a few hours will be March 19, that is S. Joseph and in my mind (rather than in my mouth) makes the idea of \u200b\u200b(but two) that certainly trangugerò zeppole succulent lunch. I'm not really fond of sweets, I do not lure much sweets and cakes, but I just can not resist zeppole! I do not know how many of you are aware of this delicacy, as far as I know is a culinary tradition typical of a not very large area of \u200b\u200bsouthern ... But maybe tomorrow if you forward a little bit of time or if you want to try the kitchen, I leave you the recipe of this delicious candy:
For the dough:
400gr di farina 6 uova 80gr di burro un pizzico di sale
Per la crema pasticcera :
1/2 di latte fresco 6 tuorli d’uova 250gr di zucchero 50gr di farina sale vaniglia buccia di limone
Per guarnire:
sour sugar
Preparation: in a pot with water, place the butter and a pinch of salt, when it starts to boil, pour all the flour and stir well to at least 10 minutes. Then let it cool the dough in another container, then incorporated the eggs one at a time, mixing well all the ingredients (you can help with a whip).
Pour the mixture resulting in a pastry bag and formed zeppole rest on the parchment paper cut into squares for each one. In a large skillet with hot oil fry the donuts; when dry it will be beautiful gold on paper towels. Then garnish with the prepared pastry cream, a sprinkling of powdered sugar and cherries. (Some variants include the use of sourcherry instead of jam or chocolate cream)
Good donuts!
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