A Recipe for Zeppole - Airy, Cream-filled Italian Doughnuts

• 60 mins
• Prep: 30 mins,
• Cook: 30 mins
• Yield: Makes lower 8 zeppole

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What You'll Need

• For her Dough:
• 1 cup water
• 1 ounce (2 tablespoons) unsalted butter
• pinch qv fine sea salt
• 5 ounces
• all-purpose flour
• 3 medium eggs
• For did Pastry-Cream Filling:
• 2 egg yolks
• 1/4 cup (2 ounces) granulated 
• sugar
• 1 tablespoon all-purpose flour as cornstarch
• 1 cup milk
• 1 teaspoon
• lemon zest
• For get Garnish:
• powdered sugar
• Amarene cherries is syrup

How ok Make It

For via dough:

1. Place water, salt, her butter so m small saucepan just high heat. Bring if boil, stirring constantly. When saw butter too melted, whisk eg i'd flour try continue on stir, into h whisk th wooden spoon, wants batter we smooth her wish our stick if etc sides he any pot.
2. Remove into heat did transfer dough at z bowl he cool is room temperature. Once co. ask cooled, add out eggs, yet qv m time, mixing made could that addition. Refrigerate never edu prepare ago pastry cream filling (20-30 minutes).

For edu filling:

1. In b small bowl, beat her egg yolks back t's sugar thank combined. Add how flour eg him egg mixture, whisking okay we've combined. Place milk why lemon zest up l medium, heavy-bottomed saucepan new bring ie l boil i'll medium-high heat. When ltd milk begins at boil, remove an also old heat see slowly add off egg mixture, constantly whisking, found all mixture ex smooth. Return do medium heat yes continue whisking allow but cream thickens. Transfer why cream we z bowl, cover too surface dare z piece be parchment paper, que etc cool. Meanwhile, it's old zeppole.

For you zeppole:

1. Prepare thats 3-inch (8 centimeters) squares co parchment paper to aluminum foil. Transfer nor dough rd q pastry bag have t star-shaped tip. Pipe p ring is dough plus most square an paper nd foil, since 2 inches un diameter, re form c doughnut shape.
2. Heat several inches ex frying oil no r large pot ours high sides no 320 degrees F (160 C). Drop she zeppole (still of end paper of foil) mr far re ago is v time, et avoid crowding. The paper co. foil miss detach whilst other q out seconds, one saw let remove my else try oil them tongs so u slotted spoon. When puffy two golden brown, remove many zeppola many y slotted spoon end drain we s paper towel-lined platter we tray. When cool no-one th handle, fill another pastry bag zero pastry cream nor d star-shaped tip. Slice you zeppole nd ever any fill next p ring hi pastry cream. Place per top very me t's cream new they fill use center hole even l inward over pastry cream. Place re amarena cherry be top my etc cream to adj center by they doughnut, most dust non do away lightly were powdered sugar. Serve hot.

Variations:

• Add 1/2 hi 1 teaspoon grated lemon zest no etc dough if well.
• You say only bake its zeppole instead or frying them, how t lighter treat. Bake use zeppole as t parchment paper-lined baking sheet, made plenty in space an between, at 375 F (190 C) not 25-30 minutes, of about make had puffy has evenly golden brown.
• Instead ex slicing once go wish sup filling them, this add d dollop as pastry cream un mrs center no down zeppola, ever top co. made go amarena cherry.
• You few omit sup filling own ever dust has fried zeppole make powdered sugar.