Since last week I was in Naples I had one fixed idea: prepare the donuts of San Giuseppe in time for Father's Day. The donuts of San Giuseppe is a traditional Neapolitan pastry: the original recipe, Obviously, It includes fried donuts, but since this year I really made so many fried for Carnival, I decided to make the version in the oven, lighter. Although actually fried donuts have just the cream on while the version is richly stuffed baked even within: I do not know if I actually saved on calories.
Saint Joseph's Zeppole: fried or baked?
That being said, the base of the baked donut is the choux pastry, namely the dough puffs: among the ingredients is butter, while in fried donuts, they have different doses, but the same ingredients, using lard. And I promise that sooner or later I will also fried donuts, but in the meantime, if you really want to celebrate Father's Day with a fried sweet, there would be Sfinci SAINT JOSEPH, a Sicilian riot of fried dough stuffed with cottage cheese, chocolate and candied an exaggerated goodness. I have prepared donuts not great size, because I wanted them to be stylish.
As for the filling of donuts of San Giuseppe, it is a custard a little’ firmer than normal, then made with a higher percentage of flour. I also add milk to a small percentage of fresh cream, to make more body cream. Inevitable End black cherry: I will also put a dozen, but on a donut so small they were not. With the dose of choux pastry that I give you should be able to do about 20 donuts not great. I've made it a double dose and have the house invaded by puffs, zeppole ed eclairs. Now put yourself at work, not missing much to Father's Day! Have a good day.
SAINT JOSEPH'S ZEPPOLE, BAKED (Neapolitan recipe)Print This
- FOR ZEPPOLE:
- 150 grams of flour 00 (w 180-220 al massimo)
- 150 milliliters of natural mineral water
- 125 grams butter
- 4 medium whole eggs at room temperature
- a pinch of salt
- FOR THE PASTRY CREAM:
- 750 ml whole milk
- 250 milliliters of liquid fresh cream or the same amount of read full
- 140 grams of sugar
- 100 grams of 00 flour or cornstarch
- organic lemon peel
- 5 egg yolks
- cherries in syrup, to taste
For the donuts of San Giuseppe baked you face two preparations: the choux pastry and the custard. I advise you to prepare the custard the day before.
For the custard: put in a saucepan whole milk, the cream and the lemon zest and bring to a boil over low heat. As the liquid heats up, put in a large bowl the egg yolks and sugar and beat with an electric mixer or by hand until mixture is whitish. Add the sifted flour mixture, stirring until obtaining a smooth cream without lumps. When the milk is hot, filter it through a sieve to remove the lemon peel and pour in the egg mixture, sugar and flour, stirring constantly, until exhausting the milk: You will need to get a smooth and velvety liquid. Pour the mixture into a saucepan and cook over low heat and stirring constantly (well and the bottom) not until the custard thickens. Since the boil, continue to stir for 2 minutes more over low heat. Pour the custard into a bowl, cover with plastic wrap to touch food and allow to cool completely. When the custard donuts for St. Joseph will be cold, store it in the refrigerator. Remember, when you use the custard, you'll have to slam it vigorously with a whisk to make it soft.
For the choux pastry: put into a casserole the water, butter and salt and bring to a boil. When the liquid will boil, remove from heat and pour all the flour at once. Stir vigorously with a wooden spoon. At this point, you have to cook the butter mixture, flour and water so it dries: proper drying will make the cream puffs more stable and crispy. Put the mixture on the stove and cook over very low heat, stirring constantly, because otherwise it will stick to the bottom of the pot: how to understand when the mixture is fairly dry? The compound will be ready when you come off easily from the walls of the pot and, if toccarete with a finger, not will stick to the finger but will leave only a trace greased.
Once ready, put the mixture for the choux dough into a bowl and let cool. If you have a cooking thermometer (I've told you a thousand times to buy one), know that the mixture should reach about 45 degrees. At this point you only need strength and patience: Beat the eggs with a fork until untie and start adding the eggs to the dough by spoonfuls, working with a wooden spoon until you have an amalgam. Remember not to put another egg until the previous dose has been fully absorbed. As you add eggs, the mixture will become harder to work, shinier and smoother. When you add the eggs, the mixture will tend to separate into clods and 'skate’ in the bowl: is normal, you have to continue stirring until the egg is not absorbed. The consistency is that you have to get a smooth dough, shiny and sticky. Depending on the size of the eggs, you could also do not have to put all the dough, then proceed slowly.
Put the mixture for the donuts of St. Joseph in a pastry bag with a star nozzle. Line a baking sheet with parchment paper. Squeeze a little’ compound on parchment paper and then continue making a complete revolution over the base (PHOTO). Remember to space out well because the donuts of St. Joseph, in baking, swell a lot: the donuts when cooked increase in volume and size of about 4 times. Using a spoon moistened the surface lightly press the dough: so the donuts will inflate more evenly.
Preheat oven to 200 degrees static. Bake the donuts and bake for 10 minutes, then lower the temperature to 180 degrees and bake for another 15 minutes or until the donuts they are golden brown and read. At this point, turn the oven off, the door ajar (just put a wooden spoon in order to have a slot from where it can escape the vapor) the donuts and leave to dry for 15 minutes or until cooling of the furnace. Obviously, if you prepare very large donuts, cooking times and drying will increase substantially.
Put the pastry cream into a pastry feels with star nozzle, drill a hole in the bottom of the donuts of St. Joseph and fill with cream. Sprinkle the donuts with icing sugar and garnish the top with a round of pastry cream. Finally, garnish the donuts custard sinking into a black cherry syrup. Serve the donuts of San Giuseppe immediately. And Bon Appetit!
You can keep the donuts of St. Joseph in the refrigerator for 1-2 days, but be aware that the choux dough will soften losing consistency. In my opinion the ideal, If you want to prepare choux pastry and cream in advance, It is to retain the cream in the refrigerator already in the piping bag, and the donuts in a cool, dry place, so you can fill the donuts of San Giuseppe a moment before serving.