Zeppole

AT A GLANCE

  • Serves 14 people

  • 60 gm butter, coarsely chopped
  • 40 gm caster sugar
  • 300 gm (2 cups) plain flour
  • 6 eggs
  • For deep-frying: vegetable oil
  • For dusting: pure icing sugar, sieved
  •  
  • Lemon and vanilla custard
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) thickened cream
  • Finely grated rind of 1 lemon
  • 1 vanilla bean, split, seeds scraped
  • 6 egg yolks
  • 140 gm caster sugar
  • 50 gm (1/3 cup) plain flour
01   For lemon and vanilla custard, bring milk, cream, lemon rind, and vanilla bean and seeds to just below the boil in a saucepan over medium heat, remove from heat, then set aside to infuse (20 minutes). Whisk yolks and sugar in a bowl until pale, add flour and whisk to combine. Strain milk mixture through a fine sieve, return to heat and bring to just below the boil, then, whisking continuously, pour one-quarter of milk mixture over yolk mixture and whisk to combine. Add remaining milk mixture, whisk to combine and transfer to a clean saucepan. Whisk continuously over medium heat until mixture comes to the boil, then cook, whisking continuously, until very thick (3-4 minutes). Remove from heat, transfer to a large bowl, cover closely with plastic wrap and set aside to cool to room temperature.
02   Bring butter, sugar, a pinch of sea salt and 250ml water to the simmer in a saucepan over medium heat. Add flour, stir to combine, then cook, stirring continuously, until mixture forms a smooth ball and pulls away from sides of pan (2-3 minutes). Transfer to an electric mixer fitted with a paddle attachment, beat on a low speed, adding eggs one at a time and beating well between each addition. Transfer to a large piping bag fitted with a 1.5cm star nozzle and set aside to rest (20 minutes).
03   Heat oil in a deep-fryer or deep saucepan to 180C. Pipe dough into 5cm-diameter rings on small squares of baking paper. Carefully add rings to oil in batches, paper-side up and deep-fry until the rings loosen from paper (1-2 minutes; be careful, hot oil will spit). Carefully remove paper from oil with tongs (discard), turn rings and cook until golden and puffed (1-2 minutes). Drain on absorbent paper and cool to room temperature, then top each zeppola with a little lemon and vanilla custard, dust with icing sugar and serve.

Topics:

EGGS, LEMON, VANILLA, DESSERT, AUTUMN, BAKING, ITALIAN, CLASSIC DISH

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ AND ALICE STOREY

FEATURED IN

Mar 2013

Mar 2013

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