Zeppole: Traditional Neapolitan Carnival Doughnuts

Name: Zeppole: Traditional Neapolitan Carnival Doughnuts
Prep time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Campania
Ingredients: 140gram Water; 5 Egg; 140gram All-purpose flour; 50gram Butter; 1gram Salt; 1liter Seed oil; 150gram Milk; 3 Eggs (Yolk Only); 50gram Sugar (Granulated); 12gram Cornstarch; 0.5 Lemon Zest; as needed Powdered sugar; Black Cherry

A timeless Neapolitan dessert, perfect for Carnival and anyone with a passion for sweets.
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Visualize biting into a pillowy, golden-fried doughnut, delicately filled with **vanilla-scented pastry cream** and crowned with a luscious **black cherry in syrup**. A dusting of icing sugar completes this irresistible treat. These are the famous Zeppole, a beloved icon of Italian pastry, especially during Carnival festivities.

Steeped in history, Zeppole di San Giuseppe are not just delicious—they are a staple of Neapolitan culinary tradition, enjoyed by generations and cherished for their combination of textures and flavors. By following these carefully detailed steps, you'll bring a taste of Naples into your own kitchen and delight all who share them with you.

Perfect Wine Pairings for Zeppole

To best complement the flavors of Zeppole, opt for a sweet, low-alcohol sparkling wine like Asti DOCG. Its aromatic notes of vanilla and floral hints—think white acacia and orange blossom—harmonize beautifully with the custard filling.

The gentle effervescence and subtle sweetness of this wine offer a refreshing contrast to the richness of the doughnuts.

If you're looking for something unique, try pairing with Moscadello di Montalcino, a historic white grape variety from Montalcino available in Frizzante, Tranquillo, or Late Harvest styles. Each brings a distinctive character to the table, making your Zeppole experience even more special.

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Preparation

for 6 servings

Step

Of 4

Infuse and Prepare the Pastry Cream

Begin by pouring the milk into a saucepan and adding both the lemon zest and the seeds from a fresh vanilla pod. To extract the seeds, slice the pod lengthwise and scrape out the tiny black seeds with a knife. Gently heat the milk mixture until it's just about to simmer—do not let it boil. Remove the pan from the heat, cover, and let the flavors infuse for 20 minutes. Afterwards, strain the milk through a fine sieve to remove the zest and any large vanilla pieces.

In a separate bowl, blend the sugar and cornstarch, then add the egg yolks. Whisk thoroughly until you achieve a smooth, creamy consistency. Gradually add the infused milk while whisking continuously. Return the mixture to a clean saucepan and cook over gentle heat, stirring constantly, until it thickens—aim for a temperature of 85°C (185°F) without letting it boil, to avoid curdling and any eggy aroma.

Once thickened, transfer the cream to a large bowl. Place a layer of cling film directly on the surface of the cream to prevent a skin from forming, and allow it to cool completely.

Step

Of 4

Mix and Cook the Zeppole Dough

Set a heavy-bottomed pot on the stove and combine water, a pinch of salt, and **unsalted butter**. Bring the mixture to a boil.

Once boiling, add all the flour at once and stir vigorously with a wooden spoon or sturdy whisk. Continue mixing until the dough forms a smooth, cohesive mass and pulls away from the sides of the pot with a sizzling sound—this should take about 3-4 minutes.

Take the pot off the heat and let the dough cool for a few minutes. Incorporate the eggs one by one, making sure each egg is fully absorbed before adding the next. Keep stirring until the dough is glossy and smooth, ready for shaping and frying.

Step

Of 4

Shape and Fry Your Zeppole

Cut baking paper into squares roughly 10 cm on each side and arrange them on your work surface. Fit a piping bag with a large star-shaped nozzle and fill it with the prepared choux dough. Pipe out rings about 7–8 cm in diameter onto each parchment square.

Pour a generous amount of **vegetable oil** into a deep frying pan and heat it to 170-180°C (340-355°F). Carefully transfer the zeppole, along with their paper, into the hot oil. Once the dough detaches from the paper, remove the paper with tongs. Fry the zeppole until they are evenly golden brown, flipping if necessary, then drain on kitchen paper to remove excess oil.

Step

Of 4

Assemble and Garnish the Zeppole

Allow the fried doughnuts to cool to room temperature. Using a piping bag fitted with a star nozzle, generously fill the center of each zeppola with your cooled pastry cream. Finally, top each one with a luscious **amarena cherry in syrup** and a dusting of icing sugar for the perfect finishing touch. Serve immediately and enjoy these delightful bites of Italian tradition!

Zeppole: Traditional Neapolitan Carnival Doughnuts

A timeless Neapolitan dessert, perfect for Carnival and anyone with a passion for sweets.
Add to favourites

Perfect Wine Pairings for Zeppole

60 total time (min)

0 cooking time (min.)

13 ingredients

180 kCal

4 steps to complete the preparation

Ingredients

Zeppole Ingredients

Zeppole Cream