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Try SavoraZeppole di San Giuseppe
These classic Italian cream-filled doughnuts are a delightful treat, especially popular around St. Joseph's Day. Light, airy, and utterly delicious, they're easier to make than you might think!
Ingredients
- Water1 cup
- Unsalted butter6 tablespoons
- All-purpose flour1 cup
- eggs4 Large
- Salt1/4 teaspoon
- 3-4 cups Vegetable oil
- Pastry cream (crema pasticcera)2 cups
- For dusting Powdered sugar
- For garnish Candied cherries
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Learn MoreMethod
In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Once boiling, remove from heat and quickly add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Return the pan to low heat and cook, stirring constantly, for about 1-2 minutes to dry the dough slightly.
Remove from heat and let the dough cool for about 5 minutes.
Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and pipeable.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
Transfer the dough to a piping bag fitted with a large star tip.
Pipe circles of dough (about 3 inches in diameter) directly into the hot oil. You can also pipe onto squares of parchment paper and carefully lower them into the oil, peeling off the paper after a few seconds.
Fry the zeppole for about 3-4 minutes per side, until golden brown and puffed up. Be careful not to overcrowd the pot.
Remove the zeppole with a slotted spoon and place them on a wire rack to drain excess oil.
Let the zeppole cool completely.
Once cooled, pipe or spoon pastry cream into the center of each zeppola.
Dust generously with powdered sugar and garnish with a candied cherry in the center.
Serve immediately and enjoy!
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