Tortelli di San Giuseppe

    2 hours 20 min

    These 'doughnuts' hail from Ticino, Switzerland, and are made for carnival and in honour of St Joseph's Day on 19th March. They're absolutely delicious served warm after being dusted with icing sugar.

    2 people made this

    Serves: 6 

    • 250ml water
    • 50g butter
    • 50g sugar
    • 1 pinch of salt
    • 150g plain flour
    • grated zest of 1/2 lemon
    • 1 tablespoon cognac
    • 4 eggs
    • oil for frying
    • icing sugar

    Prep:10min  ›  Cook:10min  ›  Extra time:2hr resting  ›  Ready in:2hr20min 

    1. Bring water, butter, sugar and salt to a boil. Add the flour and cook, stirring continuously. Add lemon zest and brandy. Remove from heat and allow to cool slightly.
    2. Whisk the eggs and stir in to the mixture. Refrigerate batter for 2 hours.
    3. Heat the oil. With teaspoons make small balls of dough and fry, floating in the hot fat until they are golden brown. Dab off grease on kitchen paper and sprinkle with icing sugar.

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    Reviews in English (1)


    its sad to know what kind of flour to use when stated like flour or plain flour or self raising flour  -  13 Dec 2010  (Review from Allrecipes AU | NZ)