


1 tsp pure vanilla extract 

3 Tbsp sugar

1 stick unsalted butter

1/4 teaspoon kosher salt

1 cup water

1 cup flour

4 eggs

Vegetable oil, for frying

1/2 cup cinnamon sugar blend

1/2 cup chocolate hazelnut spread, warmed, for dipping

In a medium saucepan combine the vanilla, sugar, butter, salt and water and stir it over medium heat. Bring the mixture to a boil. Take the pan off the heat and stir in the flour, then return the pan to the heat and stir continuously until the mixture forms a ball, about 3 minutes or so. 

Transfer the flour mixture to the bowl of your stand mixer and add the eggs, one at a time, fully incorporating each egg before adding the next. Beat the mixture until smooth. 

Meanwhile, pour enough oil into a Dutch oven or deep frying pan to reach about 2 inches high. Use a deep fry thermometer and heat the oil over medium heat to 375 degrees.

Using a small scooper, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Be careful not to crows the pan. Using a spider tool, turn the zeppole over once or twice, cooking until golden and puffed up, about 5 minutes total time. Drain the zeppole on paper towels for a few minutes. Add the cinnamon sugar blend to a small, clean paper sack. Toss the cooked zeppole with the sugar mixture a few at a time. Serve immediately with warm chocolate hazelnut spread.

Bon Appetit!