Zeppole di San Giuseppe Fritte – A Delicious Italian Tradition
Zeppole di San Giuseppe, or San Giuseppe’s Fried Donuts, are a beloved Italian pastry typically prepared to celebrate the feast of St. Joseph, but they’re so delicious that they deserve to be enjoyed all year round. This traditional dessert combines a perfectly crispy fried dough with a rich, creamy filling of custard, making it a treat you won’t soon forget. Here, we walk you through the steps to create these mouthwatering pastries from scratch, so you can share the taste of Italy in your own home.
Ingredients:
For the Custard Cream:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Egg Yolks | 3 |
| Butter | 55g |
| Water | 250ml |
| All-purpose Flour (00) | 150g |
| Salt | to taste |
| Cornstarch (Cornflour) | 5g |
| Vanilla Bean (or extract) | ½ pod |
| Sugar | 70g |
| Whole Milk | 200ml |
| Fresh Cream (Whipping) | 50ml |
| Maraschino Cherries | 6 |
| Peanut Oil (for frying) | as needed |
| Powdered Sugar | as needed |
For the Choux Pastry:
| Ingredient | Quantity |
|---|---|
| Water | 250ml |
| Butter | 55g |
| All-purpose Flour (00) | 150g |
| Salt | to taste |
| Eggs | 3 |
| Egg Yolk | 1 |
Instructions:
Step 1: Preparing the Custard Cream
To start, we first make the creamy custard filling for the zeppole. Begin by bringing the whole milk to a boil in a medium saucepan. While waiting for the milk to heat, split the vanilla bean pod in half and scrape out the seeds. Add both the seeds and the pod to the milk to infuse the flavor.
In a separate bowl, lightly whisk together the 3 whole eggs and the 3 egg yolks. Add the sugar to the eggs and continue whisking until it forms a smooth, pale mixture. Once the milk is boiling, remove it from the heat and gradually pour a small amount of the hot milk into the egg-sugar mixture while whisking constantly. This process is known as tempering, and it helps to avoid curdling the eggs.
Now, pour the egg mixture back into the saucepan with the remaining milk, stirring continuously over low heat. Add the cornstarch to help thicken the mixture and ensure the custard reaches a creamy consistency. Continue to cook for about 10 minutes, stirring constantly, until the custard has thickened and coats the back of a spoon.
Once thickened, remove the custard from the heat. Strain the mixture to remove any bits of vanilla bean. Transfer the custard into a shallow dish, cover it with plastic wrap directly on the surface of the cream to prevent a skin from forming, and allow it to cool to room temperature. Afterward, place it in the fridge to chill until you’re ready to use it. Once cooled, transfer the custard into a pastry bag fitted with a star-shaped nozzle.
Step 2: Making the Choux Pastry
For the choux pastry, begin by combining the water and butter in a large saucepan over medium heat. Stir occasionally until the butter melts completely. When the mixture begins to bubble, quickly add the flour all at once, stirring vigorously with a wooden spoon. The dough will start to pull away from the sides of the pan, and that’s when you know it’s ready.
Once the dough forms a cohesive ball, remove it from the heat and allow it to cool for a few minutes. In a separate bowl, beat the 3 whole eggs and 1 egg yolk together until smooth. Gradually add the eggs into the dough, one tablespoon at a time, mixing thoroughly after each addition. The dough will initially seem hard to incorporate, but with patience, it will become a smooth, glossy batter. The final texture should be slightly runny, but still hold its shape when piped.
Now, transfer the choux pastry into a pastry bag fitted with a 12mm star-shaped nozzle. Set the pastry bag aside for frying.
Step 3: Frying the Zeppole
Heat the peanut oil in a deep fryer or large pan to a temperature of 165°C (330°F). While the oil heats up, line a flat surface with parchment paper. On this paper, pipe the choux dough into small circles, making two rings on top of each other to create the classic zeppole shape (about 6-7 cm in diameter). Make sure the zeppole are spaced out to allow for expansion while frying.
Cut the parchment paper into small squares, each large enough to hold one zeppola, so you can easily drop them into the oil. When the oil reaches the desired temperature, gently place one or two zeppole, paper side up, into the hot oil. After a few seconds, the parchment paper will naturally peel away from the dough. Let the zeppole fry until golden brown and crispy, which should take about 4-5 minutes. Turn them halfway through frying for an even color.
Once fried, use a slotted spoon to carefully remove the zeppole from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 4: Assembling and Serving the Zeppole
Now that your zeppole are golden and crispy, it’s time to assemble them. Dust the warm zeppole with powdered sugar, giving them a sweet and delicate finish. Then, using the pastry bag filled with chilled custard, pipe a generous amount of cream into the center of each zeppola. Finally, top with a maraschino cherry for the perfect finishing touch.
Serve the Zeppole di San Giuseppe while they’re still fresh and warm. They can be enjoyed as a dessert or a sweet snack with a cup of coffee. Their crispy exterior, creamy custard filling, and subtle hint of vanilla will transport you straight to the heart of Italy.
Tips for Perfect Zeppole:
- Temperature Control for Frying: Ensure that the oil stays at the right temperature (165°C) to achieve the perfect crispy exterior. If the oil is too hot, the zeppole will burn on the outside while remaining raw inside; if it’s too cold, they will absorb too much oil.
- Choux Pastry Texture: The consistency of the dough is key to getting a light and airy zeppola. Add the eggs slowly to the dough to get a smooth, glossy mixture.
- Custard Consistency: If your custard becomes too thick, you can thin it out by adding a little more milk or cream while it cools.
Enjoy your homemade Zeppole di San Giuseppe, and feel free to experiment with different toppings or fillings! Whether you’re celebrating St. Joseph’s Day or simply treating yourself to a delicious Italian dessert, these zeppole are sure to be a hit.
