Fried or baked zeppole with the Bimby are the perfect solution if you want to prepare the classic St. Joseph’s Day zeppole easily and without stress. Thanks to the kitchen robot, the choux pastry dough is made in a few minutes, with a perfect consistency and without the risk of mistakes.
With this recipe you can choose the cooking method you prefer: fried, for a more traditional and crunchy result, or baked for a lighter but still soft and well-developed version. In both cases you’ll obtain well-risen, hollow zeppole that are ideal for filling with pastry cream, whipped cream, Nutella or pistachio cream.
The Bimby allows you to perfectly control the temperature and mixing of the dough, ensuring a smooth, glossy and stable choux pastry, ready to be shaped with a piping bag. A perfect recipe for Father’s Day but also for any occasion when you want to bring to the table a spectacular and always appreciated dessert.
– If you want a more fragrant and original variant, you can also try coconut zeppole, fried or baked, made with a choux pastry enriched with coconut flour, ideal for giving a different twist to the traditional recipe.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 10 zeppole
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients for fried and baked zeppole with the Bimby:
- 4 Egg yolks at room temperature
- 1/3 cup Type 00 flour
- 1/2 cup Granulated sugar
- 1 2/3 cup Whole milk
- 1 Zest of 1 lemon
- 1 cup Water
- 1 1/4 cup Type 00 flour
- 1 pinch Fine salt
- 7 tbsp Butter at room temperature
- 4 Eggs at room temperature
- 1 tablespoon Granulated sugar
- as needed Amarena cherries in syrup
- as needed Powdered (confectioners') sugar
Equipment for fried and baked zeppole with the Bimby:
- 1 Bimby
- 1 Piping bag
- 1 Saucepan
- 1 Non-stick baking tray
Preparation of fried or baked zeppole with the Bimby:
For the pastry cream:
Place the sugar and a small piece of lemon zest in the mixing bowl, 20 sec, speed TURBO.
Add all the remaining ingredients and cook the cream for 7 min, 176°F, speed 4.
Pour the cream into a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, let it cool and then refrigerate.
FOR THE CHOUX PASTRY:
Put the water, salt, sugar and butter in the mixing bowl and process for 10 min at 212°F, speed 2.
Add the flour and work for 30 sec at speed 5.
Let the mixture cool slightly for 10 min, working it for 20 sec at speed 4 every 2 minutes or so.
Then add the eggs one at a time with the blades running at speed 4.
Once all the eggs are incorporated, work the dough for 30 sec at speed 6.
For baking:
On a sheet of parchment paper draw circles 7 centimeters in diameter (about 2 3/4 inches) with a marker, place that sheet on a baking tray and place another clean sheet on top. Pipe the choux pastry into the circle starting from the outside toward the inside, then make another ring of dough on top of the outer ring to form a nest. Bake in a static (conventional) oven at 338°F for about 25–30 minutes, without opening the oven during the first 20 minutes. At the end of baking leave the oven door slightly ajar for a few minutes to allow the steam to escape and prevent them from collapsing.
For fried zeppole:
Cut parchment paper into 10×10 cm squares (about 4×4 inches).
Transfer the mixture into a piping bag and pipe a disk of dough about 8 cm in diameter (about 3 1/8 inches) onto each square of paper, then pipe a ring around the outer edge to form a container.
Heat the oil until it reaches about 165–170°C (about 329–338°F). Once it’s hot, gently place 2 or 3 zeppole at a time into the oil together with the small square of parchment they’re on. After a few moments the paper will come off easily: remove it with kitchen tongs and continue frying until the zeppole are well-risen and evenly golden. Drain them on paper towels and let them cool on a rack.
Let the zeppole cool, fill them with pastry cream using a piping bag, pipe a small rosette of cream on top as well and garnish with a cherry or an amarena.
Serve immediately.
MUST TRY!
Microwave pastry cream, ready in 7 minutes.
If you don’t have a Bimby…
Can I prepare choux pastry for zeppole with the Bimby without making mistakes?
Yes, the Bimby allows you to perfectly control temperature and times, making the preparation of choux pastry easier. If you follow the instructions you’ll obtain a smooth, glossy dough with the right consistency.
Why do zeppole made with the Bimby collapse?
Zeppole can collapse if they are not cooked enough or if the oven is opened too early. It’s important to respect the cooking times and to leave them with the oven door slightly ajar for a few minutes before removing them.
Which is better: fried or baked zeppole with the Bimby?
The fried version is more traditional and crisp, while the baked one is lighter but still soft and well developed. You can choose based on your preferences or the occasion.
Can I prepare zeppole with the Bimby in advance?
Yes, you can bake the zeppole the day before and store them at room temperature in a dry place. It’s advisable to fill them shortly before serving to keep them light and crisp.
Can I use the same dough to make cream puffs with the Bimby?
Yes, with the same dough you can make small cream puffs instead of the classic spirals. Cooking times may be slightly reduced if the size is smaller.
How can I turn this recipe into coconut zeppole with the Bimby?
For a coconut variant you can replace about a quarter of the Type 00 flour with coconut flour, for example using 115 g of Type 00 flour and 35 g of coconut flour out of a total of 150 g. This will keep the balance of the choux pastry while giving you fragrant, well-structured zeppole.
