📝 About This Recipe
Transport yourself to the bustling street festivals of Naples with these cloud-like Italian doughnuts. Traditionally celebrated on St. Joseph's Day, these fritters are characterized by their crisp, golden exterior and airy, custard-filled center. Topped with a dusting of snow-white sugar and a signature amarena cherry, they represent the pinnacle of Italian pastry craftsmanship.
🥗 Ingredients
For the Pâte à Choux (Dough)
- 1 cup Water
- 1/2 cup Unsalted Butter (cut into small cubes)
- 1 tablespoon Granulated Sugar
- 1/4 teaspoon Salt
- 1 cup All-Purpose Flour (sifted)
- 4 pieces Large Eggs (at room temperature)
- 1 teaspoon Lemon Zest (finely grated)
For the Pastry Cream (Filling)
- 2 cups Whole Milk
- 4 pieces Egg Yolks
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
For Frying and Finishing
- 1 quart Vegetable Oil (for deep frying)
- 1/2 cup Powdered Sugar (for dusting)
- 12-14 pieces Amarena Cherries (in syrup, drained)
👨🍳 Instructions
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1
Start with the pastry cream: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.
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2
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick. Slowly pour half of the warm milk into the egg mixture, whisking constantly to temper the eggs.
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3
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking vigorously until the mixture thickens into a dense custard. Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap touching the surface and chill for 2 hours.
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4
Prepare the dough: In a clean saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat.
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5
Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and a thin film develops on the bottom of the pan (about 2 minutes).
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6
Transfer the dough to a stand mixer bowl. Beat on low for 2 minutes to let the steam escape and cool the dough slightly.
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7
Add eggs one at a time, beating thoroughly after each addition. The dough should be glossy and hold a 'V' shape when lifted with a spatula. Fold in the lemon zest.
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8
Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to ensure the temperature stays consistent.
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9
Transfer the dough to a pastry bag fitted with a large star tip. Pipe 3-inch circles onto small squares of parchment paper.
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10
Carefully slide the parchment paper with the dough into the hot oil. The paper will peel away; remove it with tongs. Fry 2-3 zeppole at a time to avoid crowding.
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11
Fry for 3-4 minutes per side until deeply golden brown and puffed. Drain on a wire rack set over paper towels.
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12
Once cooled, dust the zeppole generously with powdered sugar.
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13
Pipe a generous swirl of the chilled pastry cream into the center of each zeppole. Top with a single Amarena cherry and a tiny drizzle of its syrup.
💡 Chef's Tips
Always use room temperature eggs to ensure they emulsify perfectly into the warm dough. Keep your oil temperature at a steady 350°F; if it's too hot, the center will be raw, and if it's too cool, they will become greasy. For an extra light texture, you can bake the piped rings at 400°F for 15 minutes before quickly flash-frying them for color. Never skip the 'film' stage when cooking the flour; this ensures the starches are cooked and the dough can absorb the eggs. If you can't find Amarena cherries, high-quality Maraschino cherries or a dollop of raspberry jam are excellent substitutes.
🍽️ Serving Suggestions
Serve immediately while the dough is still slightly warm and the cream is cold for a beautiful temperature contrast. Pair with a shot of strong Italian Espresso or a foaming Cappuccino. Accompany with a glass of chilled Vin Santo or Limoncello for a festive dessert experience. Arrange on a tiered silver platter for a stunning centerpiece at a brunch or holiday gathering. Serve alongside fresh sliced strawberries to cut through the richness of the pastry cream.