They are the ultimate symbol of Father’s Day. Soft and delicious, the San Giuseppe zeppole baked or fried. This year, I want to give you a small variant: hazelnut zeppole. Filled with yellow cream and hazelnut cream. Super delicious with plenty of hazelnut crumbs on top.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: San Giuseppe, Father's Day
- Energy 274.37 (Kcal)
- Carbohydrates 15.71 (g) of which sugars 8.62 (g)
- Proteins 8.49 (g)
- Fat 19.62 (g) of which saturated 5.04 (g)of which unsaturated 3.48 (g)
- Fibers 1.69 (g)
- Sodium 220.31 (mg)
Indicative values for a portion of 125 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
HAZELNUT ZEPPOLE INGREDIENTS
- 1/4 cup water
- 1/4 cup milk
- 3 1/2 tbsp butter
- 1 pinch salt
- 2 eggs eggs
- 1/2 cup all-purpose flour
- 1/2 cup hazelnut cream
- as needed hazelnut crumbs
- 2 cups pastry cream
Tools
- 1 Pastry syringe
HAZELNUT ZEPPOLE PREPARATION
Bring to a boil in a saucepan the milk, water, butter, and a pinch of salt.
When the mixture boils, add the flour to the saucepan all at once.
Continue stirring until the flour is absorbed, forming a dense dough. Stir on the heat for 2/3 minutes.
Remove the dough from the pot and place it in a bowl, stirring with a wooden spoon, and continue stirring until it has cooled almost completely. When the dough has cooled, add the eggs one at a time.
Continue kneading until you get a smooth mixture.
Take a piping bag and a star nozzle with a 10 mm hole, fill it with the dough, and form the zeppole on the parchment paper. You need to form many doughnuts about 4 inches in diameter: to make them more substantial, you can also cover this first layer with another round of dough to get a thicker zeppola. Transfer to the air fryer already hot.
Cook for 13 minutes at 356°F then raise to 392°F for another 7/8 minutes. Let them cool.
Fill each zeppola (cut in half) with pastry cream and a couple of teaspoons of hazelnut cream. Add hazelnut crumbs. Decorate on top with melted hazelnut cream and hazelnut crumbs. A dusting of powdered sugar.
Adriana’s Tip
It is advisable to use a saucepan with a double bottom and use room temperature eggs.
