I just want to say “I do” to an Italian doughnut dessert station. When it comes to adding that extra special touch to your dessert menu why not consider a dessert station where guests can get up off their seated arrangement and mingle on your wedding day.
A traditional Zeppole are tiny Italian doughnuts that are crisp, light and super fluffy. Chefs use a pate choux dough that when fried become so airy, tender and golden brown. It’s like biting into a delicious creamy, puffy cloud. The amazing thing about this batter is that you do not have to wait for the yeast to rise.
The doughnut recipe is simple and includes combining water/milk with butter, sugar, salt and flour whilst beating in the eggs. What you will then see is chefs at your dessert station placing the dough into boiling oil to fry it. They can either pipe it in or use two small spoons to drop it into the oil. Little doughnut dessert balls cook up crisp and really tender.
The flair to your event is what you add to these tender doughnut balls. Usually what tastes delicious is coating them with cinnamon or drizzling Nutella over them as they are served in paper cones for guests to enjoy with their Affogato.
This dessert station will definitely be a talking point!
If you attended one of our yearly Menu Tastings you would have seen the Italian chefs making these on the spot and serving them. Discuss your Italian Doughnut Dessert Station option with our Events Couture Team.
Italian Chef reveals his Zeppole recipe:
- 1 cup water/milk
- 8 tablespoons butter (1/2 cup)
- 3 Tablespoons sugar
- ¼ teaspoon salt
- 1 cup flour
- 4 eggs
- Oil for frying
- Cinnamon to dust or Nutella for drizzling
How to make Italian Doughnuts (Zeppole)
In a saucepan combine water/milk, butter, sugar and salt. This needs to be cooked until the butter completely melts.
Add the flour and mix with a wooden spoon until the dough comes together in a ball. This needs to be cooked for 2 minutes.