Zeppole di San Guiseppe Three Ways
Zeppole di San Guiseppe Three Ways
Three styles of Italian fried dough balls
A zeppola, similar to a beignet, is an Italian fried pastry often filled with jelly or custard. For this recipe, we’re making zeppole known specifically for their role during the celebrations around the feast of San Giuseppe, which are made with ricotta in the dough. These light and airy doughnuts are stuffed with three different fillings: a homemade chocolate mascarpone, raspberry jam, and a pistachio cream. Perfect for breakfast or dessert, they’re the ultimate sweet treat.
Zeppole di San Guiseppe Three Ways
Three styles of Italian fried dough balls - Prep Time : 15 min
- Cook Time : 25 min
- Total Time : 40 min
- Makes 40 little doughnuts
Ingredients
- 1 ½ cups All Purpose Flour
- 4 tsp. Baking powder
- Pinch of Salt
- 6 Tbsp. Granulated sugar
- 1 pack Calabro Ricotta, 16 oz.
- 4 Eggs
- 4-5 cups Canola or vegetable oil
- ½ cup Pistachio Cream Spread, 8.1 oz.
- ½ cup Side Hill Farm Raspberry Jam, 9 oz.
- 1 pack Murray’s Mascarpone, 8.8 oz.
- 1 Chocolatier Tablette Melissa,, 100 g
- Powdered sugar
Directions
- Prepare the chocolate mascarpone filling by melting the Pralus tablet over a double boiler or in a microwave safe bowl at 30 second intervals. Fold the melted chocolate into the mascarpone and set aside.
- Fill three separate pastry bags fitted with a ¼” tip or three heavy duty plastic bags with one corner cut: one with the cooled chocolate mascarpone, one with the raspberry jam and the last with the pistachio cream spread. Set aside.
- Prepare the zeppole dough. In a large bowl, sift together the flour, baking powder and salt. Add the sugar and set aside.
- Using a stand mixer, hand held mixer or whisk, beat together the eggs and ricotta cheese until smooth.
- Stir the flour into the ricotta mixture in batches until thoroughly combined.
- Heat the oil in a large Dutch oven or heavy-bottomed pot and using a deep fry or candy thermometer, heat to 375F. Ensure the oil temperature does not drop below 350 while frying the zeppole as the doughnuts will come out soggy or undercooked.
- Using two small spoons, drop heaping tablespoons of the dough into the hot oil in batches. Do not overcrowd the pot. Fry for 2-4 minutes, turning often, until the zeppole are puffed and golden brown.
- Use a slotted spoon to gently remove the zeppole to a paper towel lined plate or wire rack while you fry the rest of the dough.
- Using the metal pastry tip or a small knife, poke a hole in each zeppole and fill with just under a tablespoon of your desired filling.
- Dust the zeppole with powdered sugar and serve immediately.
