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St. Joseph's zeppole

Hello friends!

Tomorrow March 19 St. Joseph's and Father's Day, why not prepare soft donuts to celebrate?
in Naples are a must, with their beautiful cherry syrup to garnish set up but I opted for the strawberries to cherries since I have not found!

Prepararte choux dough (the recipe for this pasta I got it from the mythical Blog Mysia,)

100 g butter 250 ml water


150 g flour 1 pinch salt 1

teaspoon sugar 4 eggs grated lemon zest

Preparation:

Melt the butter in a saucepan or in microwave, add water and salt and bring to a boil. Turn off and stirring without forming lumps, We add the flour and sugar. When the mixture is smooth put it back on heat and stir until the pasta is detached from the walls of the pot. Turn off the heat, let cool and add eggs one at a time and then the grated lemon rind.

Lay a sheet of parchment paper on a plate, put the dough into a pastry bag and circles on the outside close to spiral inward. the size depends on how you want the donuts if smaller or larger.

Bake for about 30 minutes to 180 ^.

If you want those fried, place the dough on the individual sheets of baking paper to slide the zeppole directly into the hot oil, after a short baking paper comes off and you can, help with pliers, pull it out from the pan.

Now that you have ready zeppole prepare the filling, I use the classic dish of creamy yellow, the found here in the place of cream and strawberry tart.

Once cooled and cream filled donuts the donuts and put on the black cherry syrup or in my case, strawberries or any fruit you want!

Best wishes to all fathers!

Debora