The St. Joseph’s zeppole I am a typical Neapolitan dessert and South Italy, known all over the world.
It is a sweet Carnival, which prepares for the occasion of the feast of St. Joseph, hence the name Zeppola of St. Joseph.
Once the haps were prepared also in the street, in Campania in the frying.
In the various regions, preparations are changing a bit, for example, Sicilian Zeppole include also rice flour, which is missing in the typical bells, Apulia.
Zeppole di San Giuseppe, recipe of Neapolitan tradition
Photos by Loriana on Flickr
- 50 gr of butter
- 250 ml of water
- 250 gr of type 00 flour
- a pinch of salt
- 4 medium-sized eggs
- 500 ml of whole milk
- 50 gr corn starch
- 1 vanilla berry, or vanilla aroma
- bitters in syrup to decorate
- Oil for frying seeds or peanuts
- 3 egg reds
- 80 g of sugar semolate or cane
Before preparing the fried zeppos, we prepare the pastry cream so that it gets cold.
- In a bowl mixes egg yolks with sugar, banging well until you write it.
- In the meantime Heat the milk in a pot with the vanilla berry, without boiling it.
- Add starch to the eggs and stir again, continue adding milk to the thread.
Bring it all to the fire and thicken it, cream for zeppoles She’s ready in a moment!
How do you make the glypsies?
After preparing the pastry cream passes to the preparation of St. Jew’s ginger fried.
In a saucepan, dissolve the butter and water and the pinch of salt, when the butter is completely melted, add the flour, in one blow.
Mix quickly and cook until the flour has formed a ball, which is very easily detached from the walls of the pot.
Once cooked, you make everything cold, you need it, you can’t do not get cold, otherwise choux pasta won’t be nice smooth.
After having done cold the whole add the eggs once at a time, stirring energetically.
Fill a few sac with the mixture and form a doughnut using the star tip.
If you want to prepare St. Joseph’s knives baked the doughnuts directly on the baked paper (coil for a lighter but equally delicious version) and cook at 200 degrees for 15 minutes.
If you want to fry helping with a a few sac form the donuts directly with the pastry bag and the pantyhose plunge them into the hot oil for a few minutes.
At this point you will just fill the haps and a syrupy amarene previously drained from the syrup and dusted with sugar I’m on the veil.
Tools and ingredients used in the recipe, which you can find on the shop Tutto Pasticceria.
