StJoseph's Day Baked Zeppole with Ricotta
How to make Zeppole. In a medium pot or saucepan on medium heat, add the water, butter, sugar and salt using a whisk or wooden spoon to combine as the butter melts. When it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.
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When the dough is smooth and uniform, place it in a piping bag with a star-shaped nozzle and press it on a baking sheet lined with parchment paper. Form circles around 3″ in diameter, overlapping the pastry twice. Preheat the ventilated oven to 375°F and bake the zeppole for 25-30 minutes until golden brown on the surface.
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First, combine 1 cup water and 1/2 cup of vegetable oil in a saucepan. Bring this mixture to a boil over medium-low heat. The magic of zeppole di san giuseppe begins here. Next, gradually add in 2 cups of flour, stirring constantly. You're aiming for a smooth, thick batter.
La Bella Sicilia Zeppole
Step 2. Meanwhile, combine the flour and salt in a large bowl. Make a well in the center and add the egg and 2 tablespoons of water. Mix with a wooden spoon until incorporated. Step 3. Add the milk mixture to the flour, and mix with a wooden spoon until a loose, wet and slightly lumpy dough forms.
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Instructions. In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast. In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
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Remove pan from stove and let the custard cool for 10 minutes. Using a ladle, transfer the custard, one ladle at a time, through a fine-mesh sieve into a clean bowl. Use the back of the ladle or a spatula to push it through as needed. Repeat until all custard is strained. Stir in butter and vanilla extract.
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Heat oven to 400ºF (200ºC) Begin preparing the choux pastry by placing the butter, sugar and water in a medium sized saucepan over medium heat. Bring it to a rolling boil. Next, add the flour all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.
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Fry Zeppole. Step 1) - In a high-sided frying pot, heat the frying oil to a temperature of 170°C/180°C (338°F / 356°F). Use a kitchen thermometer to check the temperature. Using the parchment paper, carefully drop one - maximum two - zeppole at a time into the hot oil. Step 2) - Remove the paper with tongs.
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Ingredients. Zeppole di San Giuseppe can be baked or deep-fried. The recipe ingredients stay the same. For Choux Pasty Dough. Bread flour - the dough needs to puff up significantly in the oven and only bread flour with high gluten content (at least 12% protein) can hold up such a huge expansion.; Water - some use milk or a mix of both.Milk makes pastry shells a little softer.
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Instructions. In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently. Remove from heat and stir in 1 cup flour all at once using a wooden spoon.
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Pipe a 3 inch diameter circle onto the parchment paper and go over the circle with a second layer of dough. Pipe the remaining dough. Bake for 15 minutes in a 425 degrees F preheated oven until golden and puffed. Reduce the heat to 350 degrees F and bake for another 10 minutes.
Baked Zeppoles with Homemade Vanilla Custard for St. Joseph's Day
How To Bake Zeppole Di San Giuseppe. Make the custard cream. Start by adding the milk and vanilla bean to a saucepan over medium heat and bring to a boil. In the meanwhile, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
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Preheat oven to 400℉—place rack in the center of oven. Line a baking sheet with parchment paper and set aside. Beat the room-temperature eggs in a medium bowl, cover with cling wrap or plastic wrap, and set aside. Whisk together flour, salt, and sugar in a large mixing bowl.
Zeppole with Potatoes the Recipe from Napoli La Cucina Italiana in
Let's look together at baked St. Joseph's zeppole di San Giuseppe, a recipe for pastries filled with custard, decorated with the classic black cherry on top and a dusted with plenty of powdered sugar. St. Joseph's zeppole are a traditional pastry originally from Campania that is prepared for Father's Day on March 19, St. Joseph's Day.
Mangia Bedda Baked Zeppole with Ricotta Filling for StJoseph's Day
Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden.
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Place the zeppole in the preheated oven at 400° F (200° C) for the first 10 minutes, then lower the temperature to 350° F (180° C) and bake for 20 more minutes. After that, open the oven a little and cook for additional 5 minutes. Transfer onto a rack to cool. Meanwhile prepare the vanilla bean pastry cream.
