Zeppole Napoletana - Campania, Naples Region

• Dough:
• 1/4 lb. of butter
• 1 cup of water
• 5 ounces of flour
• 6 whole eggs
• 1/2 teaspoon of salt
• 1 teaspoon of sugar
• Pastry Filling:
• 2 cups of milk
• 4 ounces of sugar
• zest of lemon
• 1/2 teaspoon of vanilla extract
• 4 ounces of corn starch
• 4 egg yolks

1. Pre-heat oven at 375 degrees.
2. In a medium pot bring to boil the water, butter, salt and sugar. Then, add the flour and stir with a wooden spoon until the dough detaches itself from the sides of the pot. Place the dough into a Kitchen Aid mixer and add the eggs one at a time. Work the dough until the eggs are completely incorporated. Set aside the dough and let rest for 1/2 hour before you use.
3. To make the pastry filling, mix 2 ounces of cold milk, 4 egg yolks, sugar and cornstarch. Whisk together until nice and creamy. Set aside. Bring to boil the rest of the milk with the vanilla and lemon zest. Then, add the egg yolk and corn starch mixture whisking vigorously. Bring to a boil and remove from the fire. Pour the mix into a bowl and cover with Saran wrap. Let it cool down before using.
4. Spray a sheet pan with non-stick cooking oil. Then, with a pastry bag make rings of dough 3 inches in diameter on the sheet pan. Bake at 375 degrees in the oven for 25 minutes. Let them cool down and slice in half. Fill with the pastry cream and decorate with whipped cream and candied cherries or any seasonal fruit.
5. Buon Appetito

butter, water, flour, eggs, salt, sugar, pastry filling, milk, sugar, zest of lemon, vanilla, corn starch, egg yolks

Taken from www.epicurious.com/recipes/member/views/zeppole-napoletana-campania-naples-region-50042657 (may not work)