St Josephs Day Cream Puffs Sfinge Di San Giuseppe Food

SFINGE DI SAN GIUSEPPE - ST. JOSEPH'S DAY CREAM PUFFS

Steps:

• Preheat the oven to 400F and lightly grease a baking sheet.
• Puff pastry shell: Combine first five ingredients in a saucepan and bring to a boil.
• Cook, stirring constantly until the dough leaves the side of the pan and starts to form a ball.
• Add eggs one at a time, beating well after each addition.
• Add the grated orange& lemon peel.
• Drop by tablespoon on a baking sheet.
• Bake for 10 minutes.
• Reduce heat to 350 degrees F.
• for another 25 minutes.
• Cream Filling: Stir the filling ingredients together until smooth.
• When the puffs have cooled, cut a small slice off the top.
• Fill puffs and replace the small slice on top of filling.
• Enjoy.

ST. JOSEPH'S DAY CREAM PUFFS (SFINGI DI SAN GIUSEPPE)

Steps:

• .Combine butter, salt and water in saucepan and bring to a boil. Add flour all at once and mix well until dough leaves sides of pan. Remove from stove and cool.
• Add eggs one at a time, mixing well after each addition.
• Add sugar, orange and lemon peel and mix thoroughly.
• Drop by tablespoonful on a greased baking sheet, leaving 3-inch space between.
• Bake in 400°oven 10 minutes; reduce heat to 325°and bake 30 minutes or until golden brown.
• Ricotta Filling: Cream Ricotta well; add chocolate chips, orange peel and sugar. Mix well.
• Pasticciera Cream: Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan and mix together well.
• Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point. Cook four minutes longer stirring constantly.
• Remove from stove and add butter and mix well.
• Pour into a bowl and let cool, stirring occasionally to prevent skin from forming over top.
• Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling.

ST. JOSEPH'S DAY BREAD

Steps:

• In a small bowl, combine the water, yeast, shortening, sugar, oil and salt.
• Let stand for 5 minutes.
• In a large mixer bowl, put 2 1/2 cups of the flour, add liquid (yeast) mixture.
• Beat by hand or on low speed of electric mixer until all ingredients are well blended.
• Stir in as much of the remaining flour as you can mix in with a spoon.
• Turn dough out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes of kneading).
• Shape dough into a ball and place it into a lightly greased bowl.
• Turn dough once to grease all surfaces.
• Cover the bowl, and let the dough rise in a warm place until doubled (about 40-60 minutes).
• Punch down dough, and divide it into 6 equal pieces.
• Cover it and let it rest for 10 minutes.
• Roll each piece (by hand) into a 12 inch long rope.
• Using 3 ropes for each loaf, braid the dough and secure the ends of the braid by tucking the ends underneath.
• Place the braids on greased baking sheets.
• Cover the braids, and let rise until nearly doubled (about 30-45 minutes).
• Brush top and sides of loaves with the beaten egg.
• Sprinkle with sesame seeds.
• Bake in a 400°F oven for 25 minutes, or until bread tests done and is golden brown.
• Remove from baking sheet and cool on wire rack.