How to make fried and fluffy San Giuseppe zeppole original recipe with double cooking and you will win everyone over, they won’t seem fried but light and without greasing your hands just like the Roman San Giuseppe Bigne’
The fried zeppole are prepared for Father’s Day and it’s a dough made with choux pastry, the same used to make bigne’ but using the double cooking technique. This way, you can enjoy a nice fried zeppola without greasing your hands but light and fluffy.
As with all traditional recipes, there are different variations especially in the filling, like mimosa bigne’, or with white chocolate cream but traditionally, zeppole are always filled with custard and decorated with a cherry in syrup but in this case, I used strawberries.
However, if you don’t want to try the double cooking, you can always try the classic recipe for fried zeppole but I recommend trying this cooking method at least once and I’m sure you won’t go back, and success is guaranteed. But let’s see together how to make fried and fluffy San Giuseppe zeppole original recipe with double cooking and you will win everyone over.
HERE ARE SOME RECIPES FOR DELICIOUS BIGNE’ YOU WON’T WANT TO MISS
- BIGNE’ DI SAN GIUSEPPE TYPICAL ROMAN RECIPE LIGHT AND FLUFFY WITH A LITTLE TRICK THEY WON'T SEEM FRIED
- FRIED ROMAN BIGNE' WITH EGG-FREE CHOCOLATE CREAM SOFT AND FLUFFY WITH LITTLE TRICKS THEY WILL BE PERFECT
- PERFECT BIGNE' IN AIR FRYER LIGHT AND FLUFFY WITH CREAM AND CHOCOLATE
- MIMOSA BIGNE'
- CREAM-FILLED BEAN DONUTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Father's Day, San Giuseppe
Ingredients
How to make fried and fluffy San Giuseppe zeppole original recipe with double cooking and you will win everyone over, they won’t seem fried but light and without greasing your hands
- 5 eggs
- 1.8 oz butter
- 1 cup water
- 2 cups all-purpose flour
- sunflower oil (for frying)
- powdered sugar (for dusting)
- strawberries (for decorating)
- 2 egg yolks
- 3.2 oz sugar
- 0.5 cup all-purpose flour
- 2 cups milk
- flavoring (to taste)
Tools
HERE’S WHAT WE NEED
- 1 Pastry bag
Steps
LET’S PREPARE THE CUSTARD WITHOUT A BIMBY
to make the cream follow this recipe
CUSTARD WITH BIMBY
put all the ingredients in the bowl 7 minutes, 194 degrees, speed 4
To make the choux pastry, follow the procedure of this recipe
Place the dough in the pastry bag with a somewhat large star nozzle and start making circles directly on the baking tray covered with baking paper. Start with the base of the first circle and continue with a second circle above the first but without closing it, you have to leave the hole in the center. You decide the size, I made the zeppole not too large. Bake in a hot oven at 392 degrees for 10 minutes and you will see the crust form. At this point, take them out of the oven and dip them in the oil you’ve heated. Remember that the oil temperature should be between 320/338 degrees. Drain on paper towels and fill them in the center where the hole is with the cream, decorate with the strawberry, and finally dust with powdered sugar
SOME TIPS
DON’T USE TOO LARGE EGGS, MEDIUM ONES ARE PERFECT, ADD THE EGGS ONE AT A TIME
FAQ (Questions and Answers)
STATIC OR VENTILATED OVEN?
STATIC
