Fried St. Joseph's Zeppole

Method

1. Place water in a saucepan, add a pinch of salt, and warm until it begins to simmer. Add butter cut into small pieces and let it melt completely.
2. When the water comes to a boil and the butter is melted, add all the flour at once. Stir vigorously with a wooden spoon over moderate heat for 3-4 minutes until a white film forms on the bottom of the pan.
3. Transfer the dough to a cold bowl and let it cool for 4-5 minutes.
4. Incorporate the eggs one at a time using a wooden spoon, an electric mixer with whisk, or a stand mixer with paddle attachment. Make sure each egg is fully absorbed before adding the next. The final dough should be smooth and creamy.
5. Transfer the dough to a piping bag fitted with a large star nozzle.
6. Line a baking sheet with parchment paper. Pipe small swirls of dough onto the paper, about 4 per batch (depending on pan size). Do not pipe more than you can fry immediately after baking.
7. Bake the zeppole in a preheated oven until they puff up (time not specified; watch them carefully). Immediately after removing from the oven, transfer them to hot oil for frying.
8. Fry the zeppole in hot oil until golden brown on both sides. Drain on paper towels.
9. Fill the zeppole with pastry cream, top with amarena cherries in syrup, and dust with icing sugar.