Steps

• Prepare the pastry cream as indicated in the recipe you find HERE, then cover it with plastic wrap directly on the surface and set aside.

  
  Put the water with the butter and a pinch of salt in a saucepan over medium heat.

  
  As soon as the butter melts, reduce the heat to the lowest setting and add all the flour at once, stirring continuously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.

  
  Transfer the dough to a stand mixer or work it with an electric mixer to remove any lumps.

  
  With the dough still warm and continuing to work the mixture, add one egg at a time; as soon as the first egg is incorporated, add another.

  
  Once all the eggs are incorporated, add the vanillin and mix for another 10 minutes using the stand mixer with the paddle attachment or an electric mixer with spiral beaters (the dough must be well worked — this is very important).

• Cut the parchment paper into 6 in x 6 in squares.

  
  Using the appropriate pastry bag for zeppole fitted with a large star tip, pipe the zeppole onto the squares of parchment you prepared.

  
  Heat a generous amount of oil in a large, high-sided saucepan.

  
  When the oil is very hot (about 320–338°F), lower the heat to its minimum (I fry them on the small burner I use for espresso, with the flame set to medium).

  
  Fry the zeppole by immersing them into the oil together with the parchment.

  
  As soon as they begin to puff up, remove the parchment, turn them and slightly raise the heat — the zeppole should be turned frequently in the oil.

  
  Brown both sides, turning often; once golden, transfer them to paper towels to drain.

  Fry the remaining zeppole in the same way and let them drain on paper towels as you go.

• Arrange the fried zeppole on a tray, dust both sides with powdered sugar and let them cool.

  
  Decorate the zeppole with pastry cream and sour cherries, dust with powdered sugar.

  
  The fried St. Joseph’s Zeppole are ready to be enjoyed… Enjoy!

  
  P.S. Zeppole should be stored in the refrigerator.

  Below you find the Thermomix (Bimby) version.

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  Also try the baked version, find the recipe BY CLICKING HERE.

  

• With the Thermomix (Bimby) I recommend making the dough in two batches, dividing the ingredients in half: make the first half, then the second half after washing the mixing bowl and proceeding in exactly the same way as the first time.

  
  Place the cold water in the bowl with a pinch of salt and the butter cut into small pieces and cook 10 minutes / speed 1 / 212°F.

  
  Through the lid hole, at speed 3 add the flour in a steady stream; as soon as it is all incorporated, cook 6 minutes / speed 3 / 194°F.

  
  Leave the mixture in the Thermomix with the lid open for 15 minutes.

  
  After this time, run the Thermomix for 20 seconds / speed 3.

  
  With the Thermomix set to speed 4 add one egg at a time (it will take about 35 seconds between one egg and the next); as soon as the first is incorporated add the next, and so on. After the last egg, mix 30 sec. / speed 6.

  
  Add the vanillin and mix 6 min. / Dough mode.

• For frying proceed as indicated in the traditional version above.

  

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