St. Joseph's Zeppole

Method

1. Preheat the oven to 200°C (then reduce to 180°C when baking).
2. In a saucepan, combine water, salt, sugar, oil, and lemon zest. Bring to a boil.
3. Remove the lemon zest, add all the flour at once, and stir vigorously until the dough forms a ball and pulls away from the sides.
4. Transfer the dough to a bowl and let it cool slightly.
5. Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a star nozzle and pipe ring shapes onto a buttered baking sheet.
7. Bake at 180°C for about 40 minutes until golden and dry.
8. Meanwhile, prepare the pastry cream (see linked recipe). Optionally add a small glass of rum to thin the cream.
9. Let the baked zeppole cool completely, then slice them horizontally with a knife.
10. Fill the bottom half with pastry cream, replace the top, and add more cream in the center hole.
11. Top each zeppola with an amarena cherry and a few drops of syrup.
12. Dust with powdered sugar.
13. Refrigerate for about 1 hour before serving.