- For the choux pastry
- Rice flour 85 g (3/4 cup)
- gluten free cornstarch 35 g
- Butter 40 g (1/5 cup) • 717 kcal
- egg yolk 1
- Water 150 g (3/5 cup)
- Fine salt a pinch
- Eggs 2 • 130 kcal
- For the custard
- Milk 250 g (1 cup) • 49 kcal
- Granulated sugar 65 g (1/3 cup)
- Egg yolks 3
- Cornstarch 30 g • 338 kcal
- vanilla pod 1
- For the decoration
- sour cherries in syrup
- gluten free powdered sugar
These Italian zeppole di San Giuseppe are just as tasty as the classic zeppole, the typical dessert of Father's Day, but this gluten-free recipe is suitable for everyone, even those with celiac disease and intolerance. In the original version of Neapolitan tradition, these delicious choux pastry puffs are fried in boiling oil and then stuffed with custard and topped with sour cherries in syrup. In our recipe 00 type flour is replaced with rice flour and the doughnuts are baked in the oven, for a lighter and softer result. Stuffing and decoration with sour cherry and gluten-free powdered sugar are the final touch. So let’s find out how to make the perfect Saint Joseph's rice doughnuts by following our step-by-step recipe and tips. Serve them at the end of the meal at a festive lunch with the whole family, we are sure that no one will regret the original version with gluten.
How to make Italian Zeppole di San Giuseppe
Prepare the custard. Collect the egg yolks in a bowl, add the granulated sugar (1) and mix well with a whisk.
Add the cornstarch (2) and mix until a homogeneous mixture will be obtained.
Heat the milk with the seeds of the vanilla pod, without bringing it to the boil; pour a ladle of milk over the egg yolks (3) and dilute well.
Pour the yolk-based mixture into the milk (4), put on the heat and cook, stirring constantly, until thickened.
Pour the cream into a container (5), cover it with a sheet of cling film and let it cool in the refrigerator for an hour.
Prepare the choux pastry; collect the cubed butter in a pan (6), pour the water and add a pinch of fine salt; put on the fire and melt the butter well.
Remove the pot from the heat, pour in the rice flour (7) and mix vigorously with a whisk.
Also add the cornstarch (8) and mix again until the mixture will be smooth and homogeneous. Put the pot back on the heat and let the dough dry for about 1 minute.
Transfer the dough to a planetary mixer and work it with the leaf until it will be well cooled; at this point incorporate the eggs, inserting them one at a time (9), and finally add the egg yolk.
Transfer the choux pastry into a pastry bag with a striped nozzle and make small circles of 8 centimeters in diameter in a baking tray, lined with a sheet of parchment paper (10). Bake at 200 degrees C and cook for about 20 minutes.
After the cooking time will be elapsed, take the sweet fritters out of the oven and let them cool. Transfer the custard into a pastry bag and stuff the now cold sweet fritters. Using a pair of pliers, place a sour cherry in the center of each one (11).
Sprinkle the sweet fritters of Saint Joseph with plenty of powdered sugar, serve and enjoy! (12).
How to store St Joseph's Rice Doughnuts
The Saint Joseph's rice doughnuts can be stored for about 2 days in the refrigerator, closed in a special airtight container.