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🍰 Crispy Zeppole with Homemade Vanilla Cream

761 kcal · 30 min · 4 servings

Ingredients

• milk 200 ml
• egg yolks 3 pcs.
• sugar 70 g
• cornstarch 25 g
• vanilla extract 1 tsp
• whipping cream 50 g
• water 250 ml
• butter 60 g
• salt 0.25 tsp
• wheat flour, Type 405 200 g
• eggs 5 pcs.
• lemon zest, grated 0.5 tsp
• sunflower oil 2 L
• powdered sugar 50 g

Instructions

1. 1. Pour a portion of the milk into a small saucepan.
2. 2. Whisk the milk together with the egg yolks, sugar, starch, and vanilla extract until the mixture is smooth and lump-free.
3. 3. Add the remaining milk and the cream to the mixture.
4. 4. Place the saucepan over medium heat.
5. 5. Stir the cream constantly and bring it to a boil once.
6. 6. Let the cream simmer for about 5 to 6 minutes.
7. 7. Press the finished cream through a fine sieve into a bowl.
8. 8. Transfer the cream into a shallow dish.
9. 9. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming.
10. 10. Put the water, butter, and salt into a saucepan.
11. 11. Bring the mixture to a boil.
12. 12. Remove the saucepan from the heat and add all the flour at once.
13. 13. Stir vigorously until a large dough ball forms.
14. 14. Place the saucepan back on the stove and continue stirring the dough for 1 to 2 minutes.
15. 15. Make sure a white film forms on the bottom of the pan.
16. 16. Remove the dough from the heat and transfer it to a large mixing bowl.
17. 17. Grate the lemon zest over the dough.
18. 18. Stir the dough briefly to allow the hot steam to escape.
19. 19. Let the dough cool down briefly.
20. 20. Pour the sunflower oil into a large pot.
21. 21. Heat the oil to approximately 160 to 170 degrees Celsius.
22. 22. Test the oil temperature by holding a wooden stick in it.
23. 23. The oil is ready when small bubbles form around the wooden stick.
24. 24. Dip an ice cream scoop into the hot oil.
25. 25. Use it to scoop out dough balls and place them carefully into the oil.
26. 26. Fry the zeppole until they are golden brown.
27. 27. Remove the finished zeppole from the oil and let them drain on kitchen paper.
28. 28. Whisk the cooled vanilla cream briefly with a whisk.
29. 29. Fill the cream into a piping bag fitted with a large filling nozzle.
30. 30. Poke a small hole into the side of a zeppola with the nozzle.
31. 31. Fill the zeppola with the vanilla cream.
32. 32. Dust the filled zeppole with powdered sugar.
33. 33. Serve the zeppole best fresh.

Nutrition per serving

• kcal: 761
• Protein: 14 g · Fett/Fat: 43 g · Carbs: 79 g