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Chiara's Bignè di San Giuseppe
Ingredients
1
cup
water
50
grams
unsalted cultured butter
1
pinch
salt
100
grams
flour
2
large eggs, room temperature
3
tablespoons
granulated sugar
vanilla sugar
grated lemon rind
extra virgin olive oil
(lots)
1
recipe
Chiara’s Crema Pasticcera di Nonna Nonnona (pastry cream)
confectioners' sugar
Instructions
Prepare bigne dough
In small pot, heat up one cup water with butter and a pinch of salt.
When water boils, add flour. Mix carefully and cook for 5 minutes. The mixture will become ball-like.
Remove from heat and let mixture cool at least 15 minutes.
While mixture is cooling, use electric mixer to beat together eggs and sugar until foamy.
Once the water-butter mixture has cooked, using a fork beat the egg mixture into the water-butter mixture little by little.
One the two mixtures are combined, continue to beat with electric mixer. The more you work the mixture, but better.
Cook bigne
In a large pot, heat up a "batch" of olive oil until hot but not smoking.
Using a teaspoon or a tablespoon, make small balls of dough and lower them into the oil.
Continually turn and return the balls until the almost break open.
When the bigne swell up, remove them from the oil and dry them on paper towels.
Sprinkle with vanilla sugar.
FIll and serve bigne
Fill bigne with crema pasticcera, dust with confectioners' sugar, and serve.
Notes
From Antiche Ricette di Roma e Lazio.