Zeppole di San Giuseppe

Method

1. 1 Bring water with butter and salt to a boil, then pour in the flour all at once, stirring vigorously to form a choux dough.
2. 2 Stir over medium heat for 3 minutes until the batter dries and separates from the pan, then let it cool slightly.
3. 3 Beat the eggs in one at a time, only adding the next egg after the previous one has been fully incorporated.
4. 4 Shape the dough into a two-tiered circle on parchment paper, then deep-fry or bake at 200 degrees.
5. 5 Cook the custard cream, pipe it into the center of the pie ring, place a cherry on top, and sprinkle with powdered sugar.

With an appliance

• Oven 55 min

  In step 4, select the baking method: place the dough ring on parchment paper, bake on the middle rack at 200 degrees for 18 minutes, then lower the temperature to 175 degrees for another 8 minutes, rotate the tray when lowering the temperature, and do not open the oven door too early; step 5 remains unchanged.