Zeppole di san giuseppe

Zeppole di san giuseppe is also known as St Joseph's Day cake.
Zeppole di san giuseppe
12 Item



1.Make pastry cream. Combine rind and milk in a medium saucepan; bring to the boil. Meanwhile, whisk egg yolks, sugar and cornflour in a medium heatproof bowl; gradually whisk in the hot milk mixture. Return mixture to pan; whisk over medium heat until mixture boils and thickens. Remove from heat; whisk in butter. Cover surface with plastic wrap. Refrigerate until required. Bring to room temperature and whisk until smooth, before using.
2.To make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl; stand 1 minute. Beat in eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
3.Heat oil in a medium saucepan over high heat.
4.Line a clean chopping board with baking paper. Spoon pastry into piping bag fitted with a 1.5cm (¾-inch) fluted tube. Pipe 12 x 5cm (2-inch) coils, leaving a small whole in the centre, 6cm (2½-inches) apart. With a sharp knife, cut the baking paper around each circle. (This makes it easier to pick up each piped pastry ­ just run the knife down the length of the baking paper, then crossways between each coil.)
5.Working in batches, drop the dough, still on the paper, into the hot oil; using tongs, remove the paper when it separates from the dough. Deep-fry dough until it is golden and puffed. Remove with a slotted spoon; drain on absorbent paper towel. Cool.
6.Meanwhile, drain cherries; pat dry with absorbent paper towel.
7.Spoon pastry cream into piping bag fitted with a 1.5cm (¾-inch) fluted tube; pipe pastry cream into centre of coil. Top with a cherry, then sprinkle with sifted icing sugar.

These are best eaten on the day they are made. When piping the coils, start on the outside and pipe into the centre, creating a dome as you pipe, but leave a hole in the centre to pipe in the pastry cream once the coils are deep-fried. The oil should be between 160°C (325°F) and 180°C (350°F) for deep-frying (a small cube of bread should turn golden in about 20 seconds).


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