Zeppole

Directions

For Dough:

1. Into small saucepan over high heat add water, butter, and salt. Bring to a boil stirring constantly.
2. When butter melts whisk in flour and stir until batter gets smooth and doesn’t stick to sides of pot.
3. Remove from heat, transfer to bowl and let come to room temperature.
4. When cooled add eggs one at a time, mixing well after each addition.
5. Refrigerate while cream is made, about 20-30 minutes.

For Filling:

6. In small bowl beat egg yolks with sugar.
7. Add flour, stirring well to combine.
8. In saucepan over medium high heat add milk and lemon zest and bring to a boil.
9. When boiling remove from heat and slowly add egg mixture, whisking until smooth.
10. Return to medium heat whisk until cream thickens.
11. Transfer cream to a bowl, covering top with parchment and allowing to cool.

For Assembly:

12. Cut eight 3-inch squares from parchment or foil.
13. Transfer dough to a pastry bag with a star tip and pipe out a ring onto each square, about 2 inches in diameter and forming a doughnut shape.
14. Pour oil to a depth of several inches in a heavy pan and heat to 320°F.
15. Drop the zeppoles still on square pieces into oil one or two at a time. Paper or foil squares will detach; remove with tongs.
16. When puffy and golden in color remove zeppoles with slotted spoon and drain on paper towel-lined tray or platter.
17. When cool, fill another pastry bag with star tip with cream filling.
18. Slice zeppole in half and fill bottom half with a ring of cream.
19. Place top half of zeppole back on and finish with cream to fill hole.
20. Place a cherry on top of cream in center of each zeppole and dust lightly with powdered sugar.
21. Serve immediately.