St. Joseph’s Zeppole | Zeppole di San Giuseppe fritte | Video recipe for St.Joseph's Zeppole.

#St. Joseph’sZeppole #Zeppole #zeppoledSanGiuseppefritte
Ingredients:-
(Makes 20 to 22 Zeppole)-

To print the ingredients and recipe: https://alessandrasfoodislove.com/st-josephs-zeppole-zeppole-di-san-giuseppe-fritte/
For Custard/Crema Pasticciera:
4 1/4 cups whole milk (1 liter)
2 cups sugar (400 grams)
8 egg yolks (large)
1 cup plus 1 tablespoon flour(150 grams)
1 vanilla pod or 1 tsp vanilla extract
Zest of a lemon
Pinch of salt

For Zeppole:
2 cups of flour (250 grams)
2 cups of water(480 ml)
1 3/4 sticks of butter (7 ounces) (200 grams)
1/4 teaspoon of salt
8 to 9 large eggs
6 to 8 cups of frying oil
Star tip JEM size 3M or Ateco size 829

For Morello Amarene cherries:
1 1/2 cups of Morello cherries drained
1 1/2 cups sugar
Juice of half a lemon

For Dusting:
Confectioners sugar

Directions:-
For making custard cream:-
Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy. Now add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#2- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later.
Step#3- Scrape the seeds from the vanilla pod and add them to the mixture.
Step#4- Move on medium heat and stir clockwise cook until thickens. About 8 to 12 minutes. Move to a glass bowl, cover with plastic wrap touching the top of the custard.
Step#5- Refrigerate until completely cold. Making it the day before is best.

For making Zeppole:
Step#1- In a medium saucepan add butter, salt, and water, bring it to a boil.
Step#2- Lower heat and add flour, stir to form a ball, and keep stirring for about 1 to 2 minutes on low heat.
Step#3- Remove from heat and place in a heat-resistant bowl.
Step#4- Once cooled but not completely cold add your egg one at a time and stir until well incorporated.
Step#5- Add the first 8 eggs and check if the dough is sticky and forms ribbons. If it doesn’t, add one more egg. Check dough consistency again.
Step#6- Using a large star tip, pipe a circle on a 5 in. by 5 in. parchment paper square.
Step#7- In a deep pan heat, the oil to 350 degrees Fahrenheit (180 Celsius) add the zeppole a few at a time because they will double in size. The paper will detach and needs to be removed.
flip zeppole to fry evenly Lower heat and continue frying until golden. Higher the heat before adding the next batch.
Atep#8- Drain on a paper towel. Cool completely before adding the custard.

For making Morello/amarene:
Step#1- Drain the cherries and measure them in a measuring cup.
Step#2- Now use the same amount of sugar to the cherries.
Step#3- Add lemon and on medium heat bring to a boil. Skim top of foam forms. Boil for about 10 minutes. Store in a sterilized canning jar.

To assemble and bring everything together:
Step#1- In a large piping bag with a star tip add your custard. Pipe in the center of zeppole and a circle on top. Decorate with a cherry and dust with confectioners sugar!

Buona festa di San Giuseppe!

Enjoy!

For the decorating tips: https://sweetnfancy.com/

Видео St. Joseph’s Zeppole | Zeppole di San Giuseppe fritte | Video recipe for St.Joseph's Zeppole. канала Alessandra's Food is Love