Zeppole di San Giuseppe

Step 1

Pour milk into a saucepan and place over medium heat.

Step 2

While milk heats, whisk egg yolks with sugar in a bowl until pale.

Step 3

Add flour to the egg mixture and whisk until smooth.

Step 4

When milk steams, slowly pour it into egg mixture while whisking constantly.

Step 5

Return mixture to saucepan and whisk over medium heat until thick.

Step 6

Remove from heat and stir in vanilla extract.

Step 7

Transfer pastry cream to a bowl and cover with plastic wrap directly on surface.

Step 8

Combine water and butter in a saucepan over medium heat.

Step 9

When butter melts and mixture comes to a boil, remove from heat.

Step 10

Stir in flour until a smooth ball forms.

Step 11

Cool dough for 2 minutes, then add eggs one at a time, stirring well after each.

Step 12

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

Step 13

Heat oil in a deep pot to 350°F using a thermometer.

Step 14

Pipe 2-inch puffs of dough into hot oil, 4 or 5 at a time.

Step 15

Fry puffs until golden brown on all sides, turning occasionally.

Step 16

Remove puffs with a slotted spoon and drain on paper towels.

Step 17

Repeat frying with remaining dough until all puffs are cooked.

Step 18

Transfer pastry cream to a piping bag fitted with a small round tip.

Step 19

Poke a small hole in the bottom of each puff with a wooden pick.

Step 20

Pipe pastry cream into the hole until the puff feels full.

Step 21

Dust puffs generously with powdered sugar.

Step 22

Top each zeppola with one maraschino cherry and serve immediately.