San Giuseppe zeppole, the original recipe

Le Zeppole di San Giuseppe are the Dolce symbol of the Feast of St. Joseph, that is, Father's Day.

Yes done with choux pastry and, according to the original Neapolitan recipe, they are fried, but today many prefer to bake them to make them lighter and more digestible. Let's see how they prepare.

Preparation of the dough

Pour into a saucepan 250 ml of water, 100 g of butter cut into pieces and a pinch of salt. Place everything in a saucepan and boil.

When the mixture reaches the boil, add 150 g flour and mix until the liquids are completely absorbed and the mixture is homogeneous.

Move the dough into a bowl and let it cool. Once cold add the eggs, one at a timeuntil it forms a compact and soft mixture. Insert it into a piping bag with the star nozzle. Line a baking tray with baking paper and create circles of about 10 cm in diameter, spaced apart.

Cooking the zeppole

Bake in a preheated static oven at 180° for twenty-five minutes or fry in plenty of sunflower seed oil until golden. After they have cooled, fill with the custard or as you prefer.