Zeppole

Ingredients

• 1 cup whole milk
• ½ cup unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon fine sea salt
• 1 cup all-purpose flour
• 4 whole large eggs
• 2 quarts vegetable oil for frying
• ½ cup granulated sugar for coating
• ½ teaspoon ground cinnamon (optional)
• 1 cup whole milk
• ¼ cup granulated sugar
• 3 whole large egg yolks
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract

Instructions

1. 1

   Pour 1 cup whole milk, 0.5 cup unsalted butter, 1 tablespoon granulated sugar, and 0.25 teaspoon fine sea salt into a medium saucepan. Set the pan over medium heat and stir occasionally until the butter melts completely and the mixture comes to a gentle boil — you should see steam rising and bubbles breaking at the surface, about 5-7 minutes.

2. 2

   Remove the pan from heat. Add 1 cup all-purpose flour in two additions, stirring vigorously with a wooden spoon after each addition until the flour is fully incorporated and the dough comes together. The dough should look thick, smooth, and slightly glossy — this is choux pastry dough, which will puff dramatically when fried.

3. 3

   Let the dough cool for 2-3 minutes, stirring occasionally. Crack 4 large eggs into a small bowl, beat them lightly with a fork, then add them to the dough one at a time, stirring vigorously after each addition until fully combined. The dough will look slightly separated at first but will come together into a smooth, satiny paste. The dough should be thick enough to hold soft peaks when you lift the spoon — it should look like thick, creamy mashed potatoes.

4. 4

   Heat 1 cup whole milk in a small saucepan over medium heat until steaming and tiny bubbles form around the edges, about 5 minutes. Do not boil. Meanwhile, whisk 3 large egg yolks with 0.25 cup granulated sugar in a medium bowl until pale and thick, about 2 minutes — lift the whisk and the mixture should fall in ribbons. Sift 2 tablespoons all-purpose flour and 1 tablespoon cornstarch directly into the egg mixture and whisk until smooth.

5. 5

   Slowly pour the hot milk into the egg mixture in a thin stream while whisking constantly — this tempers the eggs so they cook gently instead of scrambling. Pour the combined mixture back into the saucepan and set over medium heat. Whisk constantly until the cream thickens and comes to a gentle boil, about 3-4 minutes. You should see it transform from pourable to visibly thicker, coating the back of a spoon.

6. 6

   Remove from heat and stir in 0.5 teaspoon vanilla extract. Transfer the pastry cream to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cool, at least 30 minutes. The cream will thicken more as it chills.

7. 7

   Pour 2 quarts vegetable oil into a heavy-bottomed pot or Dutch oven. Clip an instant-read thermometer to the side so the probe is submerged in the oil but not touching the bottom. Set the pot over medium-high heat and let the oil come to 375°F, about 10-15 minutes. You can test readiness by dropping a tiny piece of choux dough into the oil — it should sizzle immediately and float to the surface within 2-3 seconds.

8. 8

   While the oil heats, set up a piping bag with a 0.5-inch round pastry tip (or the opening of a small zipper-lock bag snipped into a small circle). Spoon the choux dough into the piping bag. Line a large plate with paper towels and set nearby — you'll need this ready for draining.

9. 9

   Once the oil reaches 375°F, carefully pipe 1-inch mounds of dough into the hot oil, working in batches of 6-8 zeppole at a time. Do not overcrowd the pot — they need room to puff and float. Use a slotted spoon to gently flip each zeppole after 1-2 minutes when it floats to the surface and the bottom is deep golden brown. Fry the other side for another 1-2 minutes until evenly golden all over.

10. 10

    Using a slotted spoon, transfer the fried zeppole to the paper towel-lined plate to drain, about 1 minute per batch. Maintain the oil temperature at 375°F between batches — if it drops below 370°F, wait a minute before frying the next batch, and if it climbs above 380°F, carefully remove the pot from heat for 30 seconds.

11. 11

    While the zeppole are still warm and slightly soft, toss them in a shallow bowl with 0.5 cup granulated sugar mixed with 0.5 teaspoon ground cinnamon (if using). Use two spoons to coat each zeppole evenly. Work quickly while they're still warm so the sugar adheres to the slightly tacky surface.

12. 12

    If filling the zeppole, let them cool for 2 minutes until they're just warm to the touch but still pliable. Insert the tip of a small paring knife into the side of each zeppole and gently cut a small slit. Use a piping bag fitted with a small round tip to pipe 1-2 tablespoons of the chilled pastry cream filling into each puff. Serve immediately while still warm.

13. 13

    Arrange the finished zeppole on a serving plate. These are best enjoyed within 30 minutes of frying while they're still crispy outside and tender inside, though they'll remain delicious for up to 2 hours at room temperature.

Tools you’ll need

• medium saucepan
• wooden spoon
• small bowl
• fork
• piping bag with 0.5-inch round tip
• heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon
• paper towels
• shallow bowl
• two spoons for tossing
• small paring knife
• medium bowl
• whisk
• fine-mesh sieve or sifter

More recipes like this

• 

  Pan-Fried Krainer Wurst with Onions

  25 min

• 

  Banoffee Pie

  15 min

• 

  Quick Tacos de Lechón

  15 min

• 

  Breakfast Pupusa Plate with Eggs & Pickled Slaw

  40 min