Cook Anna Prezio (73 years): “These light and golden cakes are a tradition”

He ZEPPOLE DI SAN GIUSEPPE It is a delicious Italian dessert originating in Naples that is usually eaten in the week of March 19. It is said that it is a typical Father’s Day, which is celebrated that same week. There are also those who say that their origin is in 500 BC during the celebrations of Liberalia in Rome. Whatever, it is a real delight that everyone should try at least once in a lifetime.

If you want to try these sweets but you are not in Italy, do not worry, we have the solution. Just continue in Instagram to Anna Prezioa 73 -year -old Italian who shares Traditional recipes from the south of the country. In his latest video published in the account his daughter manages, Anna teaches us to prepare these delicious light and golden cakes made with love following her mother’s recipe.

The elaboration is very simple and the final result is worth it. For Anna Prezio these light and golden cakes are a tradition. Although preparing them may seem difficult at first glance, you just have to follow the instructions of this recipe. Besides, You can fill them with the ingredients that you like the most and surprise your guests with these Zeppole di San Giuseppe.

The step by step

Ingredients:

• 200 ml of whole milk.
• 150 grams of flour.
• Butter.
• 12 eggs.
• Sugar.
• Cornstarch.
• Lemon zest.
• Vanilla extract.

Elaboration:

1. To prepare the zeppole mass begins by adding in a blender the flour, oil and boiling water and beat until integrating.
2. Incorporates The eggs one by one Blowing at medium speed for a homogeneous mass.
3. Pass the mixture to a pastry bag and distribute it through a baking sheet. Leave Cook at 175 degrees Until it is golden.
4. For the filling of the pastry cream you have to beat the Egg yolks and sugar Quickly until you get a spongy mixture.
5. Add the flour, lemon zest and milk And it carries the entire mixture to a bowl to cook in the water bath until it gives rise to a silky and thick dough.
6. Cut the dough of the zeppole in half and Distribute the custard to the surface. Sprinkle with icing sugar and crown with a cherry if desired.