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Saint Joseph's Zeppole





1/2 liter

Type 00 wheat flour

300 grams


80 grams


8 unit

Iodized salt

1 pinch


2 sachets

Semiskimmed milk

1/2 liter


2 unit

Type 00 wheat flour

150 grams

White sugar

150 grams

Grated lemon peel

10 grams


1 sachet

Black cherries

100 grams

Icing sugar

to taste


700 grams

Desserts from Italy

Saint Joseph's Zeppole

Saint Joseph's Zeppole

with meat with gluten with eggs with lactose

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saint Joseph's Zeppole

A classic of Father's Day in Naples

Saint Joseph's Zeppole step 1

step 1

In a pot boil the water, 80 grams of lard, 2 packets of vanilla and salt.

Saint Joseph's Zeppole step 2

step 2

Remove from heat and throw the whole cast and turn the flour with a whisk vigorously to prevent lumps from forming.

Saint Joseph's Zeppole step 3

step 3

Stir occasionally, while leaving the dough to cool. After about half an hour break each subsequent 8 eggs and embed them with the whip well. The dough should be smooth and full-bodied.

Saint Joseph's Zeppole step 4

step 4

Fill a sac-a-few with large star nozzle and on the cartaforno cutouts formed a kind of biscuit.

Saint Joseph's Zeppole step 5

step 5

Fate heat well 700 grams of lard in a narrow pan, but at the same time high, as it is well totally immerse the donuts, so they will not be greasy, and Călăţele inside.

Saint Joseph's Zeppole step 6

step 6

You will see that in a few seconds the cartaforno will come off and you can take it away, but your donuts will remain a perfect fit.

Saint Joseph's Zeppole step 7

step 7

I recommend you cook over low heat, making sure to turn them from time to time.

Saint Joseph's Zeppole step 8

step 8

When they have taken a nice brown color, remove them and place them on a baking sheet lined cartaforno and mash for five minutes in a preheated oven at 180 degrees.

Saint Joseph's Zeppole step 9

step 9

The latter procedure will eliminate the excess grease and will remain crunchy.

Saint Joseph's Zeppole step 10

step 10

Once cold decorate them with the classic lemon cream, positioned at the center of black cherry and a thread of their juice. Sprinkle with a little icing sugar and .... here Zeppole di San Giuseppe.

Saint Joseph's Zeppole step 11

step 11

Lemon Cream: In a nonstick pan with a whisk mix 150 grams of flour, 150 grams dizucchero, grated lemon peel, and 2 eggs.

Saint Joseph's Zeppole step 12

step 12

Add a little milk, what is necessary for mixing, while the rest will put to boil with the vanilla.

Saint Joseph's Zeppole step 13

step 13

Just pour it comes to a boil to the ingredients previously blended and turn with care, in order to avoid the formation of lumps.

Saint Joseph's Zeppole step 14

step 14

Place the pot on the fire, let boil again and cook until it thickens

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