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Zeppole di San Giuseppe39393939 sweet pastries from Puglia Recipe

Zeppole di San Giuseppe39393939 sweet pastries from Puglia

Recipe Ingredients for Zeppole di San Giuseppe39393939 sweet pastries from Puglia

AmountIngredient
For the fried Teigkringel
500 grams Flour
700 grams Water
125 grams Butter
1 pinch Salt
1st Lemon 12th Eggs
Powdered sugar
For the cream:
50 g Flour
500 ml Milk
4th Yolks 100 grams
Sugar
Also:
Oil for deep frying

Zeppole di San Giuseppe39393939 sweet pastries from Puglia Recipe Directions

For the dough: In a saucepan, bring water, salt, butter and grated rind of lemon to a boil. Add the flour. Stir slowly with a wooden spoon until the dough can be easily solved by the pot bottom, then pull off the heat and let cool. Stir in the eggs one by one. Mix everything evenly and let stand for about an hour.

From the mass and shape curls round fry in hot oil until they become a golden brown color.

For the cream (Italian Crema pasticciera): The egg yolks with the sugar and flour in a bowl until a homogeneous mass is obtained without flour typing. Pour the mixture into a saucepan. The room gradually add hot milk. The resulting raw cream on the stove (medium heat) stirring constantly bring to a boil. When the cream is boiled, can pull off the heat and cool.

The fried Teigkringel with the congealed cream and garnish as desired provided either with chocolate or jam on top.


 

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