Dessert

Zeppole San Giuseppe Recipe | Episode 1146

Zeppole San Giuseppe Recipe | Episode 1146



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Instagram: http://www.instagram.com/mrsvitale

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Contact: Business@LauraintheKitchen.com

Twitter: @Lauraskitchen

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View Comments (36)

36 Comments

  1. Shana Woodward

    September 24, 2018 at 3:22 am

    I love you you're so adorable, I'm probably late but congratulations on your lil bundle of joy!!! I'm going to make these

  2. Sam LSD

    September 24, 2018 at 3:22 am

    These are my all time favourite I would like to eat everyday. But would be the size of a door if I did.

  3. Aussie downunder

    September 24, 2018 at 3:22 am

    I put the maraschino cherries in a jar of brandy for a few weeks , then use them and drink the brandy.(prunes are good too)

  4. Little Regina

    September 24, 2018 at 3:22 am

    Laura is really a Perfectionist! I like her.

  5. Ryan Smyth

    September 24, 2018 at 3:22 am

    mine keep coming out like scrambled eggs.. all i can taste in the shell is eggs. should it be 4 small/medium eggs?

  6. Emrul Kayes Toto

    September 24, 2018 at 3:22 am

    I AM SO HAPPY. GREAT.THANK'S A LOT.

  7. Dien M

    September 24, 2018 at 3:22 am

    you're so beautiful when you talk italian!!! Zeppole San Giuseppe ..i luv theeeeeeeeeeeemmmmmmmmm

  8. Fun E. Bear

    September 24, 2018 at 3:22 am

    Your cat eye makeup is EVERYTHING yass kween…. the food looks delicious too lol

  9. Elva Paravani

    September 24, 2018 at 3:22 am

    love your recipe, thank you for sharing.

  10. tina

    September 24, 2018 at 3:22 am

    I'm VERY surprised to see Laura prepare pastry cream like this. I like putting everything in the pot cold like she did in her previous éclair video. By far easier and quicker.

  11. Aeinc, Corp

    September 24, 2018 at 3:22 am

    Looks so good girl!!!!

  12. D Rap

    September 24, 2018 at 3:22 am

    Mopine! I don't ever use dish towel!

  13. jordan Ebanks

    September 24, 2018 at 3:22 am

    Kse

  14. Carol Napolitano

    September 24, 2018 at 3:22 am

    My dad is a retired baker, his family are all pizza makes, bread italian pastries, he always made these, Love the filling, but the shells are actually diet food!

  15. Doll Celestino

    September 24, 2018 at 3:22 am

    This looks delicious.
    Is it possible to substitute regular flour with GF blend like The Bobs Red Mill mixture?

  16. Susan Zomar

    September 24, 2018 at 3:22 am

    I wonder if I could mix 2% milk with whipping cream as I don't have whole milk ? .. anyone please !!

  17. Susan Zomar

    September 24, 2018 at 3:22 am

    awww baby kicking , how beautiful ,

  18. The Precise Content

    September 24, 2018 at 3:22 am

    I don't like the way you say " hi guys"….rest is good

  19. dawn York

    September 24, 2018 at 3:22 am

    I love a crueler donut made with the same dough you just cooked but you just pipe a circle and you can freeze on square patches of wax paper then fry.

  20. dawn York

    September 24, 2018 at 3:22 am

    You can pipe and freeze then when frozen you can peel off wax paper and put in hot oil.

  21. Nevertalksss

    September 24, 2018 at 3:22 am

    Oh Laura you think you're helping us, but you're actually making me feel like a cooking failure

  22. Tbac

    September 24, 2018 at 3:22 am

    how did you take a bite from that and not get a cream mustache?

  23. tillybinkie

    September 24, 2018 at 3:22 am

    Laura – You are So Cute!

  24. Matthew Gage

    September 24, 2018 at 3:22 am

    The one thing that you shouldnt have done was add wipped cream to the custard.

  25. Matthew Gage

    September 24, 2018 at 3:22 am

    Those look delicious they look just like my great-grandmother's when she made them!

  26. MJ Danka

    September 24, 2018 at 3:22 am

    You are the best Laura

  27. Katharina Huth

    September 24, 2018 at 3:22 am

    They looked like Polish ,, Ptysie"

  28. Bianca Mari`

    September 24, 2018 at 3:22 am

    Zeppoli di San Giuseppe are usually filled with sweetened ricotta and covered in pure honey and crushed hazelnuts….and yes I still fry mine 😉

  29. David Pitts

    September 24, 2018 at 3:22 am

    MAN I LOVE THESE

  30. dennis rwandy

    September 24, 2018 at 3:22 am

    laura I love the cooking……I wish i was your son

  31. Sonia Rumzi

    September 24, 2018 at 3:22 am

    You are not only talented and lovely but you have the most charming personality on the screen. Just discovered you and love you.

  32. Mitchell Robless

    September 24, 2018 at 3:22 am

    can i please leave out the vanilla
    can i make own vanilla
    sugar and just the sugar
    to my taste
    can i please make choaclte glaze if okay

  33. Sylvia Christine Incote

    September 24, 2018 at 3:22 am

    OMG, it seems delicious! I'm gonna try it, for sure!

  34. Mrs. Sauro

    September 24, 2018 at 3:22 am

    Tried making these today and they struggled to rise… any suggestions?

  35. silviaf111

    September 24, 2018 at 3:22 am

    Can you replace the butter with oil??

  36. Evamarie Masini

    September 24, 2018 at 3:22 am

    They are so good! Laura, you are my BFF in my mind! Lol!

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