Curious Parents Family Health Resources

food bites

Rise to the Occasion with St. Joseph's Day Buns

By Angela Capelli

My mother’s name is Josephine and coincidentally her good friend has the same name. Every year on March 19, St. Joseph’s Day, they would exchange their own version of St. Joseph’s buns. After all it is a feast day and so we feast. Both treats are sinfully delicious. My Mother’s version is more like a cream puff without the cream, very light with plump golden raisins and a sweet lemon glaze. Her friend’s version is the traditional fried dough rolled in powdered sugar also known as zeppoli or Italian donuts. I am sharing my mother’s recipe with you and hope that you will enjoy it as much as I have all these years. I make them on weekend mornings because they bake quickly and work well on a brunch menu. The other great thing about this recipe is that the ingredients are simple and usually in the pantry. The kids love to help make these and especially love watching to see how much they “puff up” as they bake. The outside raisins will toast a little; while the inside ones stay juicy. You can safely halve the recipe if you wish. Happy St. Joseph’s Day Mom.

Josephine’s St. Joseph’s Day Buns

1 cup water

1/2 cup butter or margarine

1 teaspoon sugar

1/4 teaspoon salt

1 cup flour

4 eggs

1/2 cup golden raisins plumped (*see note)

Lemon glaze (*recipe follows)

Combine water, butter, sugar and salt in a saucepan; bring to a boil. Add flour all at once, then over low heat beat with a wooden spoon about 1 minute or until mixture leaves sides of pan and forms a smooth thick dough. Remove from heat. Continue beating about 2 minutes to cool slightly. Add eggs one at a time, beating after each until mixture has a satiny sheen. Stir in raisins. Drop heaping measuring tablespoonfuls about 2 inches apart on baking sheet, either greased or lined with parchment paper. Back in a preheated 375 degree oven 30 to 35 minutes or until doubled, golden and firm. Remove to a wire rack to cool slightly. While still warm, gently spread glaze over tops and sides. Makes 20. *Note: To plump raisins, cover with hot water; let stand 5 minutes; drain well. *Lemon Glaze: Melt 1 tablespoon butter or margarine; stir in 1-1/2 tablespoons heavy cream. Remove from heat; stir in 1 cup confectioners’ sugar until smooth. Stir in 1/2 teaspoon each lemon juice and vanilla. Add more cream if necessary to make of spreading consistency.

E-mail Angela Capelli at foodbites@curiousparents.com  with any questions, comments, suggestions or baking tips that you may have.