Zeppole Recipe
An Italian favourite worldwide, this deep-fried dough is served all month in celebration of La Festa Di San Giuseppe (St. Joseph's Day) on March 19th. Sotto's Zeppole are filled with a rich custard cream, sprinkled with icing sugar and topped with an Amarena cherry.
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Ingredients
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Dough
Custard Filling
Toppings
Method
Prepare the Custard
- 1
Make the Custard Filling
In a saucepan, combine milk and sugar. Heat over medium heat until sugar dissolves. In a bowl, whisk together egg yolks and cornstarch until smooth. Slowly add the hot milk mixture to the egg yolks, whisking continuously. Pour the mixture back into the saucepan and cook on low heat, stirring constantly until thickened. Stir in vanilla extract. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled.
Prepare the Dough
- 2
Fry the Zeppole
- 3
Fry the Dough
Heat vegetable oil in a deep pot to 350°F (175°C). Using a piping bag, pipe circles of dough into the hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
Assemble the Zeppole
- 4
Fill and Serve
Once the zeppole are cool, use a piping bag to fill them with the chilled custard. Dust with icing sugar and top each with an Amarena cherry before serving.