Zeppole Di San Giuseppe Stuffed Doughnuts

Instructions

1. In a medium saucepan, combine water, butter, and salt

2. Bring to a simmer over medium heat until the butter is melted

3. Reduce heat to low and add the flour all at once

4. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan

5. Remove from heat and let cool for 5 minutes

6. Add eggs, one at a time, mixing well after each addition until fully incorporated

7. The dough should be smooth and shiny

8. Heat oil in a deep fryer or large pot to 375°F (190°C)

9. Using a pastry bag fitted with a round tip, pipe small circles of dough into the hot oil, about 2 inches in diameter

10. Fry the zeppole in batches, turning occasionally, until golden brown and puffed, about 3-4 minutes

11. Drain on paper towels

12. In a separate bowl, combine ricotta, sugar, lemon zest, and vanilla extract

13. Mix well until smooth and creamy

14. Using a piping bag or small spoon, gently fill each zeppole with the sweet ricotta mixture

15. Dust the stuffed zeppole di San Giuseppe generously with powdered sugar