Small Fried Doughnuts
calories: high
category: dessert
cost: medium
difficulty: high
preparation time: 105
Ingredients
White flour 200 gr.
Butter 100 gr.
Castor sugar one spoonful
Vanilla sugar 1 packet
Eggs (very fresh) 6
Salt a pinch
Sour cherry jam 4 spoonfuls
Oil for frying
For the Custard Milk ¼
Egg yolks 3
Sugar 60 gr. White flour
Lemon rind one piece
Vanilla a small piece
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Wine Tips
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Butter 100 gr.
Castor sugar one spoonful
Vanilla sugar 1 packet
Eggs (very fresh) 6
Salt a pinch
Sour cherry jam 4 spoonfuls
Oil for frying
For the Custard Milk ¼
Egg yolks 3
Sugar 60 gr. White flour
Lemon rind one piece
Vanilla a small piece
See our
Wine Tips
for your meals
Preparation Prepare the custard by boiling the milk with the lemon rind and the vanilla. Put the egg yolks into a small bowl and add the sugar. Whisk them until you have obtained a frothy mixture. Add the flour and go on mixing with a wooden spatula and removing any lumps which may have formed. Then add the boiling milk, a little at a time.
Pour the mixture into a pot and let it cook at a very low heat. Go on mixing never letting it boil. Then pour it into a bowl and let it cool mixing it often.
Prepare the zeppole. Put the butter into a heavy pot and add the castor sugar, vanilla sugar, two glasses of water and a pinch of salt. Bring it to a boil and sieve the flour in. Turn the mixture around with a wooden spoon until it is smooth. Keep the heat very low and continue mixing briskly until it becomes smooth and elastic. It will be ready when the mixture starts to come away from the bottom of the pot by itself. At this stage, take it off the heat and let it cool.
Separate the egg yolks from the whites and add them one at a time - first the whites then the yolks - and mix until each one is completely absorbed into the mixture. When it is ready, take a confectioner's bag or a slightly greased spoon and make the zeppole about the size of a walnut and arrange them on a grease-proof paper.
Heat the oil into a frying pan and when it is hot fry the zeppole till they swell up and brown. Put them onto paper to drain off excess oil then arrange them on a serving dish. Pour over the custard and the sour cherry jam and serve at table. The Chef's tips Primitivo di Mandria is a soft warm sweet 15° wine to be served at 15° C. Curiosity There are special traditional dishes for celebrating Saint days and these become famous although the original reason is forgotten. This recipe is named after the saint who is the symbol for all fathers and is thus Father's Day in Italy.
Pour the mixture into a pot and let it cook at a very low heat. Go on mixing never letting it boil. Then pour it into a bowl and let it cool mixing it often.
Prepare the zeppole. Put the butter into a heavy pot and add the castor sugar, vanilla sugar, two glasses of water and a pinch of salt. Bring it to a boil and sieve the flour in. Turn the mixture around with a wooden spoon until it is smooth. Keep the heat very low and continue mixing briskly until it becomes smooth and elastic. It will be ready when the mixture starts to come away from the bottom of the pot by itself. At this stage, take it off the heat and let it cool.
Separate the egg yolks from the whites and add them one at a time - first the whites then the yolks - and mix until each one is completely absorbed into the mixture. When it is ready, take a confectioner's bag or a slightly greased spoon and make the zeppole about the size of a walnut and arrange them on a grease-proof paper.
Heat the oil into a frying pan and when it is hot fry the zeppole till they swell up and brown. Put them onto paper to drain off excess oil then arrange them on a serving dish. Pour over the custard and the sour cherry jam and serve at table.
