Father's Day is just around the corner, and what better way to celebrate the amazing dads in our lives than with a delicious, homemade treat? This year, ditch the predictable ties and cards and impress your father with a batch of crispy, golden Zeppole and their larger, more decadent cousins, the Zeppoloni. These Italian fried dough pastries, light and airy on the inside with a satisfyingly crunchy exterior, are a delightful combination of sweet and subtly savory, perfect for sharing (or not!). Whether you're a seasoned baker or a kitchen novice, this recipe is designed to guide you through each step effortlessly.
Prepare yourself for a taste of Italy right in your kitchen! We'll explore the subtle differences between Zeppole and Zeppoloni, ensuring you achieve the perfect texture and flavor for both. From the simple yet crucial dough preparation to the art of achieving that perfect golden-brown fry, this article will walk you through the entire process step-by-step. Ready to get started and create a Father's Day memory as sweet as these treats? Let's dive into the recipe!
Tools Needed
- saucepan
- bowl
- whisk
- piping bag
- baking paper
- frying pan
- oven
- serving dish
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Custard and Zeppole Dough
- Mix egg yolks, sugar, vanilla, a little milk, flour.
- Cook the remaining milk with the egg yolk mixture until it thickens.
- Pour the custard into a bowl, cover with cling film, and let it cool.
- Boil water, salt, and butter. Add flour and mix until a ball forms.
- Add eggs to the dough, mixing until fully incorporated.
- Pipe the sho pasta dough onto baking paper, forming circles.
- Fry the zeppole in hot oil, removing the baking paper.
Step 2. Prepare the Zeppolone Dough and Creams
- Boil water, salt, and butter. Add flour and mix until smooth.
- Mix egg, sugar, vanilla, flour, and milk. Cook until thickened.
- Whip the cream and fold it into the cooled zeppolone cream.
- Add eggs to the cooled zeppolone base, one at a time.
- Pipe the zeppolone dough onto baking paper in a circular pattern.
- Bake the zeppolone until golden brown.
- Cut the zeppolone in half, spread with cream, add strawberries, and top with the other half.
Step 3. Prepare Coffee Zeppolone
- Combine milk, coffee, egg, sugar, and flour. Cook until thickened.
- Whip the cream and fold it into the cooled coffee cream.
- Prepare the base for the coffee zeppolone, same as before.
- Pipe the dough onto baking paper in a circular pattern. Bake until golden brown.
- Fill with coffee cream, add chocolate drops and decorate with fruits.
Step 4. Prepare Fruit Zeppole
- Fry zeppole and decorate with cream and various fruits.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Let the custard cool completely before using.
- Don't overcrowd the pan when frying zeppole.
- Let the zeppolone cool completely before opening the oven.
- Add eggs to the dough only when the previous egg has been fully absorbed.
Nutrition
- N/A
FAQs
1. What's the difference between Zeppole and Zeppoloni?
Zeppole are smaller, bite-sized fried dough pastries, while Zeppoloni are larger and often filled with cream or custard.
2. Can I make the dough ahead of time?
Yes! The dough can be made a day in advance and stored in the refrigerator, covered. Let it come to room temperature before frying.
So there you have it – a Father’s Day treat that’s sure to impress! Enjoy the delicious results of your hard work, and savor the sweet memories created while making these delightful Italian pastries. Happy Father's Day!