Zeppole

photo by Vincenzo D'Alto

Recipes by CHEF MICHELE FORGIONE

Ingredients

Dough

• 1 cup of water

• 2 tbsp butter

• Pinch of salt

• 1 1/8 cups all purpose flour

• 3 eggs

• Vegetable oil (for frying)

photo by Vincenzo D’alto
Cream Filling

• 1 (32 ounce) container ricotta cheese

• 1/2 cup icing sugar

• 1 teaspoon lemon zest, or to taste

• 4 ounces semisweet chocolate, chopped (optional) Garnish

• 12 amarena cherries (in syrup)

  • Icing sugar
photo by Vincenzo D’Alto

Dough

Combine water, butter and salt in a saucepan. Bring to a boil while mixing. With the pan on the burner, immediately add flour and mix the dough using a wooden spoon until it becomes smooth and peels off the sides of the pan.

Remove the pan from the heat and transfer the dough to a bowl, allowing it to cool. When the dough is at room temperature, add the eggs one at a time, mixing each for about one minute. Once the dough is light and airy, cover the bowl with plastic wrap and refrigerate for at least 20 minutes.

Cream Filling

In a large bowl mix together ricotta cheese, icing sugar, lemon zest and chopped chocolate. 

Frying the dough

Cut several 5-centimetre (2-inch) squares out of aluminum foil and brush one side of each with extra virgin olive oil. Pour the dough into a pastry bag with a starburst tip. Form a ring of dough (donut) on each aluminum foil square until all the dough is used.

In a deep fryer or large saucepan, preheat the vegetable oil to 180°C (350°F). Fry the donuts with their foil, two donuts at a time to keep the  temperature of the oil constant.

The aluminum foil will detach itself from the dough during frying. As soon as the donuts are golden brown, remove them from the oil with a slotted spoon and transfer them onto paper towels while the others are cooking. When all fried donuts are cool enough to handle, fill another pastry bag with pastry cream. Decorate each donut with a swirl of cream and top with an amarena cherry. Sprinkle with icing sugar.