Description
I already told you about the feast of St. Giuseppe, which is celebrated in Italy on March 19. This day is considered to cover a generous table for everyone. Share another recipe of typical dishes from that table.
Ingredients
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Chicken egg
6 piece
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Flour
175 g
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Milk
250 ml
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Sugar
130 g
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Butter
75 g
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Water
250 g
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Lemon
1 piece
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Vanilla
0.5 piece
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Vegetable oil
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Cherry
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Powdered sugar
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Salt
Cooking
To prepare the products.
To prepare the custard: heat in a saucepan the milk with the vanilla pod, previously to cut and scrape the seeds there.
At this time mix with a whisk 3 egg yolks with sugar.
Add 25 g sifted flour or corn starch. Mix well, avoiding formation of lumps.
Of warm milk remove the vanilla pod and gradually add the milk into the egg-flour mixture is well stirred, preventing the formation of lumps.
Return mixture to saucepan and on low heat boil down the cream until thick, stirring constantly. Ready cream to tighten with cling film, preventing severiana, and cool.
To prepare the choux pastry: heat in a saucepan, 250 ml. of water with a pinch of salt and 70 g of butter, cut into pieces.
As soon as the oil or water will start to form bubbles, turn off the heat, add 150 g sifted flour and mix vigorously with a wooden spatula.
To turn on the fire and mix the dough with spatula on low heat until a smooth lump of dough.
Move the wad of dough in a bowl, add the sugar and lemon zest. Mix well. You can use the mixer.
In the process of mixing add one egg, knead the dough until smooth.
The dough is ready transfer to a piping bag and parchment paper squeeze, helical movement from the city center, 2 rings superimposed on each other with the "bottom". Send the resulting blank in the oven preheated to 180 C for 5 minutes so that the dough is "grabbed". So it will be easier to lower the workpiece in the fryer. Sometimes each billet is extruded on a separate square of parchment and dipped in the fryer at once with the paper, whereupon the paper is removed with forceps.
Heat the oil for deep frying. Fry a few doughnuts at a time until Golden brown, remove with a slotted spoon and spread on paper towels to rid of excess fat.
Fill a pastry bag the cooled custard. Squeeze the cream into the center of each doughnut.
The middle of each doughnut with the cream garnish with cherry.
When serving, sprinkle with powdered sugar.
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