Photography by Jim Bathie |Recipe Development by Ola Agbodza and Kathleen Kanen | Food Styling by Katie Moon Dickerson | Styling by Haley Bowen
These pastries mark the temporary break from Lenten fasting and are all about celebration and indulgence. There’s also a popular folktale that says they’re a nod to Joseph, a humble provider, selling pancakes to support his family.
Zeppole
Makes about 20
Ingredients
- ⅓ cup unsalted butter, cubed
- ⅓ cup water
- ⅓ cup whole milk
- ¾ cup plus 3 tablespoons granulated sugar, divided
- ½ teaspoon kosher salt
- ⅔ cup all-purpose flour
- 3 large eggs, room temperature
- Vegetable oil, for frying
- 2 teaspoons orange zest
- Grape preserves, to serve
Instructions
- Preheat oven to 375°.
- In a medium saucepan, combine butter, ⅓ cup water, milk, 3 tablespoons granulated sugar, and salt; bring to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
- Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at medium speed until dough cools slightly, 3 to 4 minutes. Add eggs, one at a time, beating until combined after each addition. (Batter will be shiny and will slowly move back together when a spatula is dragged through it.) Cover and refrigerate for 30 minutes to 1 hour.
- In a large Dutch oven or a countertop fryer, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 360° to 365°.
- Line a rimmed baking sheet with paper towels.
- In a large shallow bowl, stir together orange zest and remaining ¾ cup sugar.
- Using 2 spoons or a 1½-tablespoon spring-loaded scoop, carefully scoop batter into hot oil. Fry until puffed and golden brown, 1½ to 2 minutes per side. Remove from oil using a slotted spoon, and let drain on prepared pan. Toss hot doughnuts in orange sugar. Serve immediately with preserves.
