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Zeppole di San Giuseppe
Zeppole di San Giuseppe (Italian Donuts)
Originated from: Italy
Occasion: St. Joseph's Day (March 19th)
Contributed by: Lina Molina

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For dough
4 1/2 cups flour
1 envelop (2 1/2 teaspoons) traditional dry yeast
2 eggs
2/3 cup sugar
1/2 teaspoon cinnamon
1 teaspoon salt
6 tablespoons butter, melted (then cooled)

Vegetable oil for deep frying

For decorating
about 1/8 cup icing sugar


o Proof yeast in warm water.

o Mix sugar, flour, salt and cinnamon together.

o Mix yeast, butter and eggs.

o Blend wet ingredients with dry ones and work into a dough. Knead until smooth.

o Form in a ball. Place in a greased container. Cover with a blanket and let it rest in a warm room until the dough doubles in size (About 6 hours).

o On a wooden board knead the dough for a few minutes, and replace in bowl. Let it rest for a few more hours until it increases in volume once again.

o Roll out the twice-risen dough to 1/4 of an inch.

o Using a doughnut cutter cut out 3 inch rings.

o Place doughnut rings on greased cookie sheets. Cover with a linen cloth and let them rest for about half an hour.

o Heat up oil.

o Fry doughnuts until golden on both sides.

o Drain on kitchen towels.

o Before serving sprinkle with icing sugar.


Photo: Mary Melfi.

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