How to Make a Traditional Italian Zeppole for St. Joseph’s Day

Zeppole are delicious Italian pastries that are especially popular around St. Joseph’s Day (La Festa di San Giuseppe) on March 19th. These sweet treats are made from a simple choux pastry dough that is fried until golden and then filled with custard or sweetened ricotta, often topped with a cherry. Here’s a step-by-step guide on how to make traditional Zeppole for St. Joseph’s Day.

Ingredients:

For the dough:

• 1 cup of water
• 1/2 cup of unsalted butter
• 1 teaspoon of sugar
• 1/4 teaspoon of salt
• 1 cup of all-purpose flour
• 4 large eggs
• Vegetable oil for frying

For the custard filling:

• 2 cups of whole milk
• 1/2 cup of granulated sugar
• 4 large egg yolks
• 2 tablespoons of cornstarch
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of lemon zest (optional)

For topping:

• Powdered sugar (for dusting)
• Maraschino cherries or candied fruit (optional)

Instructions:

Step 1: Make the Custard Filling

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling.
2. Whisk the egg yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and slightly pale.
3. Temper the eggs: Slowly add the warm milk to the egg mixture while whisking continuously to prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan.
4. Cook the custard: Return the saucepan to the heat and cook over medium heat, whisking constantly, until the custard thickens. This should take about 5-7 minutes. Once thickened, remove from heat and stir in vanilla extract and lemon zest if using.
5. Cool the custard: Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate it until you’re ready to fill the zeppole.

Step 2: Prepare the Zeppole Dough

1. Make the dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring until the butter is melted.
2. Add the flour: Once the mixture comes to a boil, add the flour all at once, stirring vigorously with a wooden spoon. Continue to cook for about 1-2 minutes until the dough pulls away from the sides of the pan and forms a ball.
3. Cool slightly: Remove the pan from the heat and let the dough cool for a few minutes so it doesn’t cook the eggs when added.
4. Add the eggs: One at a time, add the eggs to the dough, stirring vigorously after each addition until fully incorporated. The dough should be smooth, shiny, and somewhat thick, but it should hold its shape when piped.

Step 3: Fry the Zeppole

1. Heat the oil: In a deep pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). The oil is ready when a small piece of dough dropped into it sizzles and rises to the surface.
2. Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough into round shapes about 2-3 inches in diameter onto a parchment paper-lined tray.
3. Fry the zeppole: Carefully slide the piped dough into the hot oil, frying a few at a time. Fry for 3-4 minutes, turning them occasionally, until they are golden brown and puffed up. Use a slotted spoon to remove them from the oil and drain on paper towels.

Step 4: Fill and Serve the Zeppole

1. Fill the zeppole: Once the zeppole have cooled slightly, use a pastry bag or spoon to fill the center with the chilled custard. Alternatively, you can use sweetened ricotta cheese for a more traditional filling.
2. Top with powdered sugar and cherries: Dust the filled zeppole with powdered sugar and garnish with a cherry or candied fruit on top.

Tips for the Perfect Zeppole:

• Frying temperature: Ensure that the oil stays at a consistent 350°F. If the oil is too hot, the zeppole will cook too quickly on the outside but remain raw inside. If the oil is too cool, they will absorb too much oil and become greasy.
• Flavor variations: While traditional Zeppole is filled with custard or sweetened ricotta, some variations include filling them with pastry cream or whipped cream. You can also add a dash of cinnamon or a splash of orange zest to the custard for an added twist.
• Storage: Zeppole are best enjoyed the day they are made, but you can store them in an airtight container for up to 1-2 days. The custard will keep in the fridge for up to 3 days.

Zeppole are a delightful treat for St. Joseph’s Day and make for a sweet celebration of Italian tradition. Whether you’re gathering with family or enjoying a quiet moment on your own, these delicious pastries are sure to add a touch of sweetness to the occasion.