Custard-Filled Castagnole

Method

1. First, make the pastry cream: in a saucepan, heat milk, cream, and the seeds and pod of a vanilla bean.
2. In a separate bowl, whisk egg yolks with sugar, then add cornstarch and mix well.
3. When the milk is hot, remove the vanilla pod and pour the milk slowly into the yolk mixture, whisking constantly.
4. Return everything to the saucepan and cook over medium heat, stirring continuously until thickened.
5. Remove from heat, cover with plastic wrap directly on the surface, and let cool.
6. For the castagnole dough: in a bowl, combine sugar with vanilla seeds.
7. Add sifted flour and baking powder, eggs, softened butter, grated lemon zest, anise liqueur (or orange juice), and a pinch of salt.
8. Mix with a fork, then knead by hand until a uniform dough forms.
9. Transfer to a lightly floured surface, shape into a log, and cut pieces of about 20 g each. Roll into balls.
10. Fry the balls in oil at 140°C, turning frequently, for about 4 minutes until golden brown. Drain on paper towels.
11. While still warm, roll in granulated sugar.
12. Fill a pastry bag with cooled pastry cream and inject it into the castagnole.