For the zeppole:
water, 1 large glass
butter, 3 tbsp
eggs, 2
sugar, 1/4 cup
salt, 1 pinch
pastry flour, 1 cup

For the custard:
milk, 1 cup
egg, 1
flour, 2 tbsp
sugar, 2 tbsp
the zest of half a lemon
10 candied cherries


Procedure for the zeppole:
Put water and butter on the fire until the butter has melted. Remove from heat, add the flour at once and stir to create a ball. At this point, put back the pot on the fire and cook the mixture until the it sticks to the bottom of the pot. Remove from heat and let cool, then add the eggs one at a time: the first egg must be absorbed before adding the second and the remaining sugar. Fill the sac-à-poche and make spirals with the dough, bake at 338° for half an hour.

Procedure for the custard:
Put the milk and sugar on the stove, put the flour in a bowl with the egg and mix well. When the milk is hot (but not boiling) pour in the mixture and cook for about 5 minutes, stirring over low heat. Cut the zeppole in two parts and always with the sac-à-poche create a spiral of cream, then close and add some more custard and one cherry on top.

Thanks to: Chez Monik Blog