the recipe

Directions

1. Bring water, milk, salt, lemon zest, and butter to a boil in a saucepan.
2. Remove from heat, take out the lemon zest, and add the sifted flour. Stir continuously to allow the flour to fully absorb the liquids.
3. Return to heat and cook the polenta-like dough until it reaches 80–85°C.
4. Transfer to a stand mixer fitted with a paddle attachment and mix at medium speed to evaporate moisture. At 60°C, begin adding the cold eggs: first 1/3, then gradually add the remaining 2/3.
5. When the mixture drops below 35°C, add the granulated sugar mixed with baking powder.
6. Using a piping bag fitted with a star tip, pipe classic rings with a diameter of 7 cm onto parchment paper.
7. Fry at 175°C: the zeppole will puff up and turn a hazelnut brown color. Drain and dry on paper towels.
8. Once cooled, fill with pastry cream.