Zeppole are Italian doughnuts, traditionally served on St. Joseph’s Day which honors St. Joseph (Jesus’ stepfather) on March 19th. This holiday is generally observed by Italian-American Catholics in the US, and almost everyone in Italy. While there are dozens of variations of Zeppole – most deep-fried – some filled with vanilla cream or ricotta filling - the following recipe is typical of those sold by street vendors and in some bakeries. These Cinnamon Sugar Zeppole are not filled; rather they are rolled in cinnamon sugar. Because they are made with choux paste (cream puff dough), they have a creamy center.
Makes about 24
3/4 cup water
6 tablespoons butter
1/2 teaspoon salt
3/4 cup flour
Oil for deep frying
2 cups sugar
2 teaspoons cinnamon
- Bring the water and butter to a boil in a saucepan; when the butter is melted, add the salt and flour.
- Stir over medium heat with a wooden spoon until the dough forms a ball and coats the bottom of the pan with a thin film.
- Transfer the dough to the bowl of a mixer.
- Turn the mixer on low and mix for a minute or two to cool the dough slightly.
- With the mixer running, add the eggs and beat until they are incorporated and the mixture is thick.
- Heat the oil to 375°.
- Mix the sugar and cinnamon in a Ziploc-type bag.
- Scoop or spoon walnut-size balls of the dough into the hot oil and cook, turning once, until puffed and golden, 4-6 minutes.
- Transfer to paper towels to drain briefly, then shake in the cinnamon sugar mixture.
- Serve warm.
Amount Per Serving
Calories 124 Calories from Fat 73
Percent Total Calories From: Fat 59% Protein 4% Carb. 37%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 34 mg
Sodium 86 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 8 g
Protein 1 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%