AUTHENTIC ITALIAN ZEPPOLE RECIPE RECIPES

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ZEPPOLE DI SAN GIUSEPPE - AUTHENTIC ITALIAN RECIPES



Zeppole di San Giuseppe - Authentic Italian Recipes image

Zeppole di San Giuseppe are an Italian fried pastry traditionally served over Saint Joseph's day. It's an easy and quick recipe, and it's delicious!

Provided by Nonna Box

Categories     Dessert

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 15

3 eggs (medium)
40 g butter (1/3 cup)
70 g sugar (5/8 cup )
1 lemon peel (grated)
250 ml water (8.45 oz or 1 cup)
150 g flour (2/3 cup)
1 pinch Fine salt
3 egg yolks
25 g flour (4 tbsp.)
1/2 vanilla beans
75 g sugar (1/3 cup)
250 ml whole milk (1 cup or 8.45 oz)
8 cherries in syrup
vegetable oil (as needed oil for frying)
powdered sugar (as needed for garnishing)

Steps:

  • To prepare the Saint Joseph doughnuts, you need to create the pastry cream first. Heat the milk in a saucepan, adding a half vanilla bean, together with its seeds.
  • Whisk the eggs yolk and sugar in a bowl, then add the flour.
  • Remove the vanilla bean from the milk using pliers, then pour the warm milk over the eggs yolk mix, then start whisking.
  • Put the mixture back on the stove and stir it constantly, until the cream has thickened.
  • Transfer the custard to a bowl and let it cool keeping it covered with a foil.
  • For the dough, place the butter cut into small pieces in a thick-bottomed saucepan, and pour the water. Add salt and bring slowly to a boil, stirring with a wooden spoon.
  • As soon as the butter has melted and the water starts to boil, remove the saucepan from heat and pour flour inside, using a sifter.
  • Put the saucepan back on the stove and start mixing with a whisk, then continue stirring with a wooden spoon, to obtain a compact ball.
  • Keep rolling the mixture until you see a white patina formed on the bottom of the saucepan (it will take around 10 minutes).
  • Turn off the heat and add the sugar, stir well to incorporate it into the mixture, then pour the mixture into a bowl and let it cool.
  • Once cooled, transfer the dough in a bowl and add the grated lemon peel and the eggs, one at a time, adding the next egg only when the former is fully absorbed.
  • Eventually, you will get a smooth and homogeneous composition. Transfer it to a pastry bag with a starry nozzle.
  • Cut 8 square sheet pans of about 8 cm (3.14 inches) and squeeze over each of them a dough disk, in a spiral, with a 5 cm diameter (1.96 inches).
  • On the outer edge of each disk. overlay an extra dough "ring", so that you create something resembling a ball with two layers.
  • Repeat the process for the rest of the 7 doughnuts or so, until the mixture is finished.
  • In a deep saucepan, place the oil to fry, at a temperature between 160 °C and 170 °C (350-375 F). Don't let the oil boil, as you need to be frying the doughnuts gently, turning them upside down several times, so that they are fried evenly.
  • When the oil has reached the ideal temperature, immerse no more than 1-2 doughnuts, with the parchment paper you placed them on, as it will peel off by itself after a few seconds and you can remove them from the oil with kitchen pliers.
  • Stir the doughnuts several times in hot oil until golden brown, then drain them with a skimmer. Use towels to remove the excess oil.
  • When you have fried all the doughnuts, squeeze the custard in a pastry bag with a starry nozzle right at the center of the doughnuts.
  • Garnish them with cherry syrup, or a candied cherry on top of the cream.
  • Transfer them on a plate and enjoy the Zeppole di San Giuseppe!

Nutrition Facts : Calories 251 kcal, CarbohydrateContent 37 g, ProteinContent 6 g, FatContent 8 g, SaturatedFatContent 4 g, CholesterolContent 148 mg, SodiumContent 82 mg, SugarContent 19 g, ServingSize 1 serving

ZEPPOLE DI SAN GIUSEPPE - ITALIAN RECIPES BY GIALLOZAFFERANO



Zeppole di San Giuseppe - Italian recipes by GialloZafferano image

Fried Zeppole di San Giuseppe is a typical dessert prepared to celebrate Father's Day. The classic version is filled with custard cream, even if you can find some variation with chocolate cream.

Provided by GialloZafferano

Total Time 80 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 15

Eggs (medium) 3
Egg yolks 1
Butter ¼ cup
Water 1 cup
Flour 00 1.3 cups
Fine salt to taste
Egg yolks 2
Cornstarch 3 tbsp
Vanilla bean 1
Sugar 0.3 cup
Whole milk ¾ cup
Heavy cream ¼ cup
Black cherries in syrup 6
Peanut seed oil to taste
Powdered sugar to taste

Steps:

  • To prepare your fried zeppole di San Giuseppe , start by making the pastry cream to fill them so that it has time to cool. You can check the steps in the recipe for pastry cream on our website for more details. You’ll need to heat the milk and cream (or just milk) in a saucepan, along with the vanilla bean and seeds after extracting them with a small knife 1 . Once it has come to a boil, turn off the heat, set aside, and keep warm. Lightly beat the egg yolks in a small bowl and pour in the granulated sugar 2 , then stir to combine the ingredients, add the cornstarch 3 , and mix well.
  • Remove the vanilla bean 4 , pour a little milk into the small bowl with the eggs, sugar, and starch 5 to dilute the mixture, and stir before adding all of it to the saucepan containing the milk 6 .
  • Put the heat on low and stir continuously with a whisk 7 until the cream has thickened 8 . This will take around 10 minutes. Once ready, transfer the cream to a small, shallow bowl, and cover with plastic wrap 9 . Leave to cool to room temperature before placing it in the refrigerator. Once cooled, transfer it to a disposable piping bag with a star-shaped nozzle.
  • Now move on to your choux pastry. Pour the water into a large saucepan 10 , then add the chopped butter 11 and a pinch of salt 12 .
  • Put the heat on medium and stir with a wooden spoon to melt the butter 13 . When the liquid begins to boil, pour in all of the flour at once 14 and continue to stir 15 .
  • The mixture should come away from the sides of the pan 16 . At that point, turn off the heat and pour into a bowl. Spread it out slightly in the middle so it cools more quickly, and beat together, in a separate bowl, the 3 whole eggs, along with the yolk (the eggs and yolk should weigh a total of 6 oz (170 g) combined). Pour the egg mixture into the bowl with the batter a little at a time 17 , stirring continuously with a wooden spoon. At first, it will be difficult to mix the eggs into the other ingredients, but with a little patience you’ll get a smooth, even consistency, and the mixture will be fairly runny and creamy 18 by the end.
  • Pour it into a pastry bag with a 5-inch (12-mm) star-shaped nozzle 19 . Heat the peanut oil in a large pan and bring it to a temperature not exceeding 330°F (165°C) (use a kitchen thermometer to measure this). While the oil is heating up, place a sheet of parchment paper on the work surface where you’ll arrange your zeppole , with plenty of space between them (this recipe makes 6). Use the pastry bag to pipe two circles of dough, one on top of the other. The doughnut you create should be around 2-3 inches (6-7 cm) in diameter 20 . Next, cut squares out of the parchment paper, around the zeppole 21 ,
  • so that you can pick them up more easily, and plunge them into the oil, which should have reached the right temperature by now. Put just 1 or a maximum of 2 zeppole into the oil at a time, with the side that was in contact with the parchment paper facing upwards. You will notice that, after a few moments, the parchment paper comes off very easily 22 (use a fork to remove it, taking care not to burn yourself). Let each zeppola fry for a few minutes without turning it over so that it keeps its shape while cooking. After a few minutes on one side, turn your zeppola 23 over and cook on the other side as well. The whole process should take around 5-6 minutes. Once ready and nicely browned, drain them with a slotted spoon 24 .
  • Lay the fried zeppole on a tray lined with paper towel to absorb the excess oil 25 . Repeat the frying steps for the remaining zeppole . Then take the cherries in syrup and cut them in half if you prefer 26 . Sprinkle the zeppole with powdered sugar 27 ,
  • place a dollop of pastry cream inside 28 , lay a black cherry on top of each 29 , and sprinkle with powdered sugar to taste. Your fried zeppole di San Giuseppe are ready to serve 30 .

Nutrition Facts : Calories 650 kcal, CarbohydrateContent 45.3 g, SugarContent 22.6 g, FatContent 48.2 g, SaturatedFatContent 14.14 g, FiberContent 0.8 g, CholesterolContent 223 g, SodiumContent 263 g

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