desserts sardinian

Zeppole Sarde

Long spiral Sardinian zeppole made from a loose semolina batter scented with citrus, saffron, and Filu e Ferru, then fried and sugared.

Vegetarian Nut-Free
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Prep 40 min
Cook 20 min
Total 1h
Servings 8
Difficulty Advanced

Ingredients

Batter

Flavoring

Seasoning

Frying

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Instructions

  1. Mix part of the sugar into the milk and work it into the semolina until you have a thick first dough. Cover and let it rest for about 1 hour.

  2. Prepare the flavoring liquid by combining the orange juice, orange zest, and Filu e Ferru. Dissolve the saffron in a little of this liquid.

  3. Dissolve the yeast in a little milk. Return to the dough and begin loosening it with the yeast milk and the citrus-Filu e Ferru mixture. Add the egg and a pinch of salt.

  4. Work the batter until it is smooth and very soft, almost pourable but still elastic. Let it rise again until doubled and bubbly on top.

  5. Heat the frying oil. Transfer the batter to a piping bag or funnel.

  6. Pipe the batter into the oil in loose spirals, starting at the center and circling outward. Fry until golden on both sides.

  7. Drain briefly and coat in sugar while still warm.

Variations

  • With Mandarin Instead of Orange: Mandarin juice and zest give a slightly softer, sweeter citrus note than orange.

Interactive Nutrition Map

8 Servings

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Dairy
Whole Milk
400 g
Eggs
Egg (Large, Whole, Raw)
50 g
Fruits
Orange (Fresh)
360 g
Grains & Bread
Semolina Flour
500 g
Herbs & Spices
Saffron
0.1 g
Salt
6 g
Sweeteners
White Sugar
150 g
Baking
Fresh Brewer's Yeast
15 g
Other
Filu e Ferru
57 g

Per Serving

531kcalCalories
17gProtein
104gCarbs
4gFat
5gFiber
Sodium
53mg2% DV
Potassium
393mg8% DV
Calcium
96mg7% DV
Iron
4.7mg26% DV
Magnesium
61mg15% DV
Vitamin C
23.9mg27% DV
Vitamin A
38µg4% DV
Vitamin K
0.2µg0% DV
Folate
181µg45% DV
Semolina Flour
Whole Milk
White Sugar
Fresh Brewer's Yeast
Egg (Large, Whole, Raw)
Orange (Fresh)
Saffron
Filu e Ferru
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Zeppole Sarde belongs on the Sardinian home table. I build it around semola rimacinata, milk, and sugar.

I mix part of the sugar into the milk and work it into the semolina until you have a thick first dough. I cover and let it rest for about 1 hour. I prepare the flavoring liquid by combining the orange juice, orange zest, and Filu e Ferru. I dissolve the saffron in a little of this liquid.

I pipe the batter into the oil in loose spirals, starting at the center and circling outward. I fry until golden on both sides. I drain briefly and coat in sugar while still warm.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide