- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 4 whole eggs
- 4 egg yolks
- 1 vanilla bean
- 2 tablespoons cornstarch
- 1½ cups all purpose flour
- ¼ cup sugar
- a pinch of salt
- 1 teaspoon baking powder
- ⅓ cup melted butter at room temperature
- 2 large eggs, lightly beaten
- 2 tablespoons of rum
- the zest of half a lemon, finely chopped
- frying oil
- powdered sugar to dust the castagnole
Pastry Cream Filler:
- Place half the sugar in a mixing bowl and mix with the cornstarch.
- Slowly add the eggs and yolks and mix until all is incorporated.
- Bring milk, cream, the rest of the sugar and scraped vanilla bean to a boil over medium heat.
- Add half the hot liquid to the yolk mixture.
- Place this back into the rest of the cream and place over medium heat and bring to a rolling boil while whisking very fast.
- The pastry cream should be a little thick.
- Whisk for 2-3 minutes over medium high heat and then transfer to a bowl.
- Cover with plastic wrap and cool in the refrigerator before piping into castagnoles
- Mix the dry ingredients together, except the zest, and sieve them together into a bowl.
- Add eggs, rum butter and zest and mix till you have a soft smooth dough. Knead for a few minutes.
- Cutting a piece of dough at a time, roll the dough to form 2 cm thick cylinders.
- Cut the cylinders in pieces of the size of a large cherry and roll them between your hands to form little balls.
- Meanwhile start heating the oil, in a fryer if you have one or into a deep pot.
- The oil is ready when it reaches between 160 and 170C.
- If the oil is too hot the castagnole will brown too quickly leaving the center half cooked.
- Once the oil is ready fry a few castagnole at a time (to avoid cooling the oil too much) till golden brown and puffed up.
- Drain on paper towels and let cool.
- Dust with confectioner sugar
- Fill a pastry bag fitted with a round tube with the pastry cream. Pipe a small amount into the center.
Note: Makes around 40 fritters, You also could use a chocolate filling (fill them with Nutella works good!) instead of the custard.
Photo Credit: justapinch.com
Source : http://www.justapinch.com/recipes/bread/sweet-bread/italian-doughnuts.html