Thermomix Zeppole di San Giuseppe recipe by of 09-03-2015 [Updated on 25-09-2017]
The Zeppole di San Giuseppe are one of the typical sweets of March 19th, the day in which San Giuseppe and Father's Day are celebrated. Quite different from potato zeppole, San Giuseppe zeppole are made with choux pastry, stuffed with custard and sour cherries in syrup. With this recipe you can make them with the thermomix.
How to make St. Joseph's donuts with the thermomix
First prepare the custard.
Pulverize the sugar and lemon peel 20 sec at speed. turbo
Then add all the other ingredients and cook at 80 ° for 7 min., Speed. 4.
Then set aside, cover with cling film and let cool.
Now prepare the choux pastry.
Chop together sugar and lemon peel for 30 sec. at vel. Turbo.
Add water, salt and butter to the jug and work at 100 ° for 10 min., Speed. 2.
Finally add the flour and work for 30 sec. at speed 5.
Let the mixture cool for 10 min., Working it for 20 sec. 4 every 2 min. about.
Then run at speed. 4 and add the eggs one at a time.
Once all the eggs are well absorbed, work again for 30 seconds. 6.
Then put the pasta in a pastry bag with the star filler.
If you want to fry your donuts, cut some squares of parchment paper and form a donut of about 5 cm in diameter on each one, moving the pastry bag in a spiral movement, starting from the center and ending with a further layer above the outer edge .
Heat the oil well and dip the zeppole upside down with all the parchment paper (the paper will come off by itself in a few seconds).
Turn the donuts in the oil until golden brown, then lift them and let them dry on absorbent paper.
If you prefer to bake the donuts in the oven, preheat it to 200 °.
Form the donuts on a baking sheet covered with parchment paper.
Then cook the zeppole for 20 minutes, then lower the temperature to 160 ° and cook for another 10-15 minutes.
Once ready, turn off the oven, open the door a little and let them cool.
Then assemble the donuts of San Giuseppe.
Put the custard in a clean sac à poche, stuff the center of each zeppola put the sour cherry in syrup in the middle and serve