Nonna’s Air Fryer Zeppole Donuts

This traditional Italian zeppole recipe has been adapted for the air fryer, creating light, fluffy donuts with a crispy exterior that taste just like the ones my Nonna used to make. By using the air fryer instead of deep frying, we maintain the authentic taste while creating a healthier version of this beloved treat that still brings back memories of Sunday mornings in my grandmother's kitchen.

I first made these air fryer zeppole when trying to recreate my grandmother's recipe without the mess of deep frying. The family couldn't believe how authentic they tasted, and now they've become our go to treat for Sunday brunches and holiday celebrations.

Ingredients

• Warm milk: provides the perfect environment for yeast activation and creates a tender crumb
• Active dry yeast: ensures proper rise and that signature airy texture
• Granulated sugar: adds just the right sweetness and helps feed the yeast
• Room temperature eggs: provide structure and richness
• Melted butter: adds flavor and keeps the zeppole moist
• Fine sea salt: balances the sweetness and enhances all flavors
• All purpose flour: creates the perfect texture without being too dense
• Olive oil spray: prevents sticking while creating a golden exterior
• Powdered sugar: for the classic sweet dusting that makes zeppole instantly recognizable

Instructions

Activate the yeast:

Combine warm milk (110°F is ideal warm enough to activate but not hot enough to kill the yeast), yeast, and a tablespoon of sugar in a large bowl. Let this mixture sit undisturbed for 5 minutes until it becomes foamy and fragrant. This step ensures your yeast is alive and will properly leaven your zeppole.

Create the base:

Add the remaining sugar, eggs, melted butter (make sure it's cooled so it doesn't cook the eggs), and salt to the foamy yeast mixture. Mix everything thoroughly until well combined. The mixture should look slightly curdled but uniform in color.

Form the dough:

Gradually incorporate the flour, about half a cup at a time, mixing continuously. The dough will start sticky but become more manageable as you add more flour. Knead either by hand on a floured surface or with a dough hook attachment for 5 to 7 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky enough to coat your fingers.

First rise:

Place your kneaded dough in a lightly greased bowl, turning once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft free location for 60 to 90 minutes. The dough should double in size and feel light and airy when gently poked.

Shape the zeppole:

Gently punch down the risen dough to release air bubbles. Turn it onto a lightly floured surface and divide into 16 equal portions. For traditional ring shapes, roll each piece into a 3 inch rope and connect the ends, pinching to seal. For round zeppole, simply roll into balls. Place the shaped dough on parchment lined baking sheets.

Second rise:

Cover the shaped zeppole with a kitchen towel and allow them to rise again for about 20 minutes while preheating your air fryer to 350°F. This second rise makes them extra fluffy and light.

Air fry to perfection:

Lightly spray your air fryer basket with olive oil to prevent sticking. Place zeppole in a single layer with space between each piece to allow for expansion and air circulation. Air fry for 8 to 10 minutes, flipping halfway through, until they achieve a beautiful golden brown color and puffed appearance.

Finishing touch:

Allow the zeppole to cool just slightly before generously dusting with powdered sugar. The warmth helps the sugar adhere perfectly. Serve while still warm for the most authentic experience.

Save

My favorite part of this recipe is the versatility of the dough. My grandmother would often add anise seeds or orange zest to the mixture depending on the season or celebration. I remember watching her hands work the dough with such confidence, never measuring but always producing perfect zeppole. Now when I make them with my own children, I feel that connection across generations through this simple but meaningful recipe.

Flavor Variations

Traditional zeppole are delicious with just powdered sugar, but you can easily customize them to create different flavor profiles. Add 1 teaspoon of vanilla extract to the dough for a subtle warmth, or incorporate 1 tablespoon of fresh lemon or orange zest for a bright, citrusy note. For a more decadent treat, fill cooled zeppole with pastry cream, Nutella, or jam using a piping bag with a narrow tip.

Troubleshooting Tips

If your zeppole aren't rising properly, check that your yeast is fresh and that your milk wasn't too hot, which can kill the yeast. The ideal temperature is around 110°F, warm to the touch but not hot. If your kitchen is cold, create a warm environment for rising by placing the covered dough in an oven that's been preheated to the lowest setting then turned off.

For zeppole that are browning too quickly in the air fryer, reduce the temperature by 25 degrees and watch them closely. Every air fryer model performs differently, so you may need to adjust times and temperatures slightly. If the zeppole are browning on the outside but still doughy inside, lower the temperature and cook for a few minutes longer.

Make Ahead and Storage

These air fryer zeppole are best enjoyed fresh, but you can prepare the dough up to 24 hours in advance. After mixing, place the dough in a greased bowl, cover tightly with plastic wrap, and refrigerate. Let it come to room temperature for about an hour before shaping and proceeding with the recipe.

Fully cooked zeppole can be stored at room temperature in an airtight container for up to 2 days, though they will lose some of their crispness. To refresh them, place in the air fryer at 300°F for 2 to 3 minutes, then dust with fresh powdered sugar. For longer storage, freeze shaped but uncooked zeppole on a baking sheet, then transfer to a freezer bag once solid. Air fry directly from frozen, adding 2 to 3 minutes to the cooking time.

Serving Suggestions

Serve these zeppole as part of an Italian breakfast spread alongside cappuccino or espresso

Create a dessert board with zeppole, fresh berries, and dipping sauces like chocolate ganache or honey

Offer as part of a holiday dessert table during Christmas or Easter celebrations

Save

Enjoy these homemade zeppole as a delightful taste of Italian tradition, perfected for your air fryer.

Recipe FAQ Section

→ What makes these zeppole light and fluffy?

The dough uses warm milk, yeast, and eggs, which create a soft rise and pillowy texture when air fried.

→ Can I use a conventional oven instead of an air fryer?

Yes, bake at 375°F (190°C) until golden, though the texture may be slightly less crisp than the air-fried version.

→ How can I add more flavor to the dough?

Try mixing in vanilla extract or lemon zest for extra aromatic notes in your zeppole.

→ What can I serve with these donuts?

They pair well with chocolate sauce, Nutella, fruit jam, or enjoyed simply dusted with powdered sugar.

→ Are these suitable for vegetarians or special diets?

The zeppole contain eggs and dairy but can be adapted using plant-based substitutes to suit dietary needs.

→ How do I store leftover zeppole?

Keep in an airtight container at room temperature for up to 2 days, or freeze before air frying for later use.