Zeppole Napoletana Campania Naples Region Recipes

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

Steps:

• Pre-heat oven at 375 degrees. In a medium pot bring to boil the water, butter, salt and sugar. Then, add the flour and stir with a wooden spoon until the dough detaches itself from the sides of the pot. Place the dough into a Kitchen Aid mixer and add the eggs one at a time. Work the dough until the eggs are completely incorporated. Set aside the dough and let rest for 1/2 hour before you use. To make the pastry filling, mix 2 ounces of cold milk, 4 egg yolks, sugar and cornstarch. Whisk together until nice and creamy. Set aside. Bring to boil the rest of the milk with the vanilla and lemon zest. Then, add the egg yolk and corn starch mixture whisking vigorously. Bring to a boil and remove from the fire. Pour the mix into a bowl and cover with Saran wrap. Let it cool down before using. Spray a sheet pan with non-stick cooking oil. Then, with a pastry bag make rings of dough 3 inches in diameter on the sheet pan. Bake at 375 degrees in the oven for 25 minutes. Let them cool down and slice in half. Fill with the pastry cream and decorate with whipped cream and candied cherries or any seasonal fruit. Buon Appetito