Baked Zeppole- Italian Doughnuts with Excellence Touch of Sea Salt Crème

This version of an Italian doughnut is baked rather than fried, are soft in the center with a lovely crust. The rich chocolate crème with the hint of finest sea salt completes this Zeppole majestically. Buon Appetito!

around 15

15-30 minutes

Lindt Excellence A Touch of Sea Salt



For the Zeppole

  • 90g Water
  • 80g Butter, unsalted
  • Pinch Sugar 
  • Pinch Salt 
  • 100g Plain flour
  • 150g Eggs (from about 3 eggs)
  • 15g Brown sugar
  • Little raw sugar

For the Crème

  • 250ml Milk
  • 100g Raw caster sugar
  • 50g Eggs yolks (from about 2 eggs)
  • 25g Corn flour
  • Little Vanilla bean paste 
  • 130g Lindt Excellence A Touch of Sea Salt, chopped
  • 20g Butter

Of course you can use any of our chocolates for the decadent Crème. Maybe Excellence Chilli or Mint Intense….


  • 1

    For the Zeppole

    • Place water, butter, pinches of sugar and salt into a saucepan and bring to the boil.

  • 2

    Add the flour

    • All at once and stir and beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. This is to cook the flour.

  • 3

    Place the mixture in a bowl and stir

    • For the mixture to cool down. Add the egg little by little until the mixture comes together. Last mix in the brown sugar.

  • 4

    Using a star nozzle

    • Pipe about 6cm circles onto a baking paper lined tray. Sprinkle with a little raw sugar.

  • 5


    • At 210°C for around 15 minutes, then drop the temperature to 180°C and with the door slightly ajar, bake the Zeppole until golden brown.

  • 6

    For the crème

    • Bring the milk and half the sugar to the boil.

      In the meantime combine the egg yolks, corn flour, vanilla and remaining sugar.

  • 7

    Add the egg yolk mixture into hot milk.

    • Whisk and return to the heat. Cook to a think custard.

      Add the chocolate and butter. Mix until silky and smooth. 

      Cover directly with some cling film and cool fully.

  • 8

    To finish

    • Lightly stir the crème to ensure it is smooth. Fill and generously top each Zeppole.

  • 9


    • Finish with a little sea salt and gold leaf