Sfinci Di San Giuseppe
Makes 12-16
 
Pastry:
1 ¼ cups water
1 stick of butter, 8 oz, room temperature
2 tbsp sugar (plus 2 tbsp for topping)
¼ tsp salt
1 ¼ cup of cake flour
4 eggs
4-5 cups of olive or canola oil for frying
 
Place the water, butter, sugar and salt in saucepan over medium heat, stir to dissolve, and bring mixture to a boil. Take the pan off the heat and stir in flour all at once. Return pan to the heat and stir vigorously with a wooden spoon until it clings smoothly together pulling away from sides of pan, stir until mixture forms a ball, about 3 minutes.
In a mixing bowl using a paddle attachment beat in eggs one at a time, incorporating each egg completely before adding the next. Beat until thick and glossy. (If using vanilla and or lemon add in now if desired). Let sit for 15 minutes and heat oil. If not frying immediately, cover with plastic wrap and keep in refrigerator.
Heat the oil to 375 degrees. Using an ice cream scooper or 2 tablespoons, carefully drop a spoonful of batter into the oil, frying in batches.
Turn zeppole over if needed until golden brown, about 4-5 minutes. Remove and drain on paper towels or paper sack.
Toss with remaining sugar while still warm
Fill with Ricotta or Chantilly pastry cream and dust with confectioner’s sugar.