St. Joseph's Zeppole

Name: St. Joseph's Zeppole
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 cup water; 4 tbsp unsalted butter, cubed; 1/2 cup granulated sugar; 1/2 tsp fine sea salt; 1 cup all-purpose flour; 4 large eggs; 2 cups whole milk; 4 large egg yolks; 1/4 cup cornstarch; 1 tsp vanilla extract; 4 cups vegetable oil; 1/4 cup powdered sugar; 8 Amarena cherries, drained

Crispy fried choux pastry rings filled with vanilla pastry cream and topped with dark amarena cherries.

75 minMediumServes 8380 cal/serving

ItalianDessertStovetopVegetarianKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup water
4 tbsp unsalted butter, cubed
1/2 cup granulated sugar
1/2 tsp fine sea salt
1 cup all-purpose flour
4 large eggs
2 cups whole milk
4 large egg yolks
1/4 cup cornstarch
1 tsp vanilla extract
4 cups vegetable oil
1/4 cup powdered sugar
8 Amarena cherries, drained

Instructions

1

Whisk 2 cups whole milk, 4 large egg yolks, 1/2 cup granulated sugar, and 1/4 cup cornstarch in a saucepan over medium heat until thickened into a smooth pastry cream.
2

Stir in 1 tsp vanilla extract, cover with plastic wrap touching the surface, and chill in the refrigerator.
3

Combine 1 cup water, 4 tbsp cubed unsalted butter, and 1/2 tsp fine sea salt in a pot, bringing to a boil over medium heat.
4

Stir in 1 cup all-purpose flour vigorously until a smooth dough ball forms and pulls away from the sides.
5

Remove from heat, cool slightly, then beat in 4 large eggs one at a time until glossy and pipeable.
6

Pipe dough into 3-inch rings onto squares of parchment paper.
7

Heat 4 cups vegetable oil to 350 degrees F in a deep pot, then drop in the dough rings on paper, removing paper with tongs as it releases.
8

Fry until golden brown on both sides, then drain on paper towels and cool completely.
9

Pipe chilled pastry cream onto each fried pastry, top with 8 drained Amarena cherries, and dust with 1/4 cup powdered sugar.

Questions

Can I make St. Joseph's Zeppole dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, cubed, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make St. Joseph's Zeppole gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does St. Joseph's Zeppole keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double St. Joseph's Zeppole?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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