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Traditional Italian Zeppole

Thu, 7 December 2017

Traditional Italian Zeppole

Zeppole

SERVES 6 PEOPLE

 

Ingredients

  • 300 ml water
  • 125 unsalted butter
  • pinch of salt
  • 250 gr 00 flour
  • 5 eggs
  • lemon zest
  • Vanilla essence
  • Icing sugar for decoration

 

They can be served with custard and cherries, chocolate cream, whipped cream and fruit

 

 

Directions

 

·         In a medium saucepan combine the butter, salt and water over medium heat. Bring to a boil.

 

·         Take pan off the heat and stir in the flour with rapid strokes to avoid lumps.

 

·         Return pan to low heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.  A thin white layer should form at the bottom of the pan.

 

·         Transfer the flour mixture to a medium bowl and add eggs, 1 at a time, incorporating each egg completely before adding the next.

 

·         Add vanilla essence and lemon zest.

 

·         Transfer the dough to a pastry bag and create little circles on greaseproof paper.

 

·         Cook in the oven at 200 degrees for about 25 minutes till golden.

 

·         Fill the centre with custard and a cherry on top sprinkling some icing sugar.

 

·         Arrange on a platter and serve immediately.

 

 

 

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