Zeppole

 


Zeppole

For the dough;

240 ml of water

2 tablespoons of unsalted butter

1 pinch of salt

85 gr flour

3 eggs

For the cream;

2 egg yolks

50 g sugar

1 tablespoon of flour

zest of ½ lemon

For frying and garnish;

fruit you want

27 g powdered sugar

Liquid oil

Water, butter and salt from the ingredients for the dough are put in a saucepan, brought to a boil over high heat and stirred constantly.

When the butter melts, flour is added and mixed with a wooden spoon until the dough does not stick to the pan.

Take it in a bowl and wait for the dough to cool.

After the dough has cooled, the eggs are added one by one and mixed. While the cream is being prepared, the dough is rested.

For the cream, beat the egg yolks and sugar, then add the flour.

Take the milk and lemon zest in a saucepan and bring it to a boil.

With the help of a ladle, slowly pour the milk into the egg mixture.

It is filtered and taken back to the stove and cooked on medium heat.

Set aside to cool.

The dough is taken into a squeezing bag, a star-shaped socket is attached to the end, and it is squeezed in the form of a rising ring on the greaseproof paper cut piece by piece.

Deep fried in a pan. When the oil is hot, the doughs are fried one by one.

When their color turns brown, they are taken from the oil and put on a napkin so that the excess oil can be drained.

When the dough has cooled, the cream taken into the squeezing bag is squeezed into them, powdered sugar is sprinkled on it and the desired fruit is placed on it. Enjoy your meal.

 

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