St. Joseph's day zeppole
Mar 19, 2009 16:55:09 GMT
Post by bixaorellana on Mar 19, 2009 16:55:09 GMT
St. Joseph's Day Zeppole (Zeppole di San Giuseppe)
Makes 12
2 cups water
1 tablespoon butter
Pinch of salt
2 cups flour, plus extra for dusting
6 eggs
Vegetable oil for frying (Scognamillo uses peanut oil)
2 pounds ricotta cheese
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
12 maraschino cherries
Bring water, butter and salt to a low boil. When boiling, add flour and stir for about 1 minute until thoroughly mixed.
Take off fire, move to mixing bowl and let cool 10 minutes. Mixing at a low speed, add 1 egg at a time (this is important, says Scognamillo), allowing each egg to completely blend in. Put batter in a pastry bag or a freezer bag with a hole cut into a corner.
Cut wax paper into 3-inch squares and lightly dust with flour. Pipe dough into round doughnut shapes onto wax paper (the hole should be about 1 inch wide).
Heat oil to 350. Carefully slide batter off the paper into the oil, frying 3-4 doughnuts at a time, making sure not to crowd the pan. Fry for 7-8 minutes, turning every couple of minutes, when the bubbling of the dough stops. (They're done when both golden brown and double in size and all bubbling ends, says Scognamillo.) Allow to cool and slice horizontally.
Mix ricotta, sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Add chocolate chips and mix for 10 seconds.
Put cream in pastry bag and fill center of zeppole. Press the top of pastry onto the bottom. (Scognamillo also puts a dollop of cream over the hole to serve as a base for the cherry.) Top zeppole with a cherry, then sprinkle with powdered sugar.
Here is the accompanying article.
Makes 12
2 cups water
1 tablespoon butter
Pinch of salt
2 cups flour, plus extra for dusting
6 eggs
Vegetable oil for frying (Scognamillo uses peanut oil)
2 pounds ricotta cheese
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
12 maraschino cherries
Bring water, butter and salt to a low boil. When boiling, add flour and stir for about 1 minute until thoroughly mixed.
Take off fire, move to mixing bowl and let cool 10 minutes. Mixing at a low speed, add 1 egg at a time (this is important, says Scognamillo), allowing each egg to completely blend in. Put batter in a pastry bag or a freezer bag with a hole cut into a corner.
Cut wax paper into 3-inch squares and lightly dust with flour. Pipe dough into round doughnut shapes onto wax paper (the hole should be about 1 inch wide).
Heat oil to 350. Carefully slide batter off the paper into the oil, frying 3-4 doughnuts at a time, making sure not to crowd the pan. Fry for 7-8 minutes, turning every couple of minutes, when the bubbling of the dough stops. (They're done when both golden brown and double in size and all bubbling ends, says Scognamillo.) Allow to cool and slice horizontally.
Mix ricotta, sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Add chocolate chips and mix for 10 seconds.
Put cream in pastry bag and fill center of zeppole. Press the top of pastry onto the bottom. (Scognamillo also puts a dollop of cream over the hole to serve as a base for the cherry.) Top zeppole with a cherry, then sprinkle with powdered sugar.
Here is the accompanying article.