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Baked Zeppole- Italian Doughnuts with Excellence Touch of Sea Salt Crème
around 15
Lindt Excellence A Touch of Sea Salt
15-30 minutes
Easy

This version of an Italian doughnut is baked rather than fried, are soft in the center with a lovely crust. The rich chocolate crème with the hint of finest sea salt completes this Zeppole majestically. Buon Appetito!

  • 90g Water
  • 80g Butter, unsalted
  • Pinch Sugar 
  • Pinch Salt 
  • 100g Plain flour
  • 150g Eggs (from about 3 eggs)
  • 15g Brown sugar
  • Little raw sugar
  • 250ml Milk
  • 100g Raw caster sugar
  • 50g Eggs yolks (from about 2 eggs)
  • 25g Corn flour
  • Little Vanilla bean paste 
  • 130g Lindt Excellence A Touch of Sea Salt, chopped
  • 20g Butter
1

For the Zeppole

Place water, butter, pinches of sugar and salt into a saucepan and bring to the boil.

2

Add the flour

All at once and stir and beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. This is to cook the flour.

3

Place the mixture in a bowl and stir

For the mixture to cool down. Add the egg little by little until the mixture comes together. Last mix in the brown sugar.

4

Using a star nozzle

Pipe about 6cm circles onto a baking paper lined tray. Sprinkle with a little raw sugar.

5

Bake

At 210°C for around 15 minutes, then drop the temperature to 180°C and with the door slightly ajar, bake the Zeppole until golden brown.

6

For the crème

Bring the milk and half the sugar to the boil.

In the meantime combine the egg yolks, corn flour, vanilla and remaining sugar.

7

Add the egg yolk mixture into hot milk.

Whisk and return to the heat. Cook to a think custard.

Add the chocolate and butter. Mix until silky and smooth. 

Cover directly with some cling film and cool fully.

8

To finish

Lightly stir the crème to ensure it is smooth. Fill and generously top each Zeppole.

9

Optional

Finish with a little sea salt and gold leaf