Zeppole – doughnuts from Naples

Original Neapolitan recipe for fried doughnuts filled and decorated with custard cream and cherries in syrup.

Ingredients:

For the dough, about 8 pieces of doughnuts: 150 g flour 00 70 g butter 40 g sugar 2 g salt 250 ml of water 3 pcs of egg grated zest of 1 lemon frying oil

td>cherries in syrup For pudding: 250 ml milk 75 g sugar 25 g cornstarch 3 pcs yolks half a vanilla pod

Procedure:

1. In a large saucepan, heat the water along with the butter and salt until the water reaches the boiling point, remove the pot from the heat source and stir in the flour, stirring constantly until the contents of the pot reach a homogeneous mixture
2. Put the mixture back on the heat source and continue stirring until the mixture in the pot has a patina of white color, then add the sugar, stir and let cool
3. Add the grated zest and eggs to the cooled mixture, mix everything and transfer to a pastry bag, using which to form circles on a baking sheet lined with baking paper
4. Fry the doughnuts and carefully place them and the baking paper in a large amount of hot oil, then immediately remove the paper, remove the fried doughnuts and let them drain. Prepare the cream; heat the milk in a saucepan together with the scraped out vanilla pulp, add one egg yolk and the flour and stir preferably with a whisk, add the rest of the ingredients, put the mixture on the heat source and let it thicken while whisking, take it off the heat source and let it cool down, then in the fridge to solidify completely
6. Finally, cut the cooled doughnuts in half, fill with part of the pudding and decorate the surface of the doughnuts with the pudding and cherries in syrup, you can also sprinkle them with icing sugar.