St. Joseph's Zeppole

Method

1. Bring water, a pinch of salt, a pinch of sugar, and butter to a boil in a pot. As soon as it boils, add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a ball. Remove from heat and let cool slightly.
2. When the dough is warm but not hot, add the eggs one at a time, mixing well after each addition until the dough is smooth, sticky, and holds its shape. The number of eggs may vary depending on size.
3. For the pastry cream: heat the milk with the lemon zest in a saucepan. In another bowl, mix sugar and flour together. Add a small amount of the hot milk to the sugar-flour mixture and stir to dissolve any lumps. Add the egg yolks and mix until smooth. Pour in the remaining milk and stir to combine. Cook over medium heat, stirring constantly, until the cream thickens. Remove from heat, add a knob of butter, and stir until glossy. Let cool, then remove lemon zest.
4. Heat oil for frying to about 170°C (340°F). Cut a piece of parchment paper and oil it lightly. Using a piping bag fitted with a star tip, pipe rings of dough onto the parchment. Carefully slide the parchment with the dough into the hot oil. Fry without turning until the zeppola cracks and turns golden brown on the bottom, then flip and fry the other side. Drain on paper towels.
5. Assemble the zeppole: using a piping bag, fill the center of each zeppola with pastry cream and some amarene cherries (or cherry jam). Pipe more cream on top in a spiral, place two amarene cherries on top, and dust with powdered sugar.