St. Josephs Day Zeppole

Sfingi or St. Josephs Day Zeppole

INGREDIENTS

Ricotta Cream Filling
One 15 Ounce Container Ricotta
¾ Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
¼ Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange peel

CREAM FILLING 1/4 cornstarch 
2 cups milk 
2 tablespoons (1/4 stick) butter 
3/4 cup granulated sugar 
2 large egg yolks 
1 1/2 teaspoons Pure Almond Extract

Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying

Candied Cherries – Cut In Half For Garnish

2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)

Confectioners’ Sugar

In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.

To make the puffs, bring the water, the butter and the salt to a boil over medium heat.

Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.

Return the saucepan to medium heat.

Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes).

This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.

In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.

With a tablespoon, scoop up a rounded spoonful of batter and with another spoon, carefully push the dough into the oil so that it doesn't splash. Continue to add the dough by the spoonfuls without crowding the pan.

The dough will puff up and double in size to do not add too many at one time or they will stick together.

Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown.

Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.

With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split.

Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).

Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12

Rum Baba

Rum syrup

1 cup sugar
1 tablespoon lemon juice
2/3 cup dark rum
1/2 teaspoon pure vanilla extract

For the Baba

1/3 cup raisins
1 tablespoon good dark rum
4 tablespoons unsalted butter, at room temperature
1/2 cup milk
1/4 ounce fast-rising active dry yeast
2 tablespoons sugar
2 large eggs, at room temperature
1 2/3 cups all-purpose flour

Directions:

Make the rum syrup:

Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan.

Cook over high heat until the sugar dissolves. 

Pour into a 4-cup heatproof measuring cup/bowl and allow to cool.

Add the rum and vanilla, set aside.

Make the Baba: 

Combine the raisins and rum in a small bowl and set aside.

Heat the milk until warm.

Stir in the yeast and sugar and allow to sit for 5 minutes.

With the mixer on low speed, first add the eggs, then the flour, and butter.

Raise the speed to medium-high and beat for 5 minutes.

Scrape down the bowl and beater to form the dough into a ball.

It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.

Drain the raisins (empty the rum remaining into the prepared syrup) and fold them into the dough with a spatula.

Pour into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.

Cut out 2 rounds with wax paper and place one on the bottom of an 8 inch spring from pan and spray bottom and sides with no stick spray or you can butter it.

Preheat the oven to 375°F

Cover top of cake with the other wax paper round sprayed with no stick spray.

Bake the cake for about 45 minutes, or until a toothpick comes out clean.

Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan OR a plate covered in wax paper.

Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly.

Once cooled wrap in plastic wrap and keep at room temperature, can be made one day ahead if desired.

Serve with whipped cream on the side.

Pasticiotti

Makes about 12

Pastry
3 cups all-purpose flour
3/4 cup unsalted butter, cut into small pieces
Pinch of salt
3 egg yolks
3/4 cup sugar

Egg Wash
1 egg with a ½ tablespoon of water, mixed well.

Fillings

Ricotta:

1 1/2 lb (3 cups) ricotta
Pinch cinnamon

6 Tbsp confectioners sugar
2 egg yolks
1/2 cup cold water

Cream:

1/4 cornstarch
1/4 cup and 2 tablespoons white sugar
2 egg yolks, divided
2 cups milk, room temperature
1-1/2 teaspoons butter or margarine
1/2 teaspoon vanilla extract

Mix flour and sugar into the bowl.

Cut in the butter until the mix resembles small peas.

Add the egg yolks, one at a time, mixing with a wooden spoon with each addition.

Blend in a little water and work with your hands till it clears the side of the bowl.

Knead until smooth using bread hook on an electric mixer or turn onto flour board and knead with hands until smooth.

Wrap in wax paper and chill in refrigerator 1-2 hours. If too hard put in microwave for about 45 seconds to soften.

Roll out to 1/4-inch thickness on a lightly floured board

OR

Put balls of dough in greased muffin pans and press dough down and up the sides to form a mini tart. Could also line the pans with muffin papers and do same.

Fill prepared pastry sections

Be sure to save some to make the strips for the top. Place one strip across and one strip lengthwise to form a cross like shape.

Brush with egg wash.

Preheat oven to 350 degrees, bake about 45 minutes.