Recipes / Dessert
Difficulty Difficult
60 MIN
Fried
10 Portions
Partners
1
Cream: heat the milk. Beat the egg yolks with the sugar and sift the flour over the mixture. Stirring continuously, pour in the milk a little at a time. Keep stirring, and cook the cream over a moderate flame, continuing to cook for 2 min from when it starts to boil. Remove from the heat and flavour with CANNAMELA ground cinnamon.
2
Cover the cream with cling film and leave to cool.
3
Zeppole: In a saucepan on the stove, melt the salt, sugar and butter in the water, then bring everything to the boil. Pour in the flour all at once, stirring vigorously with a whisk. Cook for 2-3 minutes, then remove from the heat, stir for 1 min to cool the mixture down and add one egg at a time, whisking vigorously.
4
Cut out lots of 10 cm squares from the baking paper. Transfer the mixture into a piping bag with a star-shaped nozzle and pipe small doughnuts with a diameter of 5-5.5 cm onto the baking paper.
5
In a saucepan, heat the frying oil and add a few zeppole at a time. When they are golden and puffy, drain on some kitchen paper.
6
Place the cream in a piping bag and fill each zeppola with a tuft of cream.
7
Top the zeppole with a black cherry in syrup and serve.
