Zeppolo Cake
9 servings
40 minutes
Zeppole is a refined dessert rooted in Italian culinary tradition, especially loved during the Feast of Saint Joseph. The light, airy dough fried to a golden crust creates a crispy texture that contrasts with the delicate ricotta cream enriched with vanilla, cinnamon, and citrus notes. A pinch of rum adds depth to the flavor, while powdered sugar and dried cherries provide sweetness and a slight tartness. This pastry is not only delicious but also symbolizes joy and family warmth.
1
Bring two tablespoons of sugar, milk, butter, salt, and rum to a boil in a saucepan. Add flour, mix and cook for two minutes. Transfer the dough to a stand mixer bowl and beat in eggs one at a time until fluffy. Fill a piping bag with the dough and pipe out pastries with a diameter of 3 cm onto a sheet of wax paper. Mix 200 grams of sugar with two tablespoons of cinnamon and separately mix ricotta with the remaining sugar, vanilla, cinnamon and zest; transfer to a piping bag.
- Sugar: 420 g
- Milk: 300 ml
- Butter: 100 g
- Coarse salt: 0.3 teaspoon
- White rum: 1 tablespoon
- Wheat flour: 400 g
- Chicken egg: 5 piece
- Sugar: 420 g
- Ground cinnamon: 1.5 tablespoon
- Ricotta cheese: 450 g
- Sugar: 420 g
- Vanilla extract: 2 teaspoons
- Ground cinnamon: 1.5 tablespoon
- Orange zest: 1 teaspoon
2
Heat vegetable oil in a pot to 180 degrees. Drop the pastries into the oil one by one and fry for three minutes.
- Vegetable oil: to taste
3
Transfer to paper towels, cool down. Roll in sugar with cinnamon, decorate with cream and cherry.
- Sugar: 420 g
- Ground cinnamon: 1.5 tablespoon
- Ricotta cheese: 450 g
- Dried cherries: to taste