Zeppole di San Giuseppe

Ingredients

• 250 mlwater
• 100 g00 flour
• 4eggs
• 500 gricotta
• 150 gpowdered sugar
• 800 mlvegetable oil — for frying
• 100 gsour cherries — in syrup

Method

1. Start by bringing 4 eggs to room temperature by leaving them out of the refrigerator for about 30 minutes. This ensures they incorporate smoothly into the dough, creating a uniform texture. Meanwhile, measure 100 g of 00 flour and set it aside for later use.
2. In a medium saucepan, combine 250 ml of water and 100 g of unsalted butter, cut into small pieces. Place the saucepan over medium heat, allowing the butter to melt completely. Once melted, increase the heat slightly and bring the mixture to a gentle boil.
3. Remove the saucepan from the heat and immediately add the 100 g of 00 flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan. Return the pan to low heat and continue stirring for another 1-2 minutes to cook out any raw flour taste.
4. Transfer the dough to a mixing bowl and let it cool for a few minutes. Begin adding the room temperature eggs one at a time, mixing thoroughly after each addition. The dough should become smooth and glossy, with a consistency that drops from the spoon but holds its shape.
5. In a deep frying pan or pot, heat 800 ml of vegetable oil over medium-high heat. Test the oil's readiness by dropping a small piece of dough into it; it should sizzle and rise to the surface quickly. Carefully pipe or spoon small rounds of dough into the hot oil, frying in batches to avoid overcrowding.
6. Fry the zeppole until they are golden brown and puffed, turning them occasionally for even cooking. This should take about 4-5 minutes per batch. Once cooked, remove them with a slotted spoon and drain on paper towels to remove excess oil.
7. While the zeppole cool slightly, prepare the filling by mixing 500 g of ricotta with 150 g of powdered sugar until smooth and creamy. Use a piping bag fitted with a star nozzle to fill each zeppola with the sweetened ricotta mixture.
8. Finish by topping each filled zeppola with a sour cherry, pressing gently to adhere. Serve the Zeppole di San Giuseppe warm or at room temperature, allowing the flavors to meld beautifully. Enjoy this traditional Italian treat as it was meant to be savored.