Smore’s Zeppole


Zeppole are little Italian doughnuts….and they are VERY VERY YUMMY!  Traditionally they are made plain and are either glazed or coated in cinnamon sugar.  But I thought I would change things up a bit and make a smore’s version!

These are super easy to make!  After the first time you make them you’ll be making them again and again!

These are perfect because they are bite size!  Perfect for little hands!  I know my kids don’t always eat a while donut so I don’t have to worry about them wasting these!

I always love testing out new recipes and sometimes they don’t work out but this was total success!  Very tasty, very easy and just enough to pop them one by one into your mouth!



Ingredients Doughnuts:

1 stick of butter, room temperature

1/2 cup water

1/4 cup sugar

1/3 cup cocoa powder

1/4 tsp salt

1 cup flour

3 eggs

1 egg yolk

vegetable or peanut oil for frying

Ingredients Glaze:

1 cup marshmallow fluff

2 tbsp butter

1/2 tsp vanilla

2 tbsp crushed graham cracker crumbs


In medium saucepan combine the butter, sugar, water and salt.  Combine over medium  heat until mixture boils.  Boil for 10 seconds.

Remove pan from heat and mix in cocoa powder and flour.  Stir quickly until thick and well incorporated.

Return mixture to heat and stir constantly for 2 minutes.

Then place mixture into stand mixer that is fitted with the paddle attachment (If you don’t have a stand mixer you can use a hand mixer).  Beat each egg in silly, keeping mixer on medium speed, then add in egg yolk.

Beat mixture for 5 minutes until mixture is thick and glossy.

Refrigerate dough for about 15 minutes.

To fry zeppole, fill a heavy bottom sauce pan 1/3 of the way up.

Heat over medium heat or until thermometer reaches 375° (If you don’t have a thermometer you can drop a small cube of bread in the oil, it will brown within 2 minutes, the you know the oil is ready.)

Using a cookie dough scoop (or 2 spoons) carefully drop small balls of the dough into heated oil. (Only fry 4-5 at a time, too much in the pan will reduce temperature and not fully cook the dough.)

Cook for 3-4 minutes, turning occasionally, until Zeppole are darker in color and puffed.

Drain on paper towel.

While Zeppole are cooling make the marshmallow glaze.

Melt butter in microwave safe bowl add fluff then microwave for 10 seconds.

Mix quickly until smooth.  Add in vanilla and stir well.

Once Zeppole are cool dip each into marshmallow glaze and sprinkle with graham cracker crumbs.