Zeppole and Sfinge
Directions
- 1Prepare the custard: Heat whole milk, lemon zest, and vanilla.
- 2Whisk egg yolks and granulated sugar together.
- 3Add all-purpose flour and cornstarch to the egg yolk mixture.
- 4Temper the egg mixture with the hot milk, then combine and cook until thick.
- 5Add salt to the custard and chill.
- 6Prepare the dough: Bring water, unsalted butter, granulated sugar, lemon zest, and a pinch of salt to a boil.
- 7Add flour to the boiling mixture and cook for 2 minutes until it forms a ball.
- 8Cool the dough slightly.
- 9Mix in three eggs one at a time until the dough (thick batter) comes together and is smooth.
- 10Pipe the dough into rings using a large star tip to make eight good-sized Zeppole.
- 11For baked Zeppole, brush with egg wash and bake in a 375°F oven for 40 minutes.
- 12For fried Zeppole, cut parchment paper around each Zeppole, then drop them into 325°F oil with the parchment paper.
- 13Fry large Zeppole at 325°F for 7 minutes on each side until puffed, golden, and cooked through.
- 14For Sfinge, drop tablespoonfuls of dough carefully into hot oil and fry at 325°F for 7 minutes on each side.
- 15Let all Zeppole and Sfinge cool completely.
- 16Fill the Zeppole with custard.
- 17Fill the Sfinge with ricotta filling (ricotta, granulated sugar, mini semisweet chocolate chips).
- 18Top Zeppole with a maraschino cherry and powdered sugar.
- 19Top Sfinge with a candied cherry and optionally candied citrus like orange peel.
Ingredients
- 2.5 cups Whole Milk
- 4 Egg Yolks
- 4 Tbsp Granulated Sugar
- 4 Tbsp All Purpose Flour
- 2 Tbsp Cornstarch
- 0.125 tsp Salt
- 0.5 lemon Lemon Zest
- 1 cup water
- 8 tbsp Unsalted Butter
- 4 Tbsp Granulated sugar
- 0.5 lemon lemon Zest
- 1 cup Flour
- 1 pinch salt
- 3 Eggs
- 2 cups Ricotta or Whole Milk ricotta drained overnight over a sieve in the fridge
- 0.5 cup Granulated Sugar
- 0.75 cup Mini Semisweet Chocolate Chips
- Candied orange peel for topping
- Candied Cherry for topping
- amarena cherries for the zeppole
- Vegetable oil for frying
- powdered sugar
Equipment
whisklarge star tipparchment paperovenfrying oiltablespoonsieve
Tips
- When frying, cut the parchment paper around each Zeppole to drop them into the oil with the paper.
- For large Zeppole, fry at 325°F for 7 minutes on each side; for smaller ones, fry at 350°F for about 4 minutes each side.
- Do not rush the frying process to ensure they are cooked through.
- Let the fried Zeppole and Sfinge cool completely before adding fillings.
- For Sfinge, the ricotta filling is similar to cannoli filling.
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