This simple homemade Vanilla Pudding Zeppole recipe is perfect for making in a short time, and the result is practically flawless.
The recipe I have was handed down to me by my mother; she always made them this way, and I continue to do so as it is, for me, the infallible dough.
Additionally, a bit of sugar and a pinch of salt is added to the dough, which not only enhances the zeppole but also their filling.
Ingredients:
- 1 cup (250 ml) water
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (50 g) butter
- 1 pinch of salt
- 1 1/2 (20 g) tablespoons sugar
- 3 eggs
- 2.2 lbs (1 kg) vanilla pudding
- Amarena cherries in syrup (optional)
- Enough oil for frying
How to Make Vanilla Pudding Zeppole:
- Take the water and put it in a pot along with the butter, sugar, and salt.
- Heat the mixture until the butter melts, but do not let it boil too much. Add the flour all at once while stirring quickly.
- Continue cooking until a homogeneous dough ball forms. Remove from the heat and let it cool.
- Add the eggs one at a time and mix well to ensure they are fully incorporated. Do not add the eggs too quickly, or the mixture will not combine well.
- Allow the mixture to cool and put it into a piping bag fitted with a star tip. Pipe circles onto square pieces of parchment paper, about 2-3 inches (5-7 cm) in diameter.
- Heat the frying oil until it is warm, but not boiling. Carefully place the zeppole, paper and all, into the oil. They will begin frying, and the paper will detach.
- They will puff up immediately, and once they are golden on one side, turn them over and let them cook until golden brown all over. Once cooked, drain the excess oil and let them cool completely.
- Once the zeppole are cooled, fill them with the vanilla pudding and decorate with Amarena cherries in syrup if desired.
Serve and enjoy.
