Ingredients:

For the Dough:

• 500g (4 cups) all-purpose flour
• 60g (1/4 cup) sugar
• 60g (1/4 cup) unsalted butter (softened)
• 10g (2 tsp) salt
• 25g (1 tbsp) fresh yeast or 7g (1 packet) dry yeast
• 200ml (3/4 cup) lukewarm milk
• 1 egg
• Zest of 1 lemon
• Vegetable oil (for frying)
• Granulated sugar (for dusting)

For the Crema Pasticcera (Custard Cream):

• 500ml (2 cups) whole milk
• 100g (1/2 cup) sugar
• 4 egg yolks
• 40g (1/3 cup) cornstarch
• 1 vanilla bean (or 1 tsp vanilla extract)
• Zest of 1 lemon

👩‍🍳 Method:

Preparing the Dough:

1. Activate the yeast: Dissolve yeast in lukewarm milk with a pinch of sugar. Let sit for 10 minutes until frothy.
2. Combine ingredients: In a large bowl, mix flour, sugar, and salt. Add the egg, butter, lemon zest, and activated yeast mixture.
3. Knead: Work the dough until smooth and elastic (around 10 minutes). Cover and let rise for 1 hour or until doubled.
4. Shape: Divide the dough into small balls. Roll each into long ropes and wrap them around metal cannoli tubes.
5. Second rise: Let the wrapped dough rest for another 20 minutes.

Frying the Cartocci:

1. Heat vegetable oil to 170°C (340°F).
2. Fry the cartocci until golden brown, turning frequently.
3. Drain on paper towels and roll in granulated sugar while still warm.
4. Carefully remove the tubes once slightly cooled.

Making Crema Pasticcera:

1. Heat milk with lemon zest and vanilla until just simmering.
2. In a bowl, whisk yolks and sugar until pale. Add cornstarch and mix well.
3. Slowly pour the warm milk into the yolk mixture while whisking.
4. Return the mixture to the pot and cook over low heat until thickened, stirring constantly.
5. Cool the crema pasticcera, covering the surface with plastic wrap to prevent a skin.

Assemble:

1. Fill a piping bag with crema pasticcera.
2. Pipe the cream into both ends of each cartoccio until full.
3. Serve immediately or refrigerate for up to 1 day.