Baked Zeppole di San Giuseppe. Simple quick easy recipe

Baked Zeppole di San Giuseppe: they are the sweet symbol of Father's Day. Very light baked in the oven, full of taste. There are those who prefer them fried and those who, like me, love them baked with the illusion that with fewer calories you can eat one more! Baked zeppole are also overall simpler to make than fried ones, so give it a try!

Ingredients for about 16 medium zeppole

  • 250 grams of flour
  • 250 ml of water
  • 160 gr of butter
  • 6 medium or 7 small eggs
  • 5 gr of salt
  • 15 sour cherries in syrup

For the custard

  • 450 ml. of fresh whole milk
  • the zest of half a lemon
  • 100 gr of egg yolks (about 4) at room temperature
  • 120 grams of sugar
  • 40 grams of corn flour
  • 20 gr of butter at room temperature

*****

How to make the zeppole di San Giuseppe in the oven:

Prepare the custard as described on the page indicated and set it aside.

Proceed with the preparation of the donuts in the oven: put the water, butter and salt in a saucepan, bring to a boil. As soon as you see the first bubbles appear, remove the pan from the flame and add the previously sifted flour. Stir vigorously and put the pot on the stove again for a few moments until it begins to sizzle on the sides of the pot.

Baked Zeppole di San Giuseppe
Baked Zeppole di San Giuseppe

Turn off the heat and pour the dough into a fairly large bowl, spread the dough to cool quickly and add the eggs, one at a time, turning to absorb the egg in the dough. Initially it will have a viscous and loose appearance, then as the egg is absorbed the dough becomes smooth and creamy. Only after the previous one has been absorbed can you add another egg. If the eggs are medium / large then 6 are enough, otherwise 7. At this point take the sac à poche and fill it with the mixture obtained (choux pastry), use a large star nozzle, 1 cm in diameter. Line the pan with a sheet of parchment paper. To fix the sheet to the pan, dirty the pan a little with a drop of dough in the 4 corners, as if it were glue. Make the donuts by making 2 turns on top of each other, with a diameter of about 4-5 cm at the base.

Baked Zeppole di San Giuseppe
Baked Zeppole di San Giuseppe

Put in a preheated oven at 180 ° for 10 minutes, then at 170 ° for another 10-15 minutes. In any case, check from the glass that the zeppole are swollen and not too dark on the surface. At that point they will be ready, it could take more than 15 minutes, but even less, it depends on your oven. Let the zeppole cool, you have two options: stuff them inside with custard by cutting the sandwich-type zeppola in half, or leaving the zeppola empty. If you want to stuff the zeppola it is better to do it just before serving it otherwise it will get too wet.

Sprinkle with icing sugar, stuff with a dollop of custard (using the pastry bag or a pastry syringe) and on top a black cherry in syrup. Your donuts of S. Giuseppe in the oven are ready. Very good!

(in the photo: wedges and hand of a terrible child!)

Baked Zeppole di San Giuseppe
Baked Zeppole di San Giuseppe

WINE PAIRING: Sweet sparkling wine served chilled.

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Baked Zeppole di San Giuseppe

Baked Zeppole di San Giuseppe

Enjoy your meal!

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