Dry the cooked flour paste before adding the eggs, then incorporate each addition fully. Modest portions have room to expand slowly in the oil.
Make ahead The ricotta cream can be mixed ahead and kept covered in the refrigerator. Fill the pastries only when completely cool.
Sfinci di San Giuseppe
Prep 45 min · Cook 45 min · Rest 30 min · Yield 20 sfinci (Fill only once cool.) · Difficulty Hard
Method
Pass the drained ricotta through a fine sieve. Mix with the filling icing sugar until smooth, then fold in the chocolate and finely chopped filling candied fruit. Cover and keep at 0–5°C while preparing the pastries.Pass the drained ricotta through a fine sieve. Mix with the filling icing sugar until smooth, then fold in the chocolate and finely chopped filling candied fruit. Cover and keep at 30–40°F while preparing the pastries.
Bring the water, butter and salt to the boil in a saucepan. Add all the flour at once and beat firmly over low heat for at least 5 minutes, until smooth and pulling from the pan. Spread on a plate and cool for about 10 minutes, until no longer hot.Bring the water, butter and salt to the boil in a saucepan. Add all the flour at once and beat firmly over low heat for at least 5 minutes, until smooth and pulling from the pan. Spread on a plate and cool for about 10 minutes, until no longer hot.
Return to a bowl and work in the beaten egg gradually, adding more only when the previous addition is fully absorbed. Mix in the dough icing sugar, rum and lemon zest to make a smooth glossy paste. Use two spoons to divide the dough into 20 pieces of roughly 25 g each.Return to a bowl and work in the beaten egg gradually, adding more only when the previous addition is fully absorbed. Mix in the dough icing sugar, rum and lemon zest to make a smooth glossy paste. Use two spoons to divide the dough into 20 pieces of roughly 1 oz each.
Heat the peanut oil to 160°C in a high-sided pan about 24 cm wide, keeping it well below half full. Fry four pieces at a time for about 5–7 minutes, turning gently, until expanded, golden and split on the surface. Cut open a first test piece: the center should be set, without wet raw paste. Extend cooking if needed and keep the oil near 160°C. Drain on kitchen paper.Heat the peanut oil to 325°F in a high-sided pan about 9½ in wide, keeping it well below half full. Fry four pieces at a time for about 5–7 minutes, turning gently, until expanded, golden and split on the surface. Cut open a first test piece: the center should be set, without wet raw paste. Extend cooking if needed and keep the oil near 325°F. Drain on kitchen paper.
Cool the pastries for about 20 minutes. Make a small incision and roll them lightly in the coating sugar. Fill generously with the cold ricotta cream and add the decoration candied fruit. Serve promptly; keep any filled pastries refrigerated until serving.Cool the pastries for about 20 minutes. Make a small incision and roll them lightly in the coating sugar. Fill generously with the cold ricotta cream and add the decoration candied fruit. Serve promptly; keep any filled pastries refrigerated until serving.
