Zeppole

Step 1

Combine water and butter in a medium saucepan over medium heat. Bring to a boil, then remove from heat.

Step 2

Stir in flour and salt until a thick dough forms. Cool for 5 minutes.

Step 3

Beat in eggs one at a time, stirring vigorously after each addition until fully incorporated. Stir in vanilla extract.

Step 4

Transfer dough to a piping bag fitted with a large round tip.

Step 5

Heat milk in a saucepan until steaming. Whisk together egg yolks, sugar, and cornstarch in a bowl.

Step 6

Slowly pour hot milk into egg mixture while whisking constantly to prevent curdling.

Step 7

Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened (about 3 minutes). Stir in vanilla and cool.

Step 8

Heat oil to 375°F (190°C) in a deep fryer or heavy-bottomed pot. Use a thermometer to monitor temperature.

Step 9

Pipe 2-inch lengths of dough directly into hot oil, using scissors to cut. Fry 4-5 zeppole at a time to avoid overcrowding.

Step 10

Fry for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.

Step 11

Mix powdered sugar and cinnamon in a shallow bowl. Toss warm zeppole in the mixture to coat evenly.

Step 12

If filling, use a pastry bag to inject cooled pastry cream into the center of each zeppole. Serve immediately.