martedì 22 maggio 2012

Zeppole (Campania - Italy)

Zeppole (Campania - Italy)
(This recipe is by Nuxia)
There are various recipes of Zeppole, filled with custard and no filling. This time, I present to you the one with the cream.    

                                                                                                       Ingredients:200 g of flour
60 g of sugar
1 tablespoon Cognac
peanut oil to taste
custard to taste
sour cherries in syrup
1 pinch of salt
400 g of water.

Pour into a small saucepan with high sides, 400 g of water, sugar, cognac and a pinch of salt. Bring to a boil and immediately remove from heat. Throw in one fell swoop the flour and mix with a whisk, dissolving any lumps, then replace the pot on the stove and cook for a few minutes until the mixture is elastic and will detach from the walls, forming a ball. Transfer the dough onto an oiled work surface and form as many cylinders to make gnocchi, suddivideteli into pieces 10 cm long; tighten a ring, Prick with a fork on top and fry in hot oil to 175 °C. Once golden, drain on absorbent paper and transfer them so that they lose the excess oil. Stuff the donuts with a teaspoon of sour cream decorated with syrup and sprinkle with powdered sugar.
Recipe of the 17/02/2012

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