The Saint Joseph’s Zeppole (original recipe) are a traditional dessert from Campania and are mainly made for Father’s Day.
According to tradition, the original dough involves the use of simple ingredients such as flour, water, salt, butter, and eggs.
There are two versions of zeppole, fried or baked, but depending on the type of cooking you want to execute, the percentages of the ingredients listed below will vary.
The following recipe is suitable for making the fried version. You will get puffy zeppole, delicately dusted with powdered sugar and filled with a firm pastry cream topped with syruped cherries.
These sweets are really excellent and not very demanding to make, so please, celebrate fathers by making them at home with lots of love… in their eyes they will certainly have added value!
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Here are some recommended Amazon products for cakes, tarts, and cookies that are definitely useful in making desserts.
Many of these have been bought and tested by myself.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 50 Minutes
- Portions: 7
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,483.16 (Kcal)
- Carbohydrates 28.57 (g) of which sugars 14.89 (g)
- Proteins 7.07 (g)
- Fat 152.22 (g) of which saturated 19.80 (g)of which unsaturated 125.91 (g)
- Fibers 0.34 (g)
- Sodium 149.11 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup whole milk
- 1/3 cup sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 packet vanillin
- 3/4 cup all-purpose flour
- 1/2 cup water
- 2 tbsp butter
- 3 eggs (medium)
- 1/2 tsp salt
- 1 quart sunflower oil (for frying)
- as needed syruped cherries
- as needed powdered sugar
Tools
- 1 Pot diameter 6 inches
- Hand whisk
- Spatulas silicone
- Wooden spoon
- 2 Pastry bag disposable
- Pan diameter 7 inches
- 1 flower tip 10 mm diam.
- 1 Thermometer kitchen
Steps
To prepare the original Saint Joseph’s zeppole, start by preparing a firm pastry cream.
In a small saucepan about 6 inches in diameter, work with a hand whisk the egg yolks, sugar, and vanillin.
Then add the milk in a thin stream, gradually incorporating the cornstarch as well.
Once you have a smooth mixture with no lumps, place the saucepan on the heat and thicken over medium heat, stirring continuously.
As soon as bubbles appear, turn off the heat and immediately transfer the cream to a bowl.
At this point, to prevent the cream from getting a pudding-like texture, you can place plastic wrap in contact with it, or stir the cream until it loses most of its heat.
Now prepare the choux pastry for the zeppole.
Sift the flour and set it aside for now. In a separate small bowl, crack the eggs.
Place a small saucepan on the heat and let the butter and salt melt in the water.
When the butter is melted, add the flour all at once, and with a whisk or spoon, stir over low heat until the dough pulls away from the sides of the saucepan and leaves a film of dough on the base. This will take just a few minutes.
Remove from the heat and transfer the dough to a bowl, spreading it out with a wooden spoon or spatula to lower its temperature.
When it is lukewarm, add the eggs, one at a time, which we cracked earlier. Incorporate with a hand whisk and add the next egg only when the previous one is well blended.
In the end, we should obtain a mixture with the consistency of a thick cream.
Put one quart of sunflower or peanut oil to heat in a pan (diameter 7 inches) to an ideal temperature of 350°F, which you should try to maintain constant during frying.
Place the dough inside a pastry bag fitted with a 10 mm flower tip.
On a baking tray lined with parchment paper, create doughnuts about the size of the bottom of a glass, about 2.75 inches in outer diameter.
The doughnuts will be formed by two turns, with the top one narrower than the dough circle underneath. It’s important not to close the central hole.
We will get about 7 doughnuts.
Cut the parchment paper for each individual doughnut and immerse it in the oil at temperature with all the paper until it detaches.
Fry 2 zeppole at a time for about 6 minutes; halfway through cooking, you will see them puff up a lot.
Use a spoon and fork to fry them evenly on all sides.
Keep the flame low to avoid overheating the oil.
Drain on absorbent paper and then cool on a wire rack.
After a few hours, when they are well cooled, dust the zeppole with powdered sugar.
Take the cream, work it for a few minutes to regain its elasticity, and insert it into a pastry bag using the nozzle we used to form the doughnuts.
Fill the zeppole with the cream, filling the central hole and then making a few turns on the surface of the sweets.
Place one or more syruped cherries on top.
The original Saint Joseph’s zeppole are now ready to delight you.
Here are some recommended Amazon products for cakes, tarts, and cookies that are definitely useful in making desserts.
Many of these have been bought and tested by myself.
In the fridge, well sealed in a cake container for two to three days.
In the fridge, well sealed in a cake container for two to three days.
In the fridge, well sealed in a cake container for two to three days.
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