Name: Bignè di San Giuseppe (Father’s Day buns)
Yield: Makes about 40 pieces
Cuisine: Italy
Ingredients: 2 whole eggs plus 1 egg yolk; 3¼ ounces (90 g) flour; 10½ ounces (300 g) lard; about 2 cups (400 ml) lightly fruity extra-virgin olive oil; 3½ ounces (100 g) vanilla-flavored sugar; scant ½ cup (100 ml) water; ½ pesticide-free lemon; 1½ teaspoons confectioners’ sugar; pinch of salt; 1½ ounces (40 g) butter

Preparation info

Makes about
40 pieces

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Roman families still buy these traditional buns at pastry shops on Saint Joseph’s day, March 19, the Italian Father’s Day.

Ingredients

3¼ ounces (90 g) flour
scant ½ cup (100</

Method

Sift the flour. Put the water in a saucepan and add the butter and salt. Bring to a boil over low heat and remove from the heat. Add the flour and the confectioners’ sugar all at once and stir with a wooden spoon. Return the pan to low heat and continue stirring until the mixture begins to sizzle on the sides of the pan. Transfer to a bowl and let cool until tepid. Meanwhile, grate the rind (co