San Giuseppe Zeppole Dorate

Begin with the pastry cream so it has time to chill. Heat 1 1/2 cups milk in a saucepan over medium heat until steaming. In a bowl, whisk the 3 egg yolks with 1/3 cup sugar until pale, then whisk in the cornstarch.

Slowly pour the hot milk into the yolk mixture while whisking constantly. Return to the saucepan and cook over medium heat, stirring continuously, until the custard thickens and bubbles, about 3 minutes.

Remove from heat, stir in 1 teaspoon vanilla and 1 tablespoon butter until smooth. Press plastic wrap directly onto the surface and refrigerate for at least 1 hour.

For the zeppole dough, combine the water, 6 tablespoons butter, 2 tablespoons sugar, salt, and lemon zest in a medium saucepan. Bring to a rolling boil over medium-high heat, ensuring the butter is fully melted.

Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls cleanly away from the sides of the pan, about 1 minute.

Return the pan to low heat and stir the dough for another 2 minutes to cook out the raw flour taste and dry the dough slightly. You should see a thin film forming on the bottom of the pan.

Transfer the dough to a stand mixer fitted with the paddle attachment (or use a hand mixer). Let it cool for 3-4 minutes, stirring occasionally to release steam.

With the mixer on medium speed, add the eggs one at a time, beating well after each addition. The dough will look broken and slimy after each egg but will come together into a smooth, glossy, pipeable paste. Add 1 teaspoon vanilla with the last egg.

Pour oil into a heavy pot or Dutch oven to a depth of 3 inches. Heat to 340F, monitoring with a thermometer.

Using two spoons or a piping bag fitted with a large star tip, pipe or drop rings of dough (about 2 1/2 inches in diameter) into the hot oil, working in batches of 4-5. Fry for 6-8 minutes, turning occasionally, until deeply golden and puffed. They should feel light and hollow when lifted.

Drain on a wire rack set over paper towels. The zeppole will be crisp on the outside with an airy, almost hollow interior.

Once the zeppole have cooled slightly, transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe a generous swirl of cream on top of each zeppole or into the center.

Top each with an Amarena cherry, dust generously with powdered sugar, and serve while still warm.