Zeppole - Traditional St. Joseph's Ricotta Cream Puffs

By kathryns

Number of zeppole depends on size. Unclear from this recipe which claims to make about 50 zeppole; filling recipe is for just 12! Suggest cutting zeppole recipe in half at least and just coating the unfilled ones with chocolate sauce. let rise for 2 hours

Ingredients

• Zeppole:
• For the Filling
• 3 cups fresh ricotta , (preferably water buffalo)
• 1/2 cup confectioners' sugar
• 1/4 cup candied orange peel, finely diced
• 1/4 cup candied lemon peel, finely diced
• 1/4 cup bittersweet chocolate chips,chopped in small pieces
• 3 tablespoons Grand Marnier, or other orange flavored liquor
• 2 cups plus 1/2 tablespoon bread flour
• 1/2 cup plus 1/2 tablespoon whole milk
• 3 tablespoons sugar
• 1 teaspoon orange peel, grated
• 1 teaspoon lemon peel, grated
• 1-1/2 teaspoons lemon zest
• 1-3/4 teaspoon active dry yeast (from 1 envelope)
• 3/4 teaspoon fine sea salt
• 2 large eggs
• 3/4 cup (1 1/2 stick) unsalted butter, room temperature, cut into cubes
• Vegetable oil (for deep-frying)
• Powdered sugar

Details

Servings 12
Preparation time 60mins
Cooking time 200mins

Preparation

Step 1

For zeppole:

1. In the bowl of a stand mixer fitted with a paddle, combine flour and next 6 ingredients. Beat at low speed until dough forms. Gradually add butter, beating until absorbed between additions and occasionally scraping down sides of bowl.

2. Increase speed to medium and beat until smooth and glossy, about 3 minutes. Scrape dough from paddle and sides of bowl. Cover with plastic wrap; let rise for 2 hours.

3. Pour enough oil into a deep, heavy 5-quart pot to reach a depth of 1 1/2" Attach a deep-fry thermometer to side of pot and heat oil over medium heat until it reaches 350°F.

4. Working in batches, drop dough into oil by heaping teaspoonfuls or with small ice cream scoop, first dipped in the hot oil and then into the batter. (about 1"-diameter rounds).

5. Cook, turning occasionally, until zeppole are golden and cooked, about 4 minutes per batch. Using a slotted spoon, transfer zeppole to paper towels; drai

6. Cool and fill, if using the mascarpone filling; Sift powdered sugar over zeppole. Or put sugar in a paper bag and add zeppole; shake gently to coat. Serve with chocolate sauce for dipping if not using the filling.