CREAM AND CREAM CREAMS
30 recipes
Saint Joseph's Zeppole
ingredients
servings
20
Water
1/2 liter
Type 00 wheat flour
300 grams
Lard
80 grams
Eggs
8 unit
Iodized salt
1 pinch
Vanillin
2 sachets
Semiskimmed milk
1/2 liter
Eggs
2 unit
Type 00 wheat flour
150 grams
White sugar
150 grams
Grated lemon peel
10 grams
Vanillin
1 sachet
Black cherries
100 grams
Icing sugar
to taste
Lard
700 grams
Desserts from Italy
Saint Joseph's Zeppole
Saint Joseph's Zeppole
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic of Father's Day in Naples
preparation
step 1
In a pot boil the water, 80 grams of lard, 2 packets of vanilla and salt.
step 2
Remove from heat and throw the whole cast and turn the flour with a whisk vigorously to prevent lumps from forming.
step 3
Stir occasionally, while leaving the dough to cool. After about half an hour break each subsequent 8 eggs and embed them with the whip well. The dough should be smooth and full-bodied.
step 4
Fill a sac-a-few with large star nozzle and on the cartaforno cutouts formed a kind of biscuit.
step 5
Fate heat well 700 grams of lard in a narrow pan, but at the same time high, as it is well totally immerse the donuts, so they will not be greasy, and Călăţele inside.
step 6
You will see that in a few seconds the cartaforno will come off and you can take it away, but your donuts will remain a perfect fit.
step 7
I recommend you cook over low heat, making sure to turn them from time to time.
step 8
When they have taken a nice brown color, remove them and place them on a baking sheet lined cartaforno and mash for five minutes in a preheated oven at 180 degrees.
step 9
The latter procedure will eliminate the excess grease and will remain crunchy.
step 10
Once cold decorate them with the classic lemon cream, positioned at the center of black cherry and a thread of their juice. Sprinkle with a little icing sugar and .... here Zeppole di San Giuseppe.
step 11
Lemon Cream: In a nonstick pan with a whisk mix 150 grams of flour, 150 grams dizucchero, grated lemon peel, and 2 eggs.
step 12
Add a little milk, what is necessary for mixing, while the rest will put to boil with the vanilla.
step 13
Just pour it comes to a boil to the ingredients previously blended and turn with care, in order to avoid the formation of lumps.
step 14
Place the pot on the fire, let boil again and cook until it thickens
