Zeppole di San Giuseppe (baked) simple and quick recipe
Baked Zeppole di San Giuseppe : a typical dessert of southern Italy. When in bars we begin to find these sweets together with croissants, then Father's Day is near, they will also be consumerist parties but when it comes to sweets ... they are welcome! 🙂
Ingredients for choux pastry (about 20 small donuts)
- 125 gr. of flour 00
- 125 gr. of water
- 100 g of butter
- 6 medium or 7 small eggs
- 5 gr of salt
Ingredients for custard:
- 500 gr of fresh whole milk
- 1 vanilla pod or 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
Start preparing the custard (try this recipe because I find it really good), let it rest in the fridge covered with cling film and in the meantime prepare the choux pastry. Boil the water with butter and salt. As soon as you see the first bubbles ...
… Pour the flour all together. Remove from the heat and stir for a few moments. Put the mixture back on the heat and, always stirring, leave it for a few seconds, until the mixture begins to sizzle and leave a white patina on the inside of the pot. Remove from the heat
and let the dough cool a bit, perhaps changing the container. Only when the dough is warm, start adding the eggs (you can turn with a wooden spoon or with the electric whisk at low speed) it is important to incorporate one egg at a time (I recommend it is important that the dough is not hot !!! !)
turn until the mixture is smooth, the consistency is like that of custard but denser, it is important to put one egg at a time also because often not all the eggs provided are needed (but sometimes even one more), it depends on the size of the eggs - however, when you see that by using a pastry syringe or a pastry bag you are able to give a shape and that that shape remains intact then the dough is of the right consistency.
Put the mixture in the pastry bag and, with the 1 cm spout if you want mignon (I used this) or 1.5 cm if you want larger, form the donuts by laying them on the parchment paper and leaving at least 3 cm of space between one and the other because they grow a bit during cooking (or you can proceed with frying in hot peanut oil by cutting the parchment paper around the zeppola and putting the zeppole in the oil with parchment paper that in a moment it will come off and you can remove it from the pan using a kitchen tongs)
Cooking Zeppole di San Giuseppe
Cook the zeppole di San Giuseppe in the oven at 180 ° for the first 10 minutes', then at 170 ° for another 10 minutes, the last 3-4 minutes I left the oven door ajar (just prepare a ball with aluminum foil and place it between the mouth and the oven and the door in order to leave a draft to let the steam out. At this point you can garnish the donuts with the custard (try this is very good), using the syringe and decorating the surface. a sour cherry and icing sugar.
there choux pastry it is not very easy to prepare, but not for an objective difficulty but because it is one of those preparations (and generally pastry is like this) that requires a lot of precision: it is important that in the first phase the dough comes off from the bottom of the pot, creating a white patina and you have to remove it from the pot as soon as it sizzles; it is important that the consistency is right, ie not too soft otherwise they will not have the typical shape; and finally it is very important not to open the oven in the first twenty minutes because the zeppole could deflate. If the consistency does not allow you to form the classic groove, it means that the dough is too liquid and it is preferable to let it rest in the fridge for half an hour, so that it hardens a little. And your San Giuseppe donuts are ready
Bon appetit and best wishes to fathers and Giuseppe!
WINE PAIRING: Sweet sparkling wine served chilled.
In this blog for wine and liqueur pairings I consulted the site: www.vini.tipici.info
Enjoy your meal!