Baked Zeppola: A Sweet Evolution from Italian Tradition

"«Non c'è San Giuseppe senza zeppole.» (Detto popolare napoletano)"

🏛️ Tradition

The zeppola is intrinsically linked to the celebration of Saint Joseph, on March 19th, a day when the father of Jesus and, by extension, all fathers are traditionally honored. On this occasion, bakeries throughout Italy, particularly in the South, fill with zeppole of various shapes and fillings. The baked version, although less known than the fried one, fits perfectly into this tradition, offering a lighter yet no less delicious alternative. It is a sweet enjoyed with family and friends, representing a moment of joy and sharing that transcends generations.

La zeppola è un simbolo di festa, famiglia e condivisione. Non è solo un dolce, ma un rito che segna la primavera e la celebrazione della paternità. Rappresenta la capacità della pasticceria italiana di evolversi, mantenendo viva la memoria storica dei sapori, ma adattandosi ai gusti e alle esigenze contemporanee, come la ricerca di preparazioni più leggere senza sacrificare il piacere del palato.

⚙️ Production

The preparation of the Baked Filled Zeppola begins with a 'soft leavened dough,' which distinguishes it from the choux pastry of the fried zeppola. This dough, similar to that of a brioche or a bombolone, is enriched with simple but high-quality ingredients: flour, eggs, sugar, butter, yeast, and often flavors like vanilla or citrus zest. After a slow and careful leavening process that gives it lightness and an airy texture, the dough is portioned, shaped, and baked in the oven until it achieves a perfect golden brown. The subsequent filling, which can vary from velvety pastry cream to sweetened ricotta or fruit jams, usually takes place when cold to preserve the freshness and consistency of the filling, creating a harmonious contrast with the slightly crispy exterior.

Unique Characteristics:

• L'impasto lievitato, cotto al forno, offre una leggerezza e digeribilità superiori rispetto alle versioni fritte, pur mantenendo un'intensa ricchezza di sapore.
• La superficie dorata e leggermente croccante, ottenuta dalla cottura in forno, contrasta magnificamente con l'interno straordinariamente morbido e arioso.
• La versatilità delle farciture – crema pasticcera, ricotta dolce, confetture di frutta – permette di soddisfare una vasta gamma di palati, rendendola un dolce adatto a molteplici occasioni.

💡 Did You Know...

• The name 'zeppola' might derive from the Latin 'cippus', meaning a piece of wood or log, perhaps in reference to the initially irregular shape of the first fritters, or from 'serpula', a small snake, due to its spiral or rolled shape.
• Traditionally, for the Feast of Saint Joseph, in addition to zeppole, 'Saint Joseph's bonfires' were also prepared, a propitiatory rite for the fertility of the land and the arrival of spring.
• There are countless regional variations of the zeppola in Italy: from Sicilian 'sfingi' to Calabrian 'crispelli', up to Apulian 'zeppole', often with very different doughs and garnishes, but all sharing the round shape and being fried or, as in this case, baked sweets.

🍽️ Recommended Pairings

• A good Italian espresso coffee, to enhance the sweet and enveloping flavor of the zeppola.
• A glass of sweet dessert wine, such as a Passito di Pantelleria, a Moscato d'Asti, or a Vin Santo, which balance the sweetness with their freshness and aromaticity.
• An aromatic digestive liqueur like Limoncello or Nocino, to conclude a meal with a lively note.