St Josephs Day Crullers Recipes

ST. JOSEPH'S DAY CREAM PUFFS / SFINGI DI SAN GIUSEPPE

Steps:

• For cream puffs: Combing butter, salt and water in a sauce pan.
• Bring mixture to a boil.
• Add flour all at one time, mixing well by hand (with a wooden spoon), until the dough forms a ball and leaves the sides of the pan.
• Remove pan from heat, and let cool a little.
• Add eggs, one at a time, beating well after each addition.
• Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
• Preheat oven to 400°F.
• Line a large sheet (or jelly roll) pan with parchment.
• Attach a# 4 tip (large star tip) to a pastry bag.
• Fill the pastry bag with the dough, and squeezing the dough through the bag, form donut shaped circles on the parchment, be careful that you do not move the bag too quickly or the dough will be stretched too thin.
• The dough circles should be about 1 inch thick.
• Leave a 2-inch space between each circle.
• Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
• Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
• When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
• Filling: In a large bowl; cream the drained ricotta well, until very smooth.
• Add flavorings and stir to blend well.
• Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
• Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
• Squeeze the filling on to the bottom half of each puff.
• Place cherries on top of the filling (spaced about 1/2 inch apart).
• Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
• Serve immediately or cover and refrigerate until serving.
• Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
• Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
• The puffs may be made a day ahead, and filled before serving.
• The filling may be made a day ahead of serving and stored (covered) in the refrigerator.

ST. JOSEPH'S DAY CRULLERS

Steps:

• 1. In a 2-quart saucepan, combine the water, butter, salt, and sugar. Place the mixture over medium heat and bring to a simmer, stirring a few times. As soon as the liquid begins to boil (and the butter is completely melted), remove the pot from the heat. Add all the flour and stir very well and vigorously, until the mixture comes together as a dough.
• 2. Return the saucepan to low heat and stir until the mixture is very smooth, glossy, and begins to form a slight film on the bottom of the pan, about 3 minutes. (If using a nonstick pan, there will be no film formed as an indicator.)
• 3. Break the eggs, 1 at a time, into the dough, and, before adding the next, beat each egg in very well until it is incorporated into the dough and the dough has become smooth again. ( I use a handheld mixer because this is a tight dough and otherwise required considerable strength an stamina to beat it.) When all the eggs have been added, you should have a smooth, thick paste. It may be prepared a day ahead, but the zeppole should be fried within hours before eating them.
• 4. Cut the parchment paper into 12 4-inch squares.
• 5. Using a pastry bag or piping tube fitted with a 1/2-inch star tip (#6), pipe 3- to 3 1/2- inch circles of dough onto the parchment squares.
• 6. In a 10- to 12- inch skillet, heat 1/2 inch of oil to 375 to 380 degrees and fry the zeppole a couple or a few at a time, depending on the size of the skillet. Place the zeppole in the oil with the parchment on the top. Using tongs, remove the parchment paper after about 10 seconds. This will require a little up-and-down jiggling of the paper, and a motion of peeling the paper back and off the frying dough.
• The zeppole should not fry very fast. It should take more than a minute for the first side to become a medium golden. Do not let it get fully, deeply golden. You know the temperature is correct if, after turning the zeppole to the second side, the first fried, already golden side starts splitting open. This indicates that the center is cooking and expanding. Let the second side get golden, then turn over to finish the first side. If the temperature is correct - about 375 degrees - the whole process takes 3 to 4 minutes. Drain the zeppole well on absorbent paper before topping with pastry cream and serving.
• For the traditional St. Joseph's day presentation, arrange the zeppole on a serving plate. Pipe or spoon into the center of each a couple of tablespoons of pastry cream, then garnish with a small spoonful of sour cherry preserves or a candied cherry.

ST. JOSEPH'S DAY BREAD CRUMBS

Steps:

• Toast bread crumbs in olive oil in a frying pan over low heat until lightly browned~NOTE~ Make sure you stir constantly to prevent burning!
• Remove from heat and add sugar.
• Sprinkle over cooked spaghetti.

FRENCH CRULLERS

Steps:

• For the crullers: Fill a large Dutch oven or heavy-bottomed pot with 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 340 to 350 degrees F.
• To make the roux, combine the butter, granulated sugar, salt, nutmeg and water in a medium pot and bring to a boil. Reduce the heat to low then add the flour and cook, stirring constantly with a wooden spoon or rubber spatula, until all the water evaporates and the roux forms a tight ball, about 3 minutes.
• Transfer the roux to a stand mixer fitted with the paddle attachment. Mix at the second lowest speed until the roux is lukewarm, about 3 minutes.
• Meanwhile, whisk together the eggs and vanilla bean paste in a medium bowl.
• Reduce the mixer speed to the lowest speed. Add the eggs in 2 batches to the roux, scraping the bowl after each addition. Add the orange zest and mix on the second lowest speed until the pâte à choux is smooth and thick, about 2 minutes.
• Transfer the pâte à choux to a pastry bag fitted with a large star tip.
• Cut parchment paper into twelve 3-inch squares. Lightly grease the parchment squares with nonstick cooking spray then place them, greased-side up, on a rimmed baking sheet. Pipe a ring of pâte à choux onto each parchment square.
• Working in batches of 4 parchment squares and making sure the oil is between 340 to 350 degrees F for each batch, place the piped pâte à choux into the hot oil with the parchment paper facing up. The parchment squares will immediately release from the pâte à choux. Once they do, remove the parchment squares from the oil with tongs and discard.
• Fry the crullers until golden brown all around, about 4 minutes on one side, then flip and fry the second side about 3 minutes.
• Remove the crullers to a glazing rack set in the rimmed baking sheet and allow to drain and cool completely.
• For the glaze: Whisk together the confectioners' sugar, honey and milk in a small bowl until smooth.
• Dip one side of each cooled cruller into the glaze then return it, glazed-side up, to the glazing rack. Allow the glaze to set. Serve the crullers the same day.