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Zeppole with raisins and saffron

Traditional recipe for the Carnival dessert

by Ada Parisi
5 min read
Zeppole con zafferano e uvetta

Zeppole with raisins and saffron: traditional recipe of one of the most popular Carnival desserts. In the Carnival period it is impossible not to prepare a delectable little sweet, Fried and covered with sugar. These donuts with saffron and raisins, flavored with orange peel and a dash of rum, They are perfect for snack time. Have you already tried the fluffy variant of the ZEPPOLE WITH POTATOES or NEAPOLITAN GRAFFE?

Is, If you are looking for tasty pancakes and Italian recipes for Carnival, have a look at all my RECIPES FOR CARNIVAL, you will surely find something you like to fry: struffoli, CHATTER, CASTAGNOLE, SICILIAN FINS or SFINCI OR CRISPELLE OF MESSINA RICE and Acciuleddi Sardinian. You will be spoiled for choice, I guarantee. On my YouTube channel you can also find many VIDEO RECIPES of sweets for Carnival.

To make Carnival zeppole you have to make a leavened dough, But don't be scared: they are really simple to prepare. They require just a few hours of leavening and then off to the pan, to be fried and then eaten piping hot and covered with sugar. Can not get your hands dirty with sugar, They are large or are children. You can customize these zeppole as you like, for example by adding, instead of raisins, small pieces of apple in cooking will melt becoming delicious. Have a good day!

Zeppole con zafferano e uvetta


Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams of flour 00

10 grams of fresh yeast

50 grams of raisins

a sachet of Saffron or saffron pistils

80 grams of sugar

sugar to cover the pancakes

grated rind of an orange

a shot of rum or brandy

oil for frying


Zeppole with saffron and raisins

To prepare the donuts with saffron and raisins, put the first evening raisins in a bath in a cup with hot water. The next day drain the raisins and dry perfectly with a cloth.

Dissolve the saffron in hot water, when the water will just be warm, dissolve the yeast. In a bowl mix the flour, raisins, peel of citrus fruits, rum dash, the yeast with saffron, sugar and mix well with a wooden spoon and, if necessary very little lukewarm water.

What you have achieved a smooth, smooth and creamy, cover and let rise until doubled in volume of. It's going to take a couple of hours.

Pick up some of the mixture, it will be soft and creamy, with a spoon and dipping it into the seed oil at 160 degrees. Bake the donuts over high heat until they are puffed and golden. Put the wedges on a sheet of absorbent paper to dry the oil in except and then roll the wedges into the caster sugar until covered. Serve hot donuts raisins and saffron, freshly made. And Bon Appetit!


MATCHING: We combine these pancakes to a soft and perfumed grappa: 'Tiglio Honey' by Bonollo. The spicy and balsamic well matched for frying and the sweetness of these Carnival fritters.

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conunpocodizucchero.it February 9, 2013 - 19:08

Saffron and raisin me like crazy!!!

fratelli_ai_fornelli February 9, 2013 - 23:29

A big kiss


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