Summary

Ingredients

For the dough:

• 500 g wheat flour (type 00 or type 405)
• 50 grams sugar
• 50 g lard, melted
• 0.25 liter ¼ milk, lukewarm
• 1 egg (s)
• 8 g salt
• 3 g dry yeast (brewer`s yeast)
• Peanut oil for deep-frying, approx. 1.5 liters
• sugar
• Grease for the tin

For the cream:

• 0.25 ¼ organic lemon (s), remove the zest it
• 4 egg yolks
• 1 vanilla pod (s)
• 125 g suar
• 0.5 liter ½ milk
• 40 grams flour

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Instructions

1. For the batter, divide the milk between two bowls. The salt is dissolved in one, the dry yeast in the other. In a third bowl, whisk the egg yolks.
2. Put the flour and sugar in a large bowl. Then place the whisked egg yolks in the middle and mix with a fork. Then add the dissolved yeast and finally the salted milk. Mix everything with each ingredient. Finally, add the liquid lard.
3. Mix well and then knead the dough on the work surface for at least 15 minutes. Now cover the dough for two hours at 50 ° C in the oven to double the amount.
4. Cut 70 g pieces from the dough and roll them out into a 30 cm long sausage. Wrap these tightly around foam roll molds (three turns). At the edge there should be 1 cm space on the right and left because the dough is still rising. So that the rolls do not dissolve in the deep fryer, the two ends are tucked under the adjacent turn.
5. Place on a greased baking sheet, cover with baking paper and let rise in the oven at 50 ° C for another hour.
6. Fry slowly in peanut oil at 160 - 170 ° C (not hotter!) (Approx. 6 - 7 minutes). Tweezers are useful for this. When the cartocci are light brown, they are turned over. Drain and place on paper towels to cool. Fry the next cartocci.
7. For the cream, heat most of the milk, a vanilla pod (cut open and scraped out) and the zest of 1/4 lemon. Not cook! Sift to remove the lemon.
8. Add the remaining egg yolks, flour and sugar to the rest of the milk, stir everything together and pour through a sieve into the warm milk that has already been sieved. Keep heating everything until the cream thickens, like pudding. Not cook! Stir constantly because the cream burns easily!
9. To cool, put the mass in a wide form and cover with foil. The foil must touch the cream so that no skin develops. Let everything cool down in the refrigerator. The cream should be lukewarm at most.
10. To finish, remove the tubes from the cartocci (they are usually cut lengthways and can be easily squeezed) and fill with the cream using a piping bag. Finally, toss the still warm cartocci in sugar.