Copycat Olive Garden Italian Donuts (Zeppoli Recipe)
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Olive Garden Italian Donuts are pillowy on the inside and crispy on the outside, coated in an incredibly flavorful vanilla sugar. The dough is so easy to make too — no special equipment or waiting for it to rise. Just mix, knead, roll, and fry. Don’t forget to make chocolate sauce for dipping!
Olive Garden Italian Donuts
I have a special affinity for cinnamon sugar-coated donuts, as evidenced by my baked and air fried donut recipes!
But even better than cinnamon sugar is vanilla sugar, made by mixing extract with sugar and letting it dry. I can’t wait to find more uses for it — or try out different flavored sugars.
As easy as those are to make, you’ll love how simple this zeppoli dough is too.
It’s really similar in texture to choux pastry (pâte à choux) once fried, with a tender bite and airy little pockets throughout.
You won’t have to wait for the dough to rise or make it in a special way. In fact, the only tool you really need is a rolling pin! These fry up in minutes and are ready to be eaten right away.
Ingredient Notes and Substitutions
- Flour – Use regular all-purpose flour for this recipe.
Although you’ll be mixing it with baking powder and salt, the ratios aren’t quite right to substitute self-rising flour. So just stick to the basics! - Sugar – You only need a little in the dough, but you’ll need a whole cup to coat the donuts after they’ve been fried!
- Vanilla Extract – Mix this with the coating sugar for flavor, then add some to the dough as well. The higher the quality, the better.
You can also use vanilla bean paste or the actual seeds from the pods to flavor the sugar. Or, leave the sugar plain if you prefer. - Egg Yolks – Carefully separate out the whites and save them for something else — maybe egg wraps or meringue!
- Whole Milk – This is preferred because the higher fat content adds to the richness of the dough.
Feel free to use skim milk in a pinch, just know that your donuts won’t be as tender. - Chocolate Sauce – While optional, you’ll definitely want to make some for dipping! All you need to make it are heavy whipping cream and your favorite chocolate chips.
Tips and Tricks to Make the Perfect Zeppoli Olive Garden Copycat
- Aim for a smooth, stiff dough.
Start with room temperature ingredients — that means allowing the milk and eggs to warm on the counter for about 30 minutes first.
You’ll also need to melt the butter and let it cool a bit.
Mix the wet and dry ingredients in separate bowls, then mix the wet into the dry (not the other way around!) a little at a time until it all comes together.
Knead the dough by hand just until it reaches the right consistency. If it’s too sticky, add a little more flour (1 tablespoon at a time), and be sure to flour your rolling pin and surface.
- Decide if you want smaller donuts or larger zeppoli like Olive Garden.
Cut the dough into 8 pieces for larger donuts, or double the amount with 16 smaller pieces.
Note that smaller pieces will cook faster, so keep a close eye on them!
- Make sure the oil is hot enough and keep it consistent.
It may not seem like a big deal, but the right oil temperature is the difference between greasy, soggy donuts and perfectly crispy and fluffy ones!
Bring the oil up to 375°F and hold it there as best as you can. The temperature will drop once the dough is added, so you’ll need to let it come back up between batches.
A thermometer is the best way to monitor oil temperature, but you can get by without it.
Drop a small piece of dough into the oil first — if it sizzles and rises to the surface quickly without burning, the oil is ready!
- Add the sugar coating to warm Italian donuts.
Have your vanilla sugar ready and waiting in a brown paper bag so you can add the donuts right away. It’s the best way to ensure the sugar sticks to the surface.
Waited too long? Lightly brush the cooled Olive Garden Italian donuts with some melted butter to help the sugar stick.
You can also use a large Ziploc bag or gently toss Olive Garden zeppoli with sugar in a large bowl, but a brown bag is the best option for even coating.
Prep Ahead
- Make vanilla sugar
- Bring milk and eggs to room temp
- Heat frying oil
Kitchen Tools You Will Need
- 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Rolling Pin – If you don’t have one, an empty wine bottle works too!
- Candy Thermometer – This ensures the oil is just the right temperature so your donuts don’t come out greasy.
- Medium Saucepan – Heats evenly and is easy to clean too.
- Brown Paper Bags – The best way to coat warm Italian donuts in sugar!
Serving Suggestions
No Olive Garden zeppoli is complete without a luscious chocolate sauce for dipping! Heat heavy cream on the stove, then stir in chocolate chips until melted.
For a thinner, drizzling consistency, simply increase the amount of heavy cream.
Olive Garden Italian donuts would also be tasty with caramel or strawberry sauce, or even berry jam! Enjoy on their own or with a creamy affogato.
Storing and Reheating Warm Italian Donuts
Enjoy these right after frying for the best flavor and texture. If you happen to have leftovers, you can keep them at room temperature in an airtight container for a day or two.
Reheat Olive Garden Italian Donuts in the oven or air fryer to get the outside crispy again.
Olive Garden Zeppoli FAQ
Both are a type of Italian donut, but bomboloni are filled with a rich pastry cream while zeppole are not.
The dough for bomboloni is also much like a traditional yeasted donut, compared to a lighter dough (similar to a cream puff) that is fried immediately.
No. You’ll want to get the dough in the oil as soon as it’s rolled and cut. If you let the dough sit, it won’t puff up correctly when fried.
The zeppoli at Olive Garden is coated in vanilla sugar, while traditional versions typically feature powdered sugar.
You could also coat these treats in cinnamon sugar if you don’t want to make vanilla sugar. Or, swap the vanilla extract for a different flavor!
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Olive Garden Italian Donuts (Zeppoli Recipe)
Ingredients
For the Zeppoli:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 4 egg yolks
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- vegetable oil, for frying
For the Vanilla Sugar:
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
For the chocolate sauce (optional):
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Mix sugar and vanilla extract in a bowl. Spread on a baking sheet to dry for 1 hour. Break clumps and transfer to a brown paper bag.
- Make the Zeppoli Dough:
- Sift together flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, whisk together egg yolks, milk, melted butter, and vanilla. Gradually mix wet ingredients into dry ingredients until just combined. Knead briefly to form a smooth, stiff dough.
- Turn the dough onto a lightly floured surface. Roll out to about 1/2 inch thickness. Cut the dough into rectangles, approximately 3 inches in length. Use a fork or toothpick to poke holes evenly across the surface of each zeppoli.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Check the temperature with a candy thermometer.
- Carefully place the docked dough rectangles into the hot oil. Fry for 2-3 minutes on each side until they puff up and turn golden brown. Do not overcrowd the pot. Transfer the zeppoli to a plate lined with paper towels to drain excess oil.
- While the zeppoli are still warm, place them in the brown paper bag with vanilla sugar. Close the bag and shake gently to coat evenly.
- Prepare the Chocolate Sauce (optional): Heat the heavy cream in a saucepan until it simmers. Remove from heat, add chocolate chips, and stir until smooth and well combined.
- Serve the vanilla sugar-coated zeppoli with chocolate sauce for dipping.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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