Pick any Italian festival and you will always find traditional foods playing a huge part in making the celebration memorable. Among these celebratory-special dishes, the Zeppola di San Giuseppe is a very popular doughnut dish. This airy doughnut is filled or topped with pastry cream and garnished with amarena on top.
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- oil for frying
- 1/4 cup confectioners sugar, to dust
- Take a medium saucepan and pour water, milk, butter, granulated sugar, and salt into it. Bring everything to a boil over medium flame.
- Once done, remove it from the flame and stir one cup of flour using a wooden spoon.
- Incorporate it well. Once well combined, put the saucepan back on the medium flame and stir constantly for another two minutes to partially cook the flour.
- Now, transfer the dough to a large mixing bowl and beat it using an electric mixer on medium speed for a minute.
- Then, add 4 eggs, one by one. Combine well after each addition.
- Once eggs are combined, beat the mixture for another minute, until you get a smooth dough that forms a thick ribbon when you pull up on the whisk.
- Transfer this dough to a popping bag with a half-inch opening.
- Pour oil and heat it. Once the oil is hot, pipe zeppole into the hot oil.
- Swiftly cut the dough as you pipe your zeppole into the oil.
- Fry it for around 5 minutes in total, turning them over after 2 minutes. Once fried, put them on paper napkins to absorb excess oil.
- Dust them with powdered sugar and serve!