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United States

Zeppole

In Italy, these doughnuts are associated with the feast day of San Guiseppe (Saint Joseph), which occurs annually on March 19. This treat is popular in the United States in places such as New Jersey, where there is a sizable population of Italian Americans. There are many varieties of zeppole. Filled versions contain whipped cream, chocolate cream, custard, jelly, sweetened ricotta cheese, or a honey and butter mixture. Sweet zeppole are traditionally dusted with sugar. Savory versions are filled with anchovies and eaten on New Year’s Day.

Recipe Servings: 8

Prep Time
30 minutes
+ 25 minutes resting
Cook Time
30 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Dough:
  • 1 cup water
  • 2 Tbsp unsalted butter
  • Pinch of fine sea salt
  • 5 oz all-purpose flour
  • 3 medium eggs
Filling:
Assembly:
  • Oil, as needed for frying 
  • Powdered sugar, as needed
  • Amarene cherries in syrup, as needed

Directions

    For Dough:
  1. Into small saucepan over high heat add water, butter, and salt. Bring to a boil stirring constantly.
  2. When butter melts whisk in flour and stir until batter gets smooth and doesn’t stick to sides of pot.
  3. Remove from heat, transfer to bowl and let come to room temperature.
  4. When cooled add eggs one at a time, mixing well after each addition.
  5. Refrigerate while cream is made, about 20-30 minutes.
  6. For Filling:
  7. In small bowl beat egg yolks with sugar.
  8. Add flour, stirring well to combine.
  9. In saucepan over medium high heat add milk and lemon zest and bring to a boil.
  10. When boiling remove from heat and slowly add egg mixture, whisking until smooth.
  11. Return to medium heat whisk until cream thickens.
  12. Transfer cream to a bowl, covering top with parchment and allowing to cool.
  13. For Assembly:
  14. Cut eight 3-inch squares from parchment or foil.
  15. Transfer dough to a pastry bag with a star tip and pipe out a ring onto each square, about 2 inches in diameter and forming a doughnut shape.
  16. Pour oil to a depth of several inches in a heavy pan and heat to 320°F.
  17. Drop the zeppoles still on square pieces into oil one or two at a time. Paper or foil squares will detach; remove with tongs.
  18. When puffy and golden in color remove zeppoles with slotted spoon and drain on paper towel-lined tray or platter.
  19. When cool, fill another pastry bag with star tip with cream filling.
  20. Slice zeppole in half and fill bottom half with a ring of cream.
  21. Place top half of zeppole back on and finish with cream to fill hole.
  22. Place a cherry on top of cream in center of each zeppole and dust lightly with powdered sugar.
  23. Serve immediately.

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