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Zeppole di San Giuseppe: la ricetta vegan
Ingredients
  • For the dough
  •  
  • 250ml of water
  • 150gr of flour
  • ½ glass of olive oil
  • ½ sachet of baking powder
  • 1 lemon, grated zest
  • 40gr of brown cane sugar
  • a pinch of salt
  • 3 tablespoons of cornstarch
  •  
  • For the custard
  •  
  • ½ cup of flour
  • 2 cups of soy milk or rice
  • ⅓ cup of brown sugar
  • a pinch of salt
  • ¼ cup of lemon juice
  • 2 lemons, grated zest
  • vanilla
  •  
  • topping
  •  
  • Sour cherries or cherries in syrup (homemade)
  • Icing sugar
Steps
  1. We begin to prepare the custard: in a bowl we put the flour and ½ cup of soy milk. Stir with a whisk and leave to rest. In another bowl, pour the remaining soy milk, sugar, a pinch of salt and mix very well always with the help of a whisk. At this point we add the mixture of flour and milk, obtained previously and mix everything paying attention to the lumps. Pour in a pot and on a very low heat, stir for at least 5 to 6 minutes until the mixture thickens and always continuing to mix add the other ingredients: vanilla and lemon zest. We continue to cook for another minute. Remove from the heat and pour the cream into a glass bowl, cover it with a cloth and let it rest in the fridge to cool it.
  2. Now the time has come to prepare the zeppole: in a saucepan, pour the water, oil and a pinch of salt. Bring to a boil and as soon as the water boils, remove the pan from the heat. At this point, add the flour, a little at a time and mix well, avoiding the formation of lumps. After obtaining a compact dough, put the saucepan back on the fire, very low, and continuing to stir, continuing to cook for a couple of minutes. We turn off the heat and add the sugar and yeast, stirring constantly. Let the mixture cool and add the lemon zest and cornstarch (gradually), continuing to mix.
  3. We preheat the oven to 200 °.
  4. We pour a little of the dough into a pastry bag (also made by you with paper) and we squeeze on a well-oiled pan forming two turns, one on top of the other. We leave a distance of at least 2 to 3cm between one wedge and the other. Once all the dough is finished, put our zeppole in the oven and cook for at least 30 minutes, until they are golden brown.
  5. Once cooked, take out the zeppole and let it cool.
  6. In the meantime, fill the pastry bag with cream. We cut the disks we got in half and fill them with cream. We close, place a cherry on each zeppola, garnish it again with a little cream and sprinkle with icing sugar as desired.
  7. Happy Birthday to All Dads
 

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