ZEPPOLES LACTOSE FREE, BAKED INTO OVEN.

Recipe taken from lapiccolaquaglia.altervista.org

 I had eaten one zeppola and I was amazed to discover that they were zeppoles lactose free!

This recipe was given to me by my cousin so I immediately wanted to imitate it, because now I have to copy everything.. next year I’ll do a version suitable for everyone: gluten-free, dairy-free, without eggs and everything else ahahahahh

Ingredients:

For the choux pastry:

250 ml of water
180 ml extra virgin olive oil
1 teaspoon salt
250 grams of flour 0
6 eggs

For the cream:

500 ml of soy milk
100 grams of brown sugar
1 organic lemon scratch
50 grams of flour 0
50 grams of potato starch

For decoration:

Sour cherries in Syrup
Powdered sugar

Preparation time:

15 minutes

Rest time:

10 minutes

Cooking time:

20-30 minutes (I used the gas oven, for the electric one start to control the cooking from 15 minutes onwards)

Preparation:

Place in a pan the water, oil and salt.

When it boils, quickly pour the flour all at once and stir vigorously until the mixture does not detach from the walls of the pan: you will have to form a soft dough, compact and homogeneous. If it seems that the dough starts to scorch turn off the heat.

Pour into a bowl and let it cool down for good.

Preheat oven to 200 degrees.

Join to the cold mixture the eggs, one by one, slamming with a wooden spoon until the dough will form air bubbles.

Put it in a pastry bag with a large star-shaped nozzle of about 3 cm and form several donuts with closed bottom on a baking paper. If it result useful, you can draw the circles with a glass.

When finished, place in preheated oven to 200 degrees and cook for about 20 minutes without ever opening the oven, in the highest part.

Once this time has passed, if your zeppolas lactose free will be colored you may switch off and slightly open the oven door to see if the zeppole goes down, if yes cook a few minutes more. Let them dry thoroughly before removing them permanently from the oven.

Into the meanwhile you are cooking zeppolas, you can prepare the pastry cream.

In a pan, beat the eggs with the sugar and the lemon zest, until you got a clear color.

Add the flour and, little by little, the cold soy milk. Place on a low heat and, scrambling, let it boil 5 minutes.

Turn and work until the cream will not become very firm, almost harsh.

If the appearance seems too liquid, add another tablespoon of flour and mix again to remove the lumps: whip in photography is excellent for this type of preparation.

To give a more yellowish color, if you look too clear, you can add a pinch of turmeric.

Let cool the cream, mixing occasionally to avoid formation of a surface skin, once both zeppole and cream will be cold, you can decorate with the help of the pastry bag.

Finish the whole process, cutting in half a black cherry or sour cherry and placing it on top of each one of zeppolas lactose free and sprinkle with powdered sugar.

Recipe and images by Ilaria.

recipe and images from lapiccolaquaglia.altervista.org