The staples are a typical Neapolitan dessert that you can find every day in every pastry shop in every corner of the city, but they are also a typical carnival dessert, donuts of leavened dough that are fried and finally sprinkled with sugar.
In my house we have never had a staple recipe because finding a good recipe that you can prepare at home is like finding a needle in a haystack so we have always and only prepared the classic potato zeppole with my grandmother's traditional recipe.
Then it happens that one day your parents arrive at home saying that they have tasted the best staples in the world at a friend's house ... incredulous and curious as a cat this year instead of donuts I decided to try this legendary recipe of staples by Ivana and ... I can say that they are a show, they are soft, fragrant and do not absorb oil: P
How to make the staples
In a large bowl arrange the flour. Make a hole in the center and place the butter cut into chunks, the sugar, the vanilla, the grated lemon zest, a pinch of cinnamon, a pinch of salt and the eggs.
Dissolve the yeast in just warm water and start pouring it into the bowl with the ingredients by hand.
Knead the mixture until the water is completely absorbed. Form the dough into a ball.
On a floured pastry board, roll out the dough a little at a time with a thickness of half a centimeter
With a bowl cut the dough to obtain a circle and in the center make another circle with a smaller glass.
Gradually arrange the staples obtained on a surface sprinkled with flour.
Cover with a cotton cloth and let the staples rise for 2 hours.
After 2 hours, heat the peanut oil in a large pan.
Fry the staples turning them several times on themselves until they are uniformly golden.
Lift them with a slotted spoon and place them on absorbent paper to remove excess grease.
Immediately pass them in the sugar in which you have added a pinch of cinnamon.
Serve your staples still hot.
And here is a detail of the soft interior and moreover they do not even absorb oil .. a real pleasure!