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Saint Joseph doughnuts

⏱ 40 min🍳 20 min👤 6 pp★★★★☆

The doughnuts of St. Joseph are a typical, traditional Italian dessert: some argue that these delicacies celebrate the life of St. Joseph, and that that is why we make them for Father's Day on March 19. Other hypotheses suggest they were invented in Naples, and in fact the first written recipe dates back to 1837 in the discussion of Neapolitan cuisine by Ippolito Cavalcanti. In Neapolitan tradition there are two variants: fried and baked. In both cases, the doughnuts have a circular base of choux pastry (i.e. the dough used for cream puffs) with a central hole, are garnished with a pastry ‘custard’ and decorated with some tasty amarena cherry jam and sprinkled with powdered sugar. You must give this recipe a go on Father's Day - and also at other times of the year: the doughnuts will surprise you with their deliciousness and attractiveness as long as you make them carefully.

Ingredients

Impasto

Farcitura

Decorazione

Nutritional values 520 kcal / serving
Protein
10g
Carbohydrates
75g
Fat
18g
Fiber
2g

* approximate values per serving

Information
40 minutes Total time
20 minutes Active time
Serves 6 persons
★★★★☆ Hard

Preparation

Prepare the ‘crema’: get all the ingredients together: 3 eggs (only the yolks), 3 tablespoons sugar, 3 tablespoons of cornflour, 500 grams of milk. Mix the egg yolks and sugar together well in a bowl until smooth. Add the sifted cornflour and blend in well to obtain a smooth mixture. Pour in the milk little by little, stirring constantly. Bring to a boil, stirring constantly. Turn off the heat and allow it to cool, preferably in a glass bowl covered in cling film to avoid the development of a skin. Preparation of the doughnuts (choux pastry): 400 g of flour, 500 g of water, salt, 7-8 eggs (depending on size), 50 g of butter; add the water, a pinch of salt and butter to a saucepan. Heat until the butter melts completely, during which time the water should come to the boil. Remove from the heat and add the flour in one go. Mix thoroughly. Put back on the heat and stir until the mixture forms a ball that comes off the sides. Cool the mixture and add one egg at a time. After adding each egg mix strongly: the mixture will tend to fall apart as you see in the picture, but once absorbed each egg it will reform and eventually look like a type of thick custard. Transfer the mixture into a pastry bag, fitted with a star nozzle. Line a baking tray with parchment paper and squeeze the dough from the pastry bag to get the doughnuts, making a circle for each one. Give the doughnuts plenty of space because they will tend to grow during cooking. Bake in oven for at least 20 minutes at 190 °C. Once cooled garnish with the custard. Serve your doughnuts decorated with sour cherry and a dusting of powdered sugar.

Tips
To get the right shape of a the classic doughnut equip yourself with a star nozzle and piping bag. It’s easy to buy a disposable bag of this kind, convenient for this purpose. In this recipe the pastry bag will also be useful to garnish the doughnut with crema at the end. The visual effect will be wonderful your guests will be amazed by the beauty of this enjoyable confection. Garnish your doughnuts just before serving so that they remain as crisp as when just cooked. Take care to cool the custard in a glass bowl with cling film so as not to develop an unpleasant skin.
Trivia
To garnish the doughnuts it is common to use sour cherries or the jam which derives from it. The Amareno cherry comes from the Middle East, is said to have been brought by a Roman general, Luccullo. Amareno cherries are widely used in the culinary field, and are rich in vitamins C and B. It’s also interesting to note that the stems of the fruits, when dried, are used as potent diuretics and treatment for cystitis.

Step by step

Egg yolks and sugar
Egg yolks and sugar
**Click on the photos to access full step by step!

Additional information

Saint Joseph's Zeppole with Sour Cherries

Saint Joseph's zeppole with sour cherries are a delicious variation of this classic Italian dessert. In this version, the syrupy sour cherries are used as a topping, adding a touch of acidity that perfectly balances the sweetness of the cream. To prepare them, follow the traditional zeppole recipe, but before baking, add a teaspoon of sour cherries to the center of each zeppola. This not only enriches the flavor but also makes the dessert visually appealing. The sour cherries can be replaced with other fruits or jams, but the combination with pastry cream remains one of the most appreciated. Served warm and dusted with powdered sugar, these zeppole represent a true indulgence.

Neapolitan Saint Joseph's Zeppole

The preparation of Neapolitan Saint Joseph's zeppole is a true symbol of Campania's culinary tradition. This dessert is particularly popular during the feast of Saint Joseph on March 19. Unlike other variations, Neapolitan zeppole are fried and then filled with a generous amount of pastry cream and topped with sour cherries. The frying gives this dessert an unmistakable crunch, while the soft cream and syrupy fruit offer a contrast of textures and flavors. For those seeking a lighter alternative, there are baked variations, but the traditional version remains the most loved and sought after. Each bite tells a story of tradition and gastronomic passion.

Light Saint Joseph's Zeppole without Butter

Light Saint Joseph's zeppole without butter are a delicious alternative for those looking to maintain a balanced diet without sacrificing flavor. In this version, butter is replaced with seed oil or margarine, thus reducing the saturated fat content. The preparation remains essentially the same, but with the added benefit of having a lighter and more easily digestible dessert. It is also possible to use a light pastry cream, made with skim milk and brown sugar, to make the dessert even healthier. Light zeppole are perfect for those who want to indulge in a dessert without guilt, while keeping the tradition and flavor of this iconic sweet intact.

Benefits of Saint Joseph's Zeppole: Calories and Nutrients

Saint Joseph's zeppole, while being a rich and caloric dessert, can offer some benefits thanks to the ingredients used. "00" flour provides carbohydrates, while eggs and milk contribute essential proteins and vitamins. The sour cherries, used as a topping, are rich in antioxidants and vitamins, contributing to better nutritional intake. On average, a Saint Joseph's zeppola contains about 300-350 calories, depending on the size and method of preparation. Although they are a dessert to be consumed in moderation, they can be part of a balanced diet if integrated mindfully, especially during the holidays.

Can I Store Saint Joseph's Zeppole and How?

Saint Joseph's zeppole can be stored, but it is important to follow some guidelines to maintain their freshness and goodness. If prepared in advance, it is advisable to keep them in an airtight container in the refrigerator for up to 2-3 days. Before serving, they can be lightly warmed in the oven to restore their crunchiness. If you wish to freeze them, it is better to do so before adding the pastry cream and sour cherries, in order to preserve the quality of the ingredients. This way, the zeppole can be stored for a month. When you want to enjoy them, simply thaw them at room temperature and fill them at the moment for a fresh and delicious dessert.