Tortelli di San Giuseppe

Tortelli di San Giuseppe


2 people made this

About this recipe: 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.


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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