|0.5 litre water|
|Molino Cosma superfine (“00”) flour for cakes||400 g|
|Pinch of salt|
|Liqueur (rum or grappa)|
|1 sachet baking powder|
|Whole eggs||To taste|
|Molino Cosma superfine (“00”) flour||50 g|
Boil the water with the butter and the flour. Turn the heat off and place the mixture in a bowl to cool (but not to go completely cold).
One at a time, add the liqueur, sultanas, yeast and eggs until the mixture reaches the right consistency (neither too hard nor too soft).
To make the cream, beat the egg yolks with the sugar then sift over the flour. Mix well, pour in the cold milk, continue to beat together, then add the lemon zest. Bring the cream to the boil and cook for 2-3 minutes.
Make the fritters, allow to cool then insert the cream with the help of a pastry bag.