ENG – Organic Zeppole of ST. Joseph recipe

Celebrate your dad with these fantastic ✨ ORGANIC ZEPPOLE OF ST. JOSEPH ✨
Delicious pastries filled with custard, garnished with classic black cherry in syrup and a dusting of icing sugar.
Follow the recipe step by step and you will see what results! 😍 We used our AIDA Flour suitable for every recipe, semi-integral stone-ground Type 1 flour.

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🌱Products used in the recipe:
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✅INGREDIENTS
150 g of water, 100 g of butter; 150 g of AIDA Flour for all the recipes; A pinch of salt; 4 small eggs; cherries in syrup; icing sugar;
For the custard: 500 ml milk; 4 egg yolks; 4 tablespoons type 1 flour; 4 tablespoons caster sugar; Grated lemon peel to taste

✅PROCEDURE
Pour 150 g water and 100 g butter into a saucepan. Put on the cooker over low heat, and stir until the mixture has completely melted. Una volta raggiunto il bollore, aggiungere 150 gr di farina e mescolare (sempre su fuoco lento) sino a che non si crei un panetto di impasto liscio e compatto. Spegnere il fuoco e lasciate intiepidire.

Once the temperature has dropped, add 4 medium eggs, mixing them into the mixture one at a time. Pour the completed mixture into a pastry bag (preferably with a star tip) and on a baking tray lined with baking paper, create the St. Joseph’s zeppole in this way: make two circular circles of dough one on top of the other, keeping the centre empty and ensuring a certain distance between one zeppole and the next so that they do not stick during baking.
Bake in a ventilated oven at 200° C for the first 15 minutes, at 190° for a further 10 minutes. After this time, turn off the oven and leave the zeppole inside with the door ajar until they have cooled completely.

Make the custard: Place the egg yolks in a tureen, add the sugar and whisk well. Add the flour a little at a time and finally the hot milk and lemon zest. Pour into a saucepan, passing the preparation through a sieve if necessary. Cook, stirring constantly, until boiling. Leave to cool.

Once room temperature has been reached, garnish the zeppole with custard using a pastry bag, a black cherry in syrup in the centre of each zeppole, and finally dust with icing sugar.

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[Music]
hi I’m Vanessa Lauren and today I am in
ano’s kitchen we’re going to cook
together the Z of St Joseph Father’s Day
and we’re going to use our whole meal
flour type one pour the water and the
butter into a saucepan put on the cooker
over low heat steer until the mixture is
completely melted once it comes to the
boil add the flour and steer again over
low heat until a smooth compact dough
bowl is created turn off the heat and
let cool once the temperature has
dropped adding four medium eggs mixing
them once at a time into the mixture
pour the completed mixture into pasty
bag perfectly with a star tape and on a
baking tray lined with baking paper make
to Circular circle of dough one on top
of the other keeping the Center empty
and ensuring the center distance between
one Thea and the next so that they don’t
stick together while
baking baking ventilated oven at 200°
for the first 15 minutes and 190° for a
further 10 minutes after this time turn
off the oven Li the Z inside with the
door slightly open until they have cool
completely in the meantime you can make
the custard place the egg yks in a bowl
add the sugar and whis well add the
flour a little at a time and finally the
hot milk and the lemon dust cook steing
constantly until it comes to the boil
allow to cool once room temperature has
been reached garnish the zeppole with
custard using a pasture bag black cherry
in syrup in the center of each zipa and
finally sprinkle with plank of icing
sugar