Zeppole

Deep-fried dough topped with lemon and chocolate custard is a classic never missed on Italian tables on Father’s Day!

Generally I go buy a half dozen at the best pastry shop in town and bring it to my parents’ house for lunch, however this year, in respect of the #iorestoacasa #socialdistancing campaign launched in Italy (and now sadly in lots of other countries) in an attempt to fight COVID19, I have decided to try make Zeppole at home.

So this morning my alarm went off at 6, and by 7 am I was already in the kitchen cooking!

The result is not the best I would have hoped for, but considering this is the first time I make zeppole at home, I can say to be satisfied.

I used a cooking technique which I read online and which consists in first half-bake the dough and then deep-fry it.

Here is the recipe I followed today! Improved versions will definitely follow up soon.

Ingredients (makes 6):

for the dough

  • 130 g cake flour (type 00)
  • 115 g water
  • 25 g butter
  • 2 eggs
  • 2 g salt

for the custard

  • 170 ml milk
  • 2 egg yolks
  • 15 g flour
  • 8 g cornstarch
  • 1 tsp vanilla extract
  • 1 tsp cacao powder

For the dough in a saucepan heat up water, butter and salt until it starts boiling. Add flour all at once and stir energetically with a wooden spoon. You need to get a soft and thick dough. Set aside and let it cool down

Add one egg at a time, slightly beaten, waiting for the first egg to be completely absobed into the dough before adding the second one.

You should now have a soft but firm dough.

Fill up a pastry bag with a 1 cm tip and use it to shape the dough into rings about 6-8 cm wide.

Bake for 10 min in preheated oven at 200 C

Meanwhile bring 1l of oil to 170C, add one ring of baked dough at the time, flipping it on the other side after about 3-4 min. They should double in size. Mines didn’t really doubled but got slightly larger.

Repeat until all the rings are fried.

For the custard, follow the instruction in this recipe, just adjusting the quantities to what listed above in this page. Once the custard is chilled, remove 1/4 cup into a separate bowl and stir in the cacao powder.

Fill up a pastry bag with the lemon custard and make a ring of custard on top of each ring of fried dough, while use the chocolate one to add a dollop in the centre.

Dust them up with some powdered sugar and serve them!

Let me know how you guys like this recipe!

Love you and Happy Fathers’ Day

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.