Prep time
Cook time
Total time
The Best Baked Zeppole (Recipe also in English on OPSD blog) Zeppole di San Giuseppe oven baked. The St. Joseph's Zeppole is one of the flagships of the southern pastry tradition, this version of an Italian doughnut is baked rather than fried and filled with a homemade vanilla custard. Try them now!
CUCINA: Italian
  • For the zeppole
  • 150 g of plain flour
  • 150 g of water
  • 120 g of butter
  • 4 large eggs
  • a pinch of salt
  • a pinch of sugar
  • For the custard cream recipe go here
  • icing sugar
  • black cherries in syrup (discretionary)
  1. For the zeppole
  2. Preheat the oven to 200°C.
  3. In a pot, over low heat, melt the butter with the water, the salt and the sugar.
  4. Before the mixture reaches the boil, add the flour (all at once) stirring quickly with a wooden spoon until the dough doesn’t remove from the borders of the pot.
  5. You have to hear it “frizzling”.
  6. Remove the pot from heat, put the dough into a bowl and leave it to cool down.
  7. Add an egg at a time, mixing well after each addition until you get a thick and smooth dough.
  8. Pour the dough into a pastry bag with alarge and star-shaped nozzle.
  9. Cover a baking sheet with some baking paper and form some small ring-shaped cakes, placing them at intervals.
  10. Bake for about 15 mins. at 200°C, then lower the temperature to 170°C and bake for about 10 mins. Bake again for other 5 mins, keeping the oven slightly opened to allow to the humidity to go out.
  11. The inner part of the zeppole has to be dry, so you have to check their cooking.
  12. Remove the zeppole from the oven and leave them to cool on a wire rack.
  13. For the custard cream
  14. Once it’s cooled, fill the zeppole with custard cream (recipe here).
  15. Sprinkle with icing sugar and add some black cherries in syrup.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/zeppole-san-giuseppe-al-forno/