The baked Saint Joseph’s zeppole are a lighter variant compared to the fried ones, being less greasy.
I made them specifically for the Father’s Day, and even though everyone would obviously prefer the fried ones, these were still well-received.
I made enough for about 5 people, and if you make them not too large like I did, you should get about 32 zeppole.
Let’s get to work and make these delicious baked Saint Joseph’s zeppole together.
If you make this or any other of my recipes from my blog, feel free to send me your photos, and I will post them on my Facebook page with your name.
Approx 80 Kcal per zeppola
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 32 zeppole
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring, Father's Day
Ingredients for making Baked Saint Joseph’s Zeppole
- 2 Eggs
- 5 tablespoons Sugar
- 1/4 cup Whole milk
- 0.46 oz Fresh brewer's yeast
- 0.7 oz Vegetable margarine
- Liquid vanilla or powdered vanilla
- Grated zest of 1 lemon
- 1 potato mashed (approx 4.5 oz peeled raw weight)
- 14.1 oz Type 0 flour
- 1.4 oz Powdered sugar
Preparation of Baked Saint Joseph’s Zeppole
Dissolve the brewer’s yeast in the milk, then add sugar, vanilla, the grated zest of a lemon, butter, the potato previously boiled and mashed, and the eggs.
With the obtained mixture, begin to add the flour until you can form a dough with the consistency of gnocchi dough.
Let it rise for about 1 hour and a half, then take the dough and form all the cords, join them to form the zeppole as shown in the picture and let rest for at least 20 minutes, then bake in a preheated oven at 338°F for about 10 minutes, checking the baking.
Once baked, let them cool slightly and dust with powdered sugar.
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