March 20, 2011

Zeppoli di San Giuseppe

Filed under: Italian Desserts — Tags: , , , , , , , — irishitaliankitchen @ 10:35 am

So yesterday was St. Joseph’s day and Father’s day here in Italy. Seeing as I had a belated St Patrick’s day dinner, today is effectively St Joseph’s day in the madhouse that is my home. This is always mother in laws recipe (passed down through the generations etc etc) and I love these little calorie filled desserts!!This makes enough zeppoli per about 8 people.


Amarena Jam or Cherry Jam (optional) and sugar to coat

Vegetable oil to fry


For the Zeppoli:

6 eggs

300g plain flour

50g butter

1/2 litre of water

a pinch of salt


for the cream:

50cl of milk

2 eggs

100g sugar

80g plain flour

1 lemon

prepare dough:

1 – Pour the water into a saucepan with butter and salt, turn heat to medium when water is just about to boil, pour the sifted flour and stir vigorously for 10 minutes with a whisk until the mixture thickens.

2 – Turn off the heat and add 6 eggs, one at a time, always stirring vigorously  and possibly with an electric mixer until the mixture is well blended. Let stand for 20-25 minutes.

Prepare the cream:

1 – In a bowl work the sugar in with the 2 egg yolks until mixture is white and fluffy. Add the sifted  flour, milk and two pieces of lemon peel.

2 – place the saucepan over a medium heat and thicken the cream without boiling, stirring constantly with a wooden spoon. Remove the lemon zest and cool.

Continue to fry the zeppoli:

1 – filled a high sided frying pan with the oil, the donuts must be completely immersed in oil. Put the pan on a medium heat.

2 – Form the zeppoli, I make them as doughnuts without holes so I make them into a round form.

3 – Place the zeppoli one at a time into the hot oil and cook until they swell. Raise the heat slightly to brown them, remove and place on a paper towel.

4 – when the zeppoli have cooled, I use a syringe to fill them with the cream and then sprinkle with sugar, if you used the cherry jam or sour cherries in syrup put a little on top of the zeppoli (about a teaspoon per zeppoli)  and serve.



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