Italian Donuts “Zeppole”
by Editorial Staff
Italian donuts “Zeppole” are included in the golden collection of desserts of the seaside people. At the same time, the hostesses of Italy have come up with several ways to prepare them. For example, the dough can be baked or deep-fried.
Ingredients
- Egg yolk 4 pcs.
- Milk400 ml
- Cherry 10-15 pcs.
- Sugar100 g
- Wheat flour 190 g
- Egg 4 pcs.
- Butter100 g
- Water 150 ml
- Salt 1 chips.
- Lemon zest to taste
- Powdered sugar to taste
- Vanilla extract to taste
Directions
- Prepare the custard first. To do this, beat the egg yolks with a whisk with sugar and a couple of drops of vanilla extract. Then gradually add 40 g flour to the mixture.
- Mix the ingredients well to avoid clumps. Pour hot milk into them. Whisk again. In a thick-bottomed saucepan, simmer the cream over low heat.
- In the process, stir the mass with a whisk so that no lumps appear. When the cream thickens, turn off the heat. Sprinkle the cream with powdered sugar and zest. Let it cool down.
- In the meantime, let’s make the dough. Pour the water into a saucepan. Pour the softened diced butter there. Cook the mixture without boiling. Add a pinch of salt.
- Now pour all the remaining flour into the saucepan. Stir everything with a spatula until smooth. Turn up the heat under the saucepan. Knead the dough until it begins to separate from the walls.
- Then remove the dough from the heat. When it’s cool, add the eggs one at a time. In the process, knead the dough. You can add 1 less egg if the dough is fat.
- Transfer the finished choux pastry to a piping bag with an asterisk attachment. At a distance, place the donut blanks (about 10 pieces) on a baking sheet. Cover it with parchment in advance.
- Cook the Zeppole donuts for about 20 minutes in an oven preheated to 200 degrees. The bottom shelf of the appliance is better suited for this. After 20 minutes, open the oven door and cook for another 5 minutes.
- This way the donuts will cook perfectly: they will dry on the inside and will be crispy on the outside. Cool the finished products, put the cream on them. Garnish the zeppole with cherries in syrup.
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