Instructions:
1. Prepare the dough:
In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it sit for about 10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, butter, eggs, vanilla extract, and lemon zest.
Mix the ingredients together, either by hand or using a stand mixer, until the dough becomes smooth and elastic (about 8-10 minutes). The dough will be soft and sticky.
Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
2. Shape the zeppole:
Once the dough has risen, punch it down gently to release any air bubbles. Transfer it to a lightly floured surface.
Divide the dough into small pieces (about the size of a golf ball) and roll them into balls. Then, using your finger or the back of a spoon, create a small hole in the center of each ball, forming a ring shape. The hole should be large enough to hold the filling later.
Place the shaped dough on a floured surface and let them rise again for about 30 minutes, so they puff up slightly.
3. Fry the zeppole:
In a large pan, heat the olive oil to about 170°C (340°F). You want the oil to be hot enough for frying but not so hot that the zeppole burn on the outside before cooking through.
Carefully drop the shaped dough rings into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Use a slotted spoon to remove the zeppole from the oil and place them on a paper towel-lined plate to drain any excess oil.
4. Fill and serve:
Once the zeppole have cooled slightly, fill the center of each one with pastry cream using a piping bag (or spoon if you don’t have a piping bag).
Optionally, top with a maraschino cherry for decoration.
Dust the zeppole with powdered sugar before serving.
Tips:
If you want a lighter dough, you can add a little milk to the yeast mixture in place of some of the water.
Pastry cream is the traditional filling, but you can also use whipped cream, ricotta cream, or even a combination of custard and chocolate for a different twist.
Frying: If you don’t have a deep fryer, you can also fry the zeppole in a deep, heavy-bottomed pan. Just ensure the oil temperature stays consistent.
Storage: These zeppole are best enjoyed fresh, but you can store them in an airtight container for a day or two. Reheat them briefly before serving for the best texture.
Fun Fact:
The zeppole is traditionally eaten on St. Joseph’s Day (March 19th) in southern Italy, particularly in Naples. It’s considered a dessert to celebrate the arrival of spring and is often served at family gatherings and festivals.
Zeppole di Pasta Cresciuta are a perfect treat to enjoy on a festive occasion, with their light and fluffy texture complemented by the creamy filling. Whether you’re celebrating St. Joseph’s Day or just want to indulge in a delicious Italian pastry, this recipe will surely delight your taste buds!
Would you like to try variations or get tips on making the pastry cream from scratch?
