If you’re looking for the perfect baked zeppole recipe, soft, light, and with a velvety custard, you’re in the right place! Zeppole are a typical dessert of the Italian tradition, essential especially for Father’s Day and Saint Joseph’s Day, but so good that it’s worth making them all year round.
In this baked version, lighter than the classic fried one, you will get golden zeppole, crispy on the outside and soft inside, ready to be filled with custard. I will guide you step by step with useful tips to avoid mistakes and achieve a perfect result.
Making homemade zeppole is easier than you think: with a few ingredients and some tricks, you can create a patisserie dessert that will be a hit on any table. Discover the recipe and try this delight right away!
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 14
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
Baked zeppole are prepared with few and simple ingredients:
- 1 cup water
- 7 tbsp butter
- 0.5 tsp salt
- 1 tsp sugar
- 1.25 cups all-purpose flour
- 4 medium eggs
- custard (double the doses of my custard!)
- colored chocolate eggs
- as needed vanilla powdered sugar
Use my tools!
To make this recipe I used some products I purchased on Amazon that helped me make these fantastic desserts:
- Stand Mixer
- Piping Bag
Steps
Prepare your baked zeppole:
In a pot, melt the butter, water, salt, and sugar over medium heat.
When the butter is completely melted, add the flour all at once and stir vigorously with a spatula. Continue stirring until the dough is no longer sticky to the touch and detaches from the sides of the pot (it will take about 3 to 5 minutes). Remove from the heat and let it cool for a few minutes.
Add the eggs one at a time, mixing well between each addition, until a homogeneous mixture is obtained. Transfer the mixture to a piping bag fitted with a star nozzle. Form the zeppole on a previously prepared baking sheet lined with parchment paper by pressing on the piping bag and forming spirals of dough about 2.75 inches in diameter.
Bake the zeppole in a static oven for about 20 minutes at 392°F on the second to last oven rack. Then lower the oven to 356°F and continue baking for 10 minutes.
Turn off the oven, keep the door slightly open and let the zeppole dry for 3/4 minutes (this procedure is to prevent the zeppole from collapsing with the steam created inside!).Remove from the oven and let the zeppole cool before filling them with custard (Here you can find my custard recipe!) and sprinkle with powdered sugar.
The zeppole obtained with this recipe will be crispy on the outside and soft on the inside, they are practically perfect!
Happy Father’s Day to everyone!
Storage
The zeppole (empty) cooked and cooled can be stored in a food bag for a week!
The zeppole (filled with custard) can be stored in the refrigerator in an airtight container or covered with plastic wrap for up to 2 days and sprinkled with powdered sugar just before serving.
