1.  These zeppole can be fried or baked in the oven. If baking in the oven, preheat your oven to 375 degrees. If frying, fill a heavy pot with neutral frying oil about 1/3 up the side of the pot.

2.  In another pot, add the cubed butter and water. Heat the pot over medium heat. As the butter melts, stir the mixture to combine the ingredients well. Once the butter is completely melted, lower the heat to low and add the salt and then 1/3 cup of the flour to the pan. Stir to combine well. Continue adding 1/3 cup of flour to the pan and stirring well until all flour has been combined into a ball of dough. At that point, remove the pan from the heat.

3.  Using an electric mixer on medium speed, beat the eggs, sugar and lemon zest into the dough. Beat until all ingredients are well combined into the dough.

 

 

 

4.  If frying the zeppole, heat the oil over medium heat until it is 350 - 375 degrees.

5.  While the oil heats, fill a pastry bag with the dough (you can also fill a plastic zip bag with the dough and cut off one of the corners for a piping tip). On a cookie sheet lined with parchment paper, pipe out the dough into thick rings about 3 inches wide. Continue piping the dough into rings until you have used all of the dough. If you are baking the zeppole, place the cookie sheet(s) in the oven and bake for 25 - 30 minutes or until golden brown. If frying the zeppole, leave enough space between the rings to cut the parchment paper into individual sections.

6.  If frying the dough, cut the parchment paper to separate the rings into individual pieces.

7.  When the oil reaches the correct temperature, take one ring of dough and carefully and gently place it in the hot oil dough side down (into the oil). Using tongs, remove the parchment sheet from the oil. Fry the zeppole until it is golden on all sides, turning every few seconds so the dough fries evenly.

8.  Once the zeppole are fried, using a slotted spoon, remove them from the oil and place them on a baking sheet lined with paper towels to cool and drain.

9.  Repeat steps 7 & 8 until all of the dough is fried.

10.  When the zeppole are cooled, in a separate piping bag or zip bag filled with the pastry cream, fill the holes in the center of the zeppole with a generous amount of pastry cream. Top them with a couple of cherries and dust with powdered sugar.