8 Serves
73 Mins
In a saucepan, combine water, butter, and a pinch of salt. Bring to a boil, then remove from heat and stir in flour until a smooth ball forms.
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AustrianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
76 mg / 4,700 mgSodium
136 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
10 g / 20 gCholesterol
203 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Beat in eggs one at a time until the dough is smooth and glossy. Transfer the dough into a piping bag with a star tip.
Pipe the dough into rings onto parchment paper. Heat vegetable oil in a deep-frying pot to 175°C.
Fry the zeppole rings in the hot oil until golden brown and puffed, turning once. Drain on paper towels.
Once cooled, slice the zeppole horizontally and pipe pastry cream into the center. Dust with powdered sugar before serving.
9
g43
g31
g
Malaysian
American