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Baked Zeppole- Italian Doughnuts with Excellence Touch of Sea Salt Crème
Around 15
Lindt Excellence A Touch of Sea Salt
15-30 minutes

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!

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

For the Zeppole

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


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.


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.


Using a star nozzle

Pipe about 6cm circles onto a baking paper lined tray.

Sprinkle with a little raw sugar.



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.


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.


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.


To finish

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



Finish with a little sea salt and gold leaf

EXCELLENCE Touch of Sea Salt

EXCELLENCE Touch of Sea Salt

A revolutionary blend of silky dark chocolate enhanced with just a touch of fine crystals of hand harvested sea salt (fleur de sel) from France.