A “Zeppole” Recipe For "National Doughnut Day" & "Tips" For "Tip Tuesday"

Let’s celebrate! Friday, June 3rd is “National Doughnut Day!” Who knew that this incredible, edible, and sweet piece of dough which is deep-fried would be one of our nation’s favorite foods? The doughnut or aka “donut” was first served to the soldiers by the Salvation Army during World War I. The doughnuts were often cooked in oil inside the metal helmets of American soldiers. American infantrymen were then commonly called “doughboys.” A more common spelling is “Donut.” National Doughnut Day started in 1938 as a fund raiser for Chicago’s Salvation Army. The goal of this day was to help the needy during the Great Depression, and to honor the “Lassies” of the Salvation Army.

There's something magical about the doughnut. Especially when you're greeted with all the bright colors, sparkly decorations, and gooey glazed tops in a doughnut shop display case. But no matter how delicious they look, it is hard to find a store-bought doughnut that compares with the ones that are homemade. Believe it or not, they're really not hard to make. You can make up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning.

Now, instead of an American donut method, I thought I would share an Italian donut recipe which is called a Zeppole. I can’t imagine going to a feast or a carnival and not getting a bag of hot fried dough balls covered in powdered sugar. They are used to celebrate the Italian Father’s Day, the feast of St. Joseph, and are known as the bigne’ di San Giuseppe. I know this sounds not like a very healthy choice, but they are the most delicious dough balls ever. I would think that everyone has had a few in their lifetime, but if you haven’t had one I will try to explain what they taste like. They are like the middle of a doughnut, only bigger, they are chewy, sweet, and a little greasier than a regular donut. You should have them hot, right from the oil served with confection sugar sprinkled all over them. I have to tell you to try them, they are so good but addicting. 

Zeppole originated in Italy, primarily know in Rome and Naples but are known in many Italian American communities in the United States as well. They can also be filled with custard, jelly, cannoli style pastry cream, whipped cream, candied fruits, chocolate pudding, and also filled with ricotta mixed with small pieces of chocolate chips. The custom was popularized in the early 19th century by the Neapolitan baker Pasquale Pintauro. Zeppole can also be savory, and consist of fried bread dough often filled with anchovies. In parts of Calabria, Italy, (my mom’s family is from there) the anchovies are consumed on New Year’s Eve and New Year’s Day. In Malta, Italy, anchovy zeppole are traditionally consumed during the Lent fasting period. 

On June 3rd, Dunkin' Donuts will offer guests worldwide a free donut of their choice with the purchase of any beverage. Check out donut shops in your local area to see if they are celebrating “National Donut Day” by giving away free donuts. 

To honor National Doughnut Day, I am sharing my version of an Italian donut the “Zeppole.” My recipe this week is from a cookbook I received from my niece, Emily at Christmas. She waited on a long line to purchase this book and even had it signed from the Master Chef Lidia Bastianich herself. The book is called “Lidia’s Mastering The Art Of Italian Cuisine.” I have the pleasure to participate in my food blogger friend Louise‘s, “Months Of Edible Celebrations.” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday, as “Cookbook Wednesdays.” So stop over at her blog and tell her that I sent you, she may have a cup of coffee for you.
 

 “Zeppole” (serves 18)

Ingredients for dough:
2 cups of water
4 tablespoon unsalted butter
1 tablespoon of granulated sugar
1/ 2 teaspoon of salt
1 cup all purpose unbleached flour
Finely grated zest of 1 lemon (optional)
4 large eggs at room temperature
Vegetable oil for frying 

Directions:
Heat oil to 350°F. in a wide saucepan or a deep fryer. (The oil should be an inch or two deep) Use a candy thermometer to check the temp. In a medium saucepan combine 1 cup of water, the butter, granulated sugar, and salt over medium heat. Bring this to a boil stirring to melt the butter. While stirring add the flour and the zest all at once. Cook, stirring constantly, until the dough dries out and pulls away from the sides of the pan, about 3 or 4 minutes. Take off of the heat, cool a little bit, then add eggs one at a time, stirring vigorously to incorporate one before adding the next, until the dough is completely smooth. (this is like a cream puff dough) 

My Zeppoles

Drop the Zeppole dough in 2 tablespoon dollops into the oil. (A small ice-cream scoop is perfect for this) Do not crowd them in the oil as they will grow in size. Fry the Zeppole turning on all sides until they are light and golden brown all over, about 5 minutes per batch. Drain them on paper towels and repeat with the remaining dough. To serve, dust with confectioners sugar, or granulated sugar, or some honey. 

  

 

 

"Tips":

Safety First When Making Doughnuts Or Zeppoles! 

When deep-frying, the cooking oil reaches very high temperatures, which can start fires or cause burns. Before you roll up your sleeves to make doughnuts, review a few safety guidelines:

• Have a kitchen fire extinguisher handy (and learn now to use it!) before you begin.

• Avoid letting water come into contact with the hot oil -- the water will vaporize into steam, which can make the oil spatter and cause burns.

• Never use water to put out a grease fire. Use a kitchen fire extinguisher, or cover the fire with a metal lid.

• Always add oil to a cold fryer that is turned off or an unheated pan. Make sure any fryer or pan you use is dry and set away from sources of water.

• Never leave the fryer or pan unattended when it is in use.

• When finished frying, turn off and unplug the fryer (or remove the pan from the heat). Make sure the fryer or pan is completely cool before cleaning.
  

• Once oil is completely cooled, pour it into a resealable container and discard it in the trash. Never pour it down the drain, as it can harden and clog pipes.

•  Fry in a heavy pot with walls high enough to leave at least a few inches clearance above the surface of the oil. I think Dutch ovens are excellent vessels for frying.

•  Use an oil or fat with a high smoke-point to prevent burning. Canola and Grape seed oil are good choices (canola is more economical) or use lard or shortening instead.

• When placing the doughnuts into the oil, hover over the surface, and then gently slide them into the oil. Do not drop from high above the surface, which will cause the oil to splatter upward.

• Constantly monitor the temperature of the oil. It needs to be 350°F or a bit lower for frying. Do not allow it to go above, which can cause it to smoke and make it a fire risk. Never leave a pot set on the stove unattended. Never pour liquid into hot oil.

Till Next Time……………..

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