Italian Pastry Recipes for The Holiday.. Zeppole!

The best part of the holidays for me is the memories.. baking alongside my aunt Rosalie when I was a wee sprout! Zeppole, Spingi, Struffoli! Soooo good, so easy and nothing like it in the world!







Also called "St. Joseph Day cakes," zeppoles are a part of the St. Joseph Day celebration on March 19th.

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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.

My Families Recipe
Di Bernardo/ Colangelo Recipe- 3 generations passed down:

• 1 Tsp active dry yeast
• 3/4 cup warm water
  
• 2 cup all-purpose flour (NOT BLEACHED)
• 1/2 teaspoon salt (diamond crystal is best)
• 1 vanilla bean
• 1 large egg
  
• 2 tablespoons ground cinnamon
• Grapeseed Oil or Canola Oil for Frying ** YOU want an oil with a high smoke point, and one that is exceedingly neutral in flavor - so your zeppole does not come out tasting like olive oil.. or peanuts.. get it! Good. Now go make your zeppole! How's that for being a bossy Italian girl!
  

Directions

Add yeast to water- let stand for a few minutes 3-5. Let stand in warm place to rise. When dough has raised, beat down- then set aside in warm place to rise again.

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds- set aside.

Mix sifted flour and salt with vanilla bean- set aside.

Once dough is ready- Beat in eggs, then flour mixture. 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. Or use a home fryer. Canola oil is best.

Roll the dough out into long snake like tubes (kind of like what you did as a kid with play dough).. 10-15 inches long and 1/2 inch round. Then cut 1/2 inch pieces, give a quick roll in your hand to round them off, then fry. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Drizzle honey or agave then sprinkle with cinnamon or sprinkles! Arrange on a platter and serve!

Buona Fortuna! Get the kids in on this.. its super fun for them!