Zeppoli Recipe
History
Some say that the tradition of St. Joseph’s Day began in Sicily, during the Middle Ages. There was a severe drought. The people prayed for St. Joseph, their patron saint, to intervene. They promised him that, if he answered their prayers and brought rain, they would prepare a big feast in his honor.
Their prayers were answered and the rains came. True to their word, the people of Sicily prepared a banquet and placed huge banquet tables for the poor of the town to enjoy. The day is a day of generosity and kindness. It was not only a way for the people of Sicily to thank St. Joseph for answering their prayers, but a way to share their good fortune with the poor of the town.
Today, the St. Joseph’s Day Altar is still adorned with special foods, flowers, linens, statues, holy cards, candles, medals, wine, and specially prepared breads and cakes. The breads sometimes take the form of fish, because the tradition began in Sicily, where shellfish and fish are more plentiful than meat. Also, no meat is allowed on the table, because the feast day falls during Lent.
The St. Joseph’s Day cake is called, Zeppoli, an Italian bread dough that is either fried or baked.
Zeppoli Recipe
Ingredients
1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying
Directions
Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppoli once or twice, cooking until golden and puffed up, about 5 minutes.
Drain on paper towels. Toss with cinnamon-sugar.
EAT!!