St. Joseph Cakes - Zepole- Choux pastry
2 cups sugar
2 teaspoons ground cinnamon
3/4- cup water
6 tablespoons (3/4 stick) unsalted butter
1/2- teaspoon salt
3/4-cup all purpose flour, sifted
3 large eggs
4-cups vegetable oil (for deep frying)
Mix sugar and cinnamon in shallow bowl, set aside.
Combine 3/4-cup water, butter and salt in heavy medium saucepan, stir over
medium heat until butter melts. Increase heat and bring to boil.
Add flour all at once and stir with wooden spoon to blend. Stir over
Medium heat until dough forms a ball in center of pan, about 1 minute.
Transfer dough to bowl. Using electric mixer, beat dough until slightly
Cool, about 15 seconds. Add eggs 1 at a time, beating until blended after
Heat vegetable oil in heavy large deep saucepan to 370 f. Working in
batches, carefully drop mounded 1/2 teaspoons of dough into hot oil and
cook until golden brown, about 5 minutes per batch.
Using slotted spoon, transfer fritters to paper towels and drain 10 seconds. Immediately roll fritters in cinnamon sugar. Fill puffs with Cannoli filling or custard and cooked cherries. Dust with powder sugar