Zeppole di San Giuseppe: the recipes
An activity for the day of March 19 of St. Joseph to do together with the children to amaze and take the father by the throat: the donuts of San Giuseppe.
In this article
- Baked zeppole recipe
- Fried donuts recipe
- Zeppole recipe with honey
Baked zeppole recipe
Ingredients for the donuts
- Eggs (about 4) 210 g
- 00 flour 150 g
- Butter 45 g
- Water 250 ml
- Salt up to 1 pinch
For the cream
- Whole milk 200 g
- Sugar 70 g
- Corn starch (cornstarch) 20 g
- Liquid fresh bread 50 g
- Yolks 2
- ½ vanilla pod
- 4 cherries in syrup
- icing sugar
Procedure for the choux pastry, the base of the zeppole
Put the water and the butter cut into cubes in a pan. Let it melt over a moderate flame; as soon as it comes to the boil, add the flour in one go. Mix quickly with a spatula or a wooden ladle. Once the mixture has thickened, continue to cook until the dough comes off the walls and a whitish patina has formed on the bottom.
Transfer to a bowl and let it cool. In the meantime, beat the eggs in a bowl, then pour a little into the now warm dough and incorporate using a fine wooden ladle. Add a pinch of salt and slowly add the remaining eggs until the dough is smooth and homogeneous. Place the choux pastry in a sac-à-poche with a 1,2 cm star-shaped nozzle and preheat the oven to 205 ° in fan mode. Line the dripping pan with parchment paper. Then make the donuts: for each you will have to make two turns, one on top of the other in order to create a circle with a diameter of about 10 cm.
Bake in a preheated convection oven at 205 ° for about 25 minutes on the lowest shelf, until they are golden brown. After 25 minutes, open the oven door slightly and cook for another 5 minutes so that they dry inside as well, then take your donuts out of the oven. Let it cool completely and in the meantime take care of preparing the custard.
To fill the zeppole with the custard, use the sac-à-poche and pierce each zeppola in one point by pressing lightly to squeeze a little cream inside.
Arrange the donuts on a serving dish, garnish with a sprig of cream and place a sour cherry in syrup on each.
Finish off with the icing sugar.
Fried donuts recipe
- 500 g cake flour
- 50 g of sugar
- 6 eggs
- 100 g of butter
- 1 teaspoon of vanilla extract
- About 4 glasses of water
- qb custard
- to taste candied cherries or sour cherries
- a pinch of salt
- icing sugar
- Fry oil
Place a saucepan over low heat and pour in 4 glasses of water and the butter. Wait for the time for the butter to melt and pour in the sifted flour. Add sugar, eggs, salt and vanillin. Mix everything together. The consistency will not be very hard.
Let the oil heat up.
Put the mixture in the sac-à-poche and create small round-shaped pancakes by dipping them directly in the oil. Turn the donuts on themselves to cook on the sides as well.
When they are cooked, drain them, place them on absorbent paper to remove excess oil and let them cool.
Decorate them with custard on the surface and with a cherry (or black cherry).
Ultimate with powdered sugar.Read also: The origins of zeppole
Fried zeppole recipe with honey
- 500 of flour 00
- 1/2 liter of water
- 150 grams of sugar
- 75 grams of butter
- 2 eggs
- a pinch of salt
- a pinch of cinnamon
- 1/2 glass of passito white wine
- 250 grams of honey
- a vial of vanilla
Put half a liter of water and 1/2 glass of raisin wine in a high-sided pot. When it comes to boiling, throw it away flour all of a sudden with a pinch of salt, add the butter and stir until the mixture becomes homogeneous. Let it cool for half an hour and add two eggs to the mixture.
Move the dough onto a work surface greased with oil and knead for a long time with your hands. From time to time add a thin layer of flour for better knead the dough. At the end the dough must be elastic. Then detach some pieces and with the palm of your hand make sticks as big as your ring finger. Fold them back on themselves and cross them for fairies donuts oblong.
Fry these donuts in frying oil over medium heat until they are golden. Fry them a few at a time and then retrieve them and let them rest on absorbent paper.
Meanwhile, put the honey and half of the sugar in a pan with a little water and mix them until they are flush: at this point add cinnamon and vanilla. Keeping the heat to low, dip the syrup in this syrup zeppole e sprinkle them with the other half of XNUMX/XNUMX cup sugar.
Ammonticchiate the donuts in a single serving dish and if there was some leftover honey pour it on the mountain of zeppole.Read also: Recipe for Father's Day: the zeppole
- father's day activity
- saint joseph