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Zeppole of St. Joseph.

Ingredients: For about
15 zeppole
water 250 ml.
butter 70 gr.
flour 150 gr.
the lemon zest 1 pinch salt


sugar 3 large eggs average 40 grams.

For the custard:
flour 30 gr.
fresh milk 250 ml.
lemon zest 1 \\
2 eggs 3 egg yolks
only half vanilla pod (or a teaspoon of vanilla extract)
sugar 60 gr.

Garnish:
cherries or sour cherries in syrup one for each zeppole
sugar vel

taste Preparation: Prepare the
custard , then let cool. In the meantime prepare the mix of donuts pouring water into a thick-bottomed saucepan, add the salt and butter into small pieces and slowly bring to a boil. As soon as the butter melted water will boil, remove the pan from heat and pour inside the flour all at once and stir well with a wooden spoon to mix the ingredients and get a compact ball.


Put the pan back on low heat and turn the mixture until you see a white film formed on the bottom of the pan. Turn off the heat, add the sugar , stir well to mix everything, then pour the mixture into a bowl and let cool. Once warm, add zest to the mixture of lemon zest and eggs, one at a time, by adding the following only when the former has been fully absorbed (and with a wooden spoon, you can do this uses all the whips in a mixer or food processor).
Cut squares of parchment paper having sides of 8 cm, place the mixture into a pastry bag fitted with a star nozzle and squeeze every square on a floppy pasta diameter of 5 cm will form a spiral. On the outer edge of each disk overlay a ring of dough as to form a bowl.
In a saucepan from the top edge, place the frying oil (Preferably peanut) and leads to a temperature of 170 ° C, the oil must not be boiling, frying gently allowing you to turn over the donuts over because you can inflate evenly. When the oil reaches the ideal temperature, dip no more than 2-3 zeppole still attached to the squares of parchment paper on which are placed, the paper will come off by itself after a few seconds and you can then remove from oil using Kitchen tongs. Stir several times the donuts in hot oil until completely golden, then drain them and place them with a slotted spoon to drain oil excess on multiple sheets of paper towels. When you have all the fried donuts, put the custard in a pastry bag and squeeze the middle of donuts (14), add un'amarena syrup on top (15), or a cherry and sprinkle with candied sugar icing.
From: http://ricette.giallozafferano.it