Zeppole di San Giuseppe (Saint Joseph's pancakes)

  • 300 g of water
  • 260 g of flour
  • 70 g of butter
  • 5 medium eggs
  • 1 teaspoon of salt
  • grated lemon


  • 400 g of milk
  • 3 egg yolks
  • 60 g of flour
  • 130 g of grated lemon sugar
  • cherries in syrup (not candied)


In a saucepan pour the water with the butter into small pieces, salt, bring to a boil and pour the sifted flour in one shot, turn quickly with the wooden spoon and let the mixture dry on the walls of the saucepan (always with the fire switched on). It is important to let the dough dry, so that it can absorb all the eggs without becoming too soft. Let the cooked pasta cool, put it in a planetary or in a robot and add one egg at a time, work with the whisk K, beat the mixture well until the eggs are not used up. At the end of the processing the dough must be firm and compact, like a solid custard, and more consistent than that for the baked puffs, otherwise it will tend to absorb too much oil.
Put the dough in a pastry bag with a large spit-shaped spout and make donuts of the desired size, on a square of baking paper placed on an aluminum disk, pour the zeppole in a large pan with hot oil, but not hot, deep on the 140 degrees, as soon as it comes off remove the square of paper baking paper. After two minutes turn them and make them swell, turn them back and raise the flame to make them brown. Remove them from the oil and let them dry on paper. For the second set of zeppole, add a little oil to cool the oil and fry other zeppole. Use this system to avoid frying with 2 pots that are a bit annoying, the result is good. Never fry, initially, with too hot oil, otherwise the zeppole does not swell well and does not cook inside. To fry use peanut oil or corn.
Stuff with cream and sour cherries and sprinkle with icing sugar.

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