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A look at how to make an Italian version of fried dough for St. Joseph's Day.

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Heat oven to 400ºF (200ºC) Begin preparing the choux pastry by placing the butter, sugar and water in a medium sized saucepan over medium heat. Bring it to a rolling boil. Next, add the flour all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.

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Remove the vanilla bean from the milk using pliers, then pour the warm milk over the eggs yolk mix, then start whisking. . Put the mixture back on the stove and stir it constantly, until the cream has thickened. . Transfer the custard to a bowl and let it cool keeping it covered with a foil.

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Add egg yolks, one at a time, to cream-puff mixture; beat thoroughly after each addition. Add baking powder, grated rinds. Fold in stiffly beaten egg whites. Drop by teaspoonfuls onto greased.

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Spread dough for cooling. Let it rest for about 10 minutes. Take the cooled dough and put into a bowl. Add the 4 egg, mixing in one egg at a time. Beat with a hand mixer until you have a very smooth mix. Heat 2 inches of oil in a pot. Bring to 325 degrees. Using a large soup spoon, place spoonful size of dough into the oil.

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Step 5. Use a large spoon to portion the dough evenly among the 16 muffin pan wells. Bake for 10 to 15 minutes or until the sfingi are a light golden brown, then rotate the pan (s) front to back.

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Preheat oven to 425 degrees F (218C). Prepare 2 cooking sheets for baking. Lightly spray with cooking spray, or use silicone mats for baking or parchment paper. Sift the flour onto a sheet of wax paper. 2. In a medium saucepot, heat butter with water and salt over high heat. Stirring until butter is completely melted.

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Use a thermometer to maintain the heat between 375 and 400 degrees. To fry the Sfinci: Fill a small bowl with oil. Using a small ice-cream scoop or a spoon, dip the spoon or scoop in oil first and then scoop the dough. The oil will allow the dough to release easier. Drop the dough by rounded tablespoon into the hot oil.

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Preheat vegetable oil suitable for frying to 375F in a deep sautee pan. Cut out 3 inch squares of parchment paper, brush one side of the square with vegetable oil. Pipe the dough on each square forming a circle. Deep squares in hot oil a few at a time. The paper will separate from the fritters in the hot oil.

St. Joseph’s Pastry (Sfinge) St joseph pastry, Pastry, Italian bakery

Mix flour, baking powder and salt in a bowl and whisk to combine. Set aside. In a large bowl or cup with a pouring lip, add yeast and ¼ cup sugar to warm water and stir to dissolve. Add the vanilla and stir to combine. Let the yeast bloom for 5 minutes. In a stand mixer, pour the yeast mixture into the mixer bowl.

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Cook the sfingi for 8-10 minutes or until they are golden brown. Prepare a large bowl and line it with paper towels to receive the sfingi coming out of the oil. The paper towels will absorb the excess oil from the sfingi. Remove the sfingi from the oil using a slotted spoon and set them on the paper towels to cool. 3.

St. Joseph Sfinge & Zeppole, Brooklyn, Bronx & Queens NY Mar 10, 2019

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.

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Pastry Dough. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat. With a.

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For the choux pastry: 1/2 cup water; 1/2 cup whole milk; 1/2 cup (1 stick) unsalted butter; 1 teaspoon granulated sugar; 1/2 teaspoon salt; 1 cup all purpose flour

St. Joseph's Zeppole and Sfingi

Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown. Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool. When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).

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So treat yourself today to one of these great pastries, the zeppoli and sfinge! La Guli Bakery, 29-15 Ditmars Blvd, Astoria, NY 11105, (718) 728-5612. Rose and Joe's Bakery, 22-40 31st St, Astoria, NY 11105, (718) 721-9422. cannoli cream cherries cream puff custard la guli bakery rose and joe's bakery sfinge St. Joseph's Day pastry zeppli.