{"id":8006,"date":"2018-03-19T00:00:21","date_gmt":"2018-03-18T23:00:21","guid":{"rendered":"https:\/\/contedoro.com\/how-to-make-zeppole-di-san-giuseppe-for-fathers-day\/"},"modified":"2025-06-10T20:19:53","modified_gmt":"2025-06-10T18:19:53","slug":"how-to-make-zeppole-di-san-giuseppe-for-fathers-day","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/how-to-make-zeppole-di-san-giuseppe-for-fathers-day\/","title":{"rendered":"How to make Zeppole di San Giuseppe for Father’s Day"},"content":{"rendered":"\n

Contedoro Oil Lo Conte<\/strong><\/em>, makes a special wish to all those named Joseph<\/strong><\/em>, after the father of our Lord, and of course to all the Dads<\/strong><\/em>. On this day it is nice to remind your dad how much love and affection you feel for him at any age … even if only with a small gesture…Typical sweets characteristic of this holiday are \u201cZeppole di San Giuseppe\u201d<\/strong><\/em>.Today we will show you how best to prepare them by following our step-by-step recipe. <\/p>\n\n

Recipe <\/strong><\/em>\u201cZeppole di San Giuseppe\u201d<\/p>\n\n

Ingredients Recipe:<\/strong><\/em><\/p>\n\n

250 ml WATER160 g FLOUR TYPE \u201c00\u201d4 EGGS70 g BUTTER1 GRATTED LEMON BUCCIA1 pinch SEA SALT<\/p>\n\n

FOR THE CREAM<\/strong><\/em>500 ml MILK1 tablespoon FLOUR TYPE \u201c00\u201d5 tablespoons WHITE SUGAR1 teaspoon LIMONCELLO2 yolks EGGS<\/p>\n\n

TO DECORATE.<\/strong><\/em>POWDERED SUGARSWEET AMARINES to taste.<\/p>\n\n

*INGREDIENTS FOR 12<\/strong> ZEPPOLE DI SAN GIUSEPPE<\/p>\n\n

\"FEAST-OF-THE-POPE1\"<\/figure>\n\n

PREPARATION<\/strong><\/em><\/p>\n\n

Preparing \u201cZeppole di San Giuseppe\u201d:<\/strong><\/em><\/p>\n\n

Take a pot and fill it with water, diced butter and a pinch of salt. Bring to a boil and melt the butter. Turn off the heat, add the flour (sifted) and grated lemon peel, stir and put it back on the heatfor a couple of minutes or until the mixture pulls away from the sides of the pot. Next add the eggs, one after the other, stirring well (always with the heat off, so as not to risk cooking the egg with the heat of the pot). After that, put it back on the heat for a couple of minutes. Turn off the heat and put the mixture into a pastry syringe.With baking paper, line a baking sheet and create concentric circles of dough. Each disk of pastry should then be topped with a pastry circle that will give \u201cthickness\u201d to the puffs and where, after baking them, you will insert the custard.Then for about 20<\/strong> minutes(at 200\u00b0<\/strong>), bake the puffs in the oven and in the meantime prepare the custard. <\/p>\n\n

Preparing Custard for Cream Puffs:<\/strong><\/em><\/p>\n\n

Put the milk and flour in a saucepan, stir it all with a hand whisk making sure no lumps form. Next, always stirring, cook over medium heat and add the egg yolks and sugar.Add the small glass of limoncello before the cream thickens so it will add fragrance to the custard.Let it set and turn it off when it has reached the consistency you prefer(if it is too runny it will soften the puffs…if it is very firm you can fill them using a pastry syringe). <\/p>\n\n

________________________________________________________________________<\/p>\n\n

Finally, add on top of each St. Joseph Zeppola, a black cherry in syrup(previously drained from the syrup) and sprinkle with powdered sugar and serve immediately.*To be stored in the refrigerator for up to 2<\/strong> days.<\/p>\n","protected":false},"excerpt":{"rendered":"

Contedoro Oil Lo Conte, makes a special wish to all those named Joseph, after the father of our Lord, and of course to all the Dads. On this day it is nice to remind your dad how much love and affection you feel for him at any age … even if only with a small […]<\/p>\n","protected":false},"author":72,"featured_media":6031,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_joinchat":[],"footnotes":""},"categories":[185],"tags":[],"class_list":["post-8006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oil-and-olives-in-the-kitchen"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/8006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=8006"}],"version-history":[{"count":1,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/8006\/revisions"}],"predecessor-version":[{"id":8008,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/8006\/revisions\/8008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/6031"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=8006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=8006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=8006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}