Zeppole 'e S.Giuseppe

ingredients:
200 grams of sugar, 400 grams of flour, 12 yolks of eggs, 250 grams of butter 3 egg yolks, 250 g of jam, vanilla, milk, icing sugar.

In 1/2 liter of water, cook butter and salt. Once on the boil, turn off the heat and slowly pour the flour, stirring until 'the mixture clings to the pot. Once cooled, add the 3 egg yolks and 9. With a syringe to make pastry donut hole in the center. Fry them in oil. After baking, remove any residual oil helping with paper towels. Pour the powdered sugar and garnish with cream made ??with milk (1/2 liter), sugar, 3 egg yolks and vanilla. Eventually, the cream you put a teaspoon of jam (preferably cherry).

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'O Baba'

ingredients:
350gr.di flour, 250gr.di butter, 2 tablespoons sugar, 5 eggs, 1 yeast, salt, cream. sugar and rum.

After dissolving the yeast add you flour and let rise for about an hour. Once the volume and 'increased, along with the rest of the flour, adding salt, eggs and butter, beating until' do not come off 'from the container. Adagiatelo in the mold that you have previously greased with butter. Let rise in a dry place and then put it in the oven already 'hot for twenty minutes. Meanwhile, prepare the mixture to wet the baba 'by mixing sugar and rum in hot water, finished cooking, pour over the cake. Finally garnish with whipped cream.

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'E chiacchiere

ingredients:
300 gr flour, 100 gr butter, sugar, 2 eggs, salt, vanilla, oil for frying.

Mix flour, sugar and salt to form a small volcano in the center of which you will pour the eggs, butter and a teaspoon of vanilla extract. Knead until 'will not' soft. Make thin dough using a rolling pin, then cut it into strips and let them fry in hot oil and abundant. Once cooked put us in powdered sugar.

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'O sanguinaccio


ingredients:
100 gr. cocoa, 450 gr. of sugar, 2 tablespoons of flour, starch, 250 ml of milk,
2 bags of vanilla, cinnamon, butter, 50gr. cedar, candied fruit.

Mix in a bowl of cocoa, sugar, flour, milk, a tablespoon of starch, cinnamon, a teaspoon of vanilla extract, a bit of butter. Cook until boiling. Remove from heat and add another sachet of vanilla and cedar. Serve cold with the chatter.
In the old days, the original recipe included the use of pig's blood (hence the name) that was cooked with milk, sugar, flour, cocoa, cinnamon, vanilla and candied fruit.