Photograph of the finished Zeppole di San Giuseppe

Italy · Bánh Zeppole San Giuseppe

Zeppole di San Giuseppe

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 320 g
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Fresh milk Fresh milk 800 ml
  • Photograph of Sugar Sugar 240 g
  • Photograph of Cherry Cherry 16
  • Photograph of Powdered sugar Powdered sugar 60 g
  • Photograph of Oil Oil 1 l

Method

  1. 1 Bring water with butter and salt to a boil, then pour in the flour all at once, stirring vigorously to form a choux dough.
  2. 2 Stir over medium heat for 3 minutes until the batter dries and separates from the pan, then let it cool slightly.
  3. 3 Beat the eggs in one at a time, only adding the next egg after the previous one has been fully incorporated.
  4. 4 Shape the dough into a two-tiered circle on parchment paper, then deep-fry or bake at 200 degrees.
  5. 5 Cook the custard cream, pipe it into the center of the pie ring, place a cherry on top, and sprinkle with powdered sugar.

With an appliance

  • Oven 55 min

    In step 4, select the baking method: place the dough ring on parchment paper, bake on the middle rack at 200 degrees for 18 minutes, then lower the temperature to 175 degrees for another 8 minutes, rotate the tray when lowering the temperature, and do not open the oven door too early; step 5 remains unchanged.

Start cooking