Tortelli di Carnevale: prepare them like this!

Once fried, the tortelli can be filled with pastry cream or left empty and sprinkled with white sugar. For a greedy variation they could also be filled with chocolate or lemon cream and then with avelo sugar, cocoa or flavored icing.

Ingrediants:
80 grams of flour 00
2 eggs and 2 yolks
25 gr of butter
25 grams of sugar
250 grams of milk
4 gr of baking powder
zest of half a lemon
2 tablespoons of dark rum
sunflower oil for frying
granulated sugar to finish

Preparation:
In a saucepan, combine milk, butter, sugar and lemon zest and bring to the boil. Pour in the flour mixed with the yeast in one go and mix until you get a ball that will come off the sides of the pot. Over low heat, continue cooking for a few minutes, until a slight patina tends to form on the bottom of the pan.
Pour the mixture into a bowl and let it cool.
Once warm, add the eggs one at a time, mixing with an electric mixer and do not add the next one until the previous one has been completely absorbed by the dough. Finally add the rum too.
Heat the oil to 160 ° and dip small quantities of dough with the help of two teaspoons: the ideal dose is the equivalent of half a teaspoon of dough, because then it will swell a lot.
Drain the tortelli from the oil and pass them in the granulated sugar.
The tortelli are empty inside: they can be eaten like this or stuffed with delicious custard.