The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Zeppole di San Giuseppe (St Joseph's doughnuts)

You'll need

250 gm arborio rice 250 ml (1 cup) milk 125 gm plain flour 7 gm (1 sachet) dried yeast For deep-frying: vegetable oil 200 gm orange-blossom honey Juice and finely grated rind of 1 orange 40 gm caster sugar mixed with 1 tsp cinnamon (optional)   Candied orange peel Thinly peeled rind of 1 orange 220 gm caster sugar


  • 01
  • For candied orange peel, blanch rind, drain, repeat twice and set aside. Stir caster sugar and 250ml water in a saucepan over medium heat until sugar dissolves, bring to the boil, add rind, cook until translucent (10-15 minutes) and set aside.
  • 02
  • Bring 1 litre water and a pinch of salt to the boil in a saucepan over medium-high heat. Add rice, stir occasionally until water is absorbed (10-15 minutes) and set aside to cool.
  • 03
  • Combine rice, milk, flour and yeast in a large bowl and set aside to rest (1 hour).
  • 04
  • Preheat oil in a deep-sided saucepan to 180C. Shape rice mixture into quenelles with two spoons and deep-fry in batches until golden (5-10 minutes; be careful as hot oil will spit). Drain on absorbent paper and keep warm.
  • 05
  • Meanwhile, combine honey, orange juice and orange rind in a bowl. Add zeppole in batches and toss gently to coat. Sprinkle with cinnamon sugar, scatter with candied orange peel and serve warm.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Every region in Italy has its own version of zeppole, and this particular recipe is from Sicily's Caffè Calì, which was established by Antonino CalÏ more than 60 years ago in the town of Piedimonte Etneo. Zeppole are traditionally eaten in celebration of the feast of St Joseph on 19 March, but Caffè Calì sells them on weekends throughout the colder months.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.