ZEPPOLE

Production area
The whole region.

The product’s features
Rounded sweets of about 10-12 cm in diameter, soft brioches.

Methods of manufacturing
The raw materials are: flour, sugar, eggs, pork fat, milk, salt, brewer’s yeast, lemon rind, seed oil.
Use custard for the stuffing.
Put milk, butter (or pork fat) partially softened and table salt in a saucepan on fire; sift the flour and when milk is about to boil and butter is completely melted, take the container off from the fire and add flour.
Mix well with a wooden spoon, put back the saucepan on fire and shake well the kneading, cook the pastry until coming off the wall of the container.
Let it cool, add eggs and mix all well with the grated lemon rind, sugar and yeast.
Let the kneading rest for about twelve hours.
Draw the pastry with the syringe and fry it in boiling oil.
Once cooking is complete, spread sugar and cinnamon on the zeppole or stuff them with custard.
They can be cooked also in the oven.
They are produced all year and particularly on the 19th of March (St. Joseph) and at Carnival.

Materials and tools
Pastry board, confectioner tinned copper syringe, wooden spoon, frying pan.

Proofs of traditionalismBibliographic references
Dolci in ogni occasione – Mondadori Editor 1973.

ERSAmolise notizie Atlante dei Prodotti Tradizionali della Regione Molise