Zeppole di San Giuseppe – Classic Neapolitan Recipe

Ingredients

• 250 ml water
• 100 g unsalted butter, cubed
• 150 g 00 flour, sifted
• 4 large eggs, room temperature
• 1 pinch of fine salt
• 1 litre sunflower oil, for frying
• 4 egg yolks
• 100 g caster sugar
• 40 g cornstarch
• 500 ml whole milk
• 1 vanilla pod (or 1 tsp pure vanilla extract)
• 12 amarena cherries in syrup
• Icing sugar, to finish

Method

1. Make the pastry cream: whisk egg yolks and sugar until pale, then mix in the cornstarch. Warm the milk with the split vanilla pod over medium heat until just steaming. Pour the hot milk gradually over the yolk mixture, whisking constantly, then return everything to the pan and cook over medium-low heat, stirring continuously, until thick and glossy — about 3–4 minutes. Press cling film directly onto the surface and refrigerate until fully cold.
2. Make the choux: bring the water, butter and salt to a rolling boil in a heavy saucepan. Remove from the heat, add all the flour at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. Return to low heat and stir for 1 minute to dry the dough slightly.
3. Transfer the dough to a stand mixer or bowl and beat on medium speed for 1 minute to cool it slightly. Add the eggs one at a time, beating well after each addition until fully incorporated. The finished dough should be smooth, shiny and fall from a spoon in a slow ribbon.
4. Fit a piping bag with a large star nozzle (1.5 cm) and fill with the choux dough. Pipe rings about 7 cm in diameter onto small squares of baking parchment, forming a double spiral to give the classic wreath shape.
5. Heat the sunflower oil in a deep, heavy pot to 170 °C (340 °F). Carefully lower the zeppole into the oil, parchment side up — the paper will detach on its own and can be removed with tongs. Fry 2–3 at a time for 8–10 minutes, turning once, until deep golden and puffed. Do not rush with high heat or the insides will stay raw.
6. Drain on a wire rack lined with kitchen paper and allow to cool completely to room temperature before filling.
7. Fill a piping bag fitted with a star nozzle with the cold pastry cream. Pipe a generous rosette of cream into the centre of each zeppola, then pipe a small second layer on top for a classic finish.
8. Place one amarena cherry with a drop of its syrup on the cream of each zeppola, dust generously with icing sugar and serve immediately.

Tips from the kitchen

Frequently asked questions