St. Joseph’s Zeppole (Bimby), a traditional pastry I make every year and that never misses at home during Father’s Day. For me they also have a special meaning because my husband is called Giuseppe and we celebrate his name day on this day.
They are soft, golden and with that velvety pastry cream that makes them truly irresistible.
With the Bimby I prepare the pastry cream and the choux pastry easily and effortlessly, obtaining a perfect dough that puffs up well in cooking and stays light inside.
The aroma while frying is that of old-fashioned pastry shops, and every time it’s always a satisfaction.
If you love traditional fried sweets, I also recommend trying my classic fried St. Joseph’s zeppole, the St. Joseph cream puffs and homemade pastry cream, perfect for filling many desserts.
This is an absolute must-try recipe!
See you soon,
Susy
If you love the Bimby as I do, below I leave some recipes I often make at home.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Energy 234.50 (Kcal)
- Carbohydrates 24.80 (g) of which sugars 11.83 (g)
- Proteins 6.54 (g)
- Fat 12.76 (g) of which saturated 7.44 (g)of which unsaturated 5.24 (g)
- Fibers 0.32 (g)
- Sodium 82.23 (mg)
Indicative values for a portion of 110 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 for St. Joseph’s Zeppole (Bimby)
- 3 egg yolks
- 6 tbsp granulated sugar
- 3 3/4 tbsp cornstarch (cornflour)
- 1 1/4 cup whole milk
- 1 zest of 1 lemon
- 3/4 cup water
- 1 cup all-purpose flour (00 type)
- 1/3 cup butter
- 3 eggs (medium, about 6.3 oz (180 g))
- 1 pinch salt
- 1 tsp sugar
Useful tools
- Kitchen robot Bimby
- Piping bag
- Star piping tips
- Parchment paper
- Pan non-stick
- Slotted spoon
- Absorbent paper
Procedure for St. Joseph’s Zeppole (Bimby)
Place the sugar and lemon zest (only the yellow part) in the bowl and blend 20 sec, Turbo speed.
Add the egg yolks, cornstarch and milk and cook 7 min, 194°F, speed 4.
Pour the cream into a bowl, cover with plastic wrap directly on the surface and let cool. Then refrigerate.Place the water, butter, sugar and salt in the bowl and process 10 min, 212°F, speed 2.
Add the flour and mix 30 sec, speed 5 without heat!
Let the dough cool for about 10 minutes and, during this time, work it every 2 minutes for 20 seconds at speed 4 without the measuring cup.
Add the eggs lightly beaten, a little at a time, with the blades running at speed 4, checking the consistency. Stop when the dough becomes creamy and forms the classic ‘V’.
Finally work 30 sec, speed 6.Transfer the dough to a piping bag fitted with a star tip and pipe the zeppole on parchment paper making a double ring. Cut the parchment paper around each zeppola so you can transfer them easily to the oil. Fry in hot oil at about 338°F until well golden, turning them during cooking. The oil must not be too hot to allow even cooking inside. Then drain them on absorbent paper and let them cool.
When the zeppole are completely cool, fill the center with pastry cream using a piping bag. Add a sour cherry and dust with powdered sugar.
Storage and useful tips
St. Joseph’s zeppole are best enjoyed just made, but you can store them in the refrigerator for 1 day, already decorated, well covered. Before serving, I recommend leaving them at room temperature for a few minutes.
If you wish, you can prepare the pastry cream in advance and store it in the fridge covered with plastic wrap directly on the surface.
For a perfect result, fry few zeppole at a time and make sure the oil is not too hot, so they will cook well also inside.
Frequently Asked Questions
Can I bake them instead of frying?
Yes, you can bake them, but the fried version remains the softest and most traditional.
Why don’t the zeppole puff up?
It can depend on the dough being too liquid or the oil being too hot. It’s important to add the eggs little by little and fry at the correct temperature.
