Zeppole di San Giuseppe
Delia Ciriello
Time of realization: 1 now
Degree of difficulty (1 to 5): 2
Ingredients for 16/18 zeppole
For the choux pastry:
4 medium eggs
90 g of butter
50 g of sugar
340 ml of water
200 g of 00 flour
½ tsp salt
For the cream:
80 g of yolks
150 g of sugar
100 g of 00 flour
500 ml of whole milk
vanilla
To decorate:
Cherries in Syrup
icing sugar
For frying:
to taste of seed oil
Smoke points:
sunflower oil : 130°C
soybean oil: 130 ° C
corn oil: 160 ° C
peanut oil: 180 ° C
extra virgin olive oil: 210 ° C
Method
First prepare the cream, heat the milk in a saucepan. In a bowl, beat the egg yolks with the sugar and flour.
Pour the milk slowly, stirring with a whisk. Return to the heat and let it thicken, if lumps form pass it with a blender. Set the cream aside and let it cool.
For the choux pastry:
put butter and water in a saucepan and bring to a boil.
When the butter is melted, remove the pan from the heat and add the flour all at once. Return to the heat and stir until you have a white patina on the bottom of the pot. Off the heat, add the sugar and eggs one at a time. You will get a smooth mixture, put it in a sac-à-poche with a star nozzle.
Heat the oil, you can make them directly in the hot oil or you can use squares of cartaforno, one for each zeppola.
Starting from the center, create a spiral of dough to be closed with a second turn on the outside then dip the donuts and paper in the oil.
After a few seconds you can remove the card.
Turn the donuts and let them brown and swell slowly, over low heat otherwise they remain raw in the center.
Drain the zeppole well and place them in a dish containing absorbent paper.
Once you are cool, stuff the center with the custard and a sour cherry in syrup and sprinkle with icing sugar.
