Ingredients
- 1/2 l of water
- 140 g butter
- 300 g of Arifa organic flour
- grated peel of 1 lemon
- 6 eggs
- 1 pinch of salt
- 40 g of sugar
- black cherries in syrup
- powdered sugar
- lard for frying (or olive oil)
- custard
- cocoa cream
Preparation
Pour the water, butter and pinch of salt into a saucepan.
Place on the heat and melt the butter.
Once this has happened, remove the pan from the heat and add the flour all at once, mixing well until a smooth ball forms.
Now return to medium heat for a few minutes, then turn off and add the sugar, mixing well.
Let the mixture cool and then add the grated peel of a lemon and the eggs, one at a time.
Now the dough is ready: cut the baking paper into 6 cm squares and with a pastry bag full of dough, form a spiral, starting from the center, passing twice around the edge, to make it higher, so that the cream will not come out afterwards.
Fry the zeppole in plenty of hot oil, gently immersing them with the baking paper (which you will remove immediately after immersion), until they are golden. Drain the excess oil and then, always with the pastry bag, pour some cocoa cream inside the zeppole and then some custard and decorate with a syrup-soaked cherry.
Sprinkle with icing sugar and serve.
I also filled them halfway up the zeppola, for an even more delicious filling!
