Fried St. Joseph's Zeppole

Method

1. Place water in a saucepan. Heat until warm, then add butter cut into small pieces and salt. Melt the butter over moderate heat without boiling, then bring to a boil.
2. As soon as it starts boiling, remove from heat and add all the sifted flour at once. Stir vigorously until a smooth dough forms.
3. Return the saucepan to moderate heat and cook, stirring constantly, until a white film forms on the bottom of the pan.
4. Transfer the dough to a cold bowl and let it cool until lukewarm.
5. Add the eggs one at a time, ensuring each is completely absorbed before adding the next. Mix well.
6. Transfer the dough to a piping bag fitted with a large star nozzle. Pipe zeppole shapes onto parchment paper.
7. With scissors, cut the parchment paper around each zeppola.
8. Heat oil to 180°C (350°F). Carefully lower the zeppole (still on the parchment paper) upside down into the hot oil. Fry without moving until they puff up and the paper detaches on its own.
9. Remove the parchment, turn the zeppole over, and fry the other side until golden brown.
10. Drain on paper towels and let cool completely.
11. Dust generously with powdered sugar.
12. Fill with pastry cream and top with sour cherries in syrup.