Zeppole Di San Giussepe
Instructions
Put the water, butter, sugar and salt in a large sauce pan. Bring to a simmer over medium heat and stir a few times.
As the water begins to boil and the butter is melted take the pan off the flame.
Add the flour and stir vigorously until the mixture forms a dough.
Put the pan over medium-low heat and stir until the mixture is smooth and glossy and begins to form a film on the bottom of the pan about 3 minutes.
Take the pot off the flame and break the eggs one at a time and quickly beat each egg until the egg is fully incorporated into the dough and then add the next egg. Work quickly you dont want to scramble the eggs.
Return the pot to the flame and stir vigorously until the dough forms a smooth, thick paste 30-45 seconds.
Frying
Cut parchment paper into 12 4-inch squares.
Put the dough in a pastry bag with a 1/2 inch star tip (#6) and pipe a 3-inch circle of dough on the parchment paper. Fill in with smaller concentric circles so that you have a solid filled-in circle.
Put about a 1/2 inch of canola or peanut oil in a 8 or 10-inch skillet and over a high or high-medium heat bring the oil to 375 degrees. Check the temperature to ensure it stays at 375.
Fry the zeppole a few at a time with the parchment side facing up.
As the zeppole begins to fry, use tongs to gently peel off the parchment.
Fry the zeppole slowly. The first side should take about a minute to turn a light golden color.
Turn the zeppole over and fry the second side until it is golden brown, about 2 minutes.
Turn over to the first side and finish frying until this side gets golden brown, about a minute. You want to make sure that the zeppole is cooked all the way through but dont let either side get too dark.
Drain the zeppole well on paper towel and let cool before filling with the pasticciera. The zeppole should be light, puffed up and airy.
Baking
Pre-heat the oven to 425 degrees.
Line a cookie sheet with parchment paper or lightly grease it and pipe out the 3-inch zeppole as described above.
Bake until lightly golden about 15 minutes.
Reduce the heat to 350 degrees and continue baking until the zeppole are medium golden brown, puffed up and light when picked up.
Transfer to a cooling rack.
