Zeppole

Zeppole with vanilla cream and sour cherry jam: An Italian delicacy

Welcome to the fascinating world of Italian desserts! Today we will be carried away by the enticing aromas of zeppole, light and fluffy doughnuts filled with delicate vanilla cream and topped with sour cherry jam. These treats are perfect for bringing a smile to the faces of your loved ones, whether you serve them as dessert at a festive meal or simply as a little indulgence on the weekend.

Preparation time:

- Preparation time: 20 minutes
- Baking/frying time: 15 minutes
- Total time: 35 minutes
- Number of servings: 6

Ingredients

For the dough:

- 250 ml water
- 80 g butter
- A pinch of salt
- 150 g flour
- 3 whole eggs

For the cream:

- 3 egg yolks
- 80 g sugar
- 40 g flour
- Zest of 1 lemon (or 1/2 tsp vanilla extract)
- 250 ml milk

For decoration:

- Sour cherry jam (to taste)

Step by step to achieve perfect zeppole

1. Preparing the dough:
- In a saucepan, place the water, butter, and a pinch of salt. Set the saucepan over medium heat and let it boil.
- Once the water starts boiling, remove the saucepan from the heat and add the flour. Stir vigorously with a wooden spatula or spoon until the mixture becomes homogeneous and pulls away from the sides of the pan. This step is crucial for achieving an elastic and airy dough.
- Put the saucepan back on low heat and continue stirring for 1-2 minutes to lightly cook the flour. You will know it's ready when you see the dough forming a compact ball.

2. Adding the eggs:
- Let the dough cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition. This process is essential for achieving a fluffy texture. Make sure each egg is fully incorporated before adding the next.
- In the end, the dough should be smooth and shiny, with a consistency similar to that of pizza dough.

3. Shaping the zeppole:
- Prepare some baking trays with squares of parchment paper, which you will use as a base for your doughnuts. This trick will make frying and removing the paper later easier.
- Use a piping bag with a star-shaped tip to form circles of dough on the parchment paper.
- You can choose various sizes, but ideally, they should be about the size of a medium doughnut for even frying.

4. Frying the zeppole:
- In a deep pan, heat the oil to about 170-180°C. It is important to use enough oil to cover the doughnuts. You can check the oil temperature by dropping a small amount of dough; if it floats immediately, the oil is ready.
- Carefully place the paper with the zeppole into the hot oil. After a few seconds, the paper will detach on its own. Let the doughnuts fry for 3-4 minutes on each side until they become golden and crispy.
- Use a spatula to gently turn them. Once they are browned, remove them onto a paper towel to absorb excess oil.

5. Preparing the cream:
- In a bowl, beat the egg yolks with the sugar until they become a white and fluffy cream. This step will ensure a rich and tasty cream.
- Add the flour and lemon zest, mixing well. Then, gradually pour in the milk, stirring continuously to avoid lumps.
- Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the cream thickens and becomes velvety. It is important not to let the cream boil, just to thicken.
- Once thickened, let it cool to room temperature.

6. Assembling the zeppole:
- Once the doughnuts have cooled, use a piping bag to fill each zeppola with vanilla cream. Distribute the cream evenly and don't hesitate to use a generous amount.
- Top each zeppola with a teaspoon of sour cherry jam. The contrast between the sweet cream and the tart flavor of the jam is simply divine!

Chef's tip

To achieve the fluffiest zeppole, make sure the dough is well mixed and that the eggs are at room temperature before adding them. Also, don't be afraid to experiment with different jam flavors for decoration, such as strawberry or raspberry.

Possible variations

If you want to bring a touch of originality, you can add a few drops of rum extract to the vanilla cream or replace the sour cherry jam with chocolate cream or ganache. Additionally, for a more festive appearance, you can sprinkle powdered sugar or toasted almond flakes on top.

Frequently asked questions

1. Can I use whole wheat flour?
- You can experiment with whole wheat flour, but keep in mind that the texture of the doughnuts will be different. White flour offers a finer and fluffier consistency.

2. What other flavors can I add to the cream?
- Instead of lemon zest, you can use orange zest or even almond extract for a different taste.

3. How can I store the zeppole?
- It is best to consume them fresh, but you can keep the doughnuts in an airtight container at room temperature for 1-2 days.

4. What drinks pair well with zeppole?
- These sweets go wonderfully with an espresso coffee or fruit tea. Additionally, a sweet wine can perfectly complement their flavor.

Nutritional benefits

Zeppole are a better choice than many other desserts, offering a balance of carbohydrates, proteins, and fats. The eggs provide quality protein, while the vanilla cream can give you a touch of calcium. However, it is important to consume them in moderation, considering the sugar and fat content.

Conclusion

Now that you have all the necessary information, it's time to put your culinary skills into practice and enjoy these delicious zeppole! Whether you serve them at a party or savor them quietly at home, they are sure to bring joy and satisfaction to all who taste them. Happy cooking and enjoy every moment in the kitchen!