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1.
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In a 2-quart saucepan, combine the water, butter, salt, and sugar.
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Place the mixture over medium heat and bring to a simmer, stirring a few times.
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As soon as the liquid begins to boil (and the butter is completely melted), remove the pot from the heat.
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Add all the flour and stir very well and vigorously, until the mixture comes together as a dough.
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2.
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Return the saucepan to low heat and stir until the mixture is very smooth, glossy, and begins to form a slight film on the bottom of the pan, about 3 minutes.
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(If using a nonstick pan, there will be no film formed as an indicator.)
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3.
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Break the eggs, 1 at a time, into the dough, and, before adding the next, beat each egg in very well until it is incorporated into the dough and the dough has become smooth again.
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( I use a handheld mixer because this is a tight dough and otherwise required considerable strength an stamina to beat it.)
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When all the eggs have been added, you should have a smooth, thick paste.
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It may be prepared a day ahead, but the zeppole should be fried within hours before eating them.
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4.
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Cut the parchment paper into 12 4-inch squares.
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5.
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Using a pastry bag or piping tube fitted with a 1/2-inch star tip (#6), pipe 3- to 3 1/2- inch circles of dough onto the parchment squares.
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6.
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In a 10- to 12- inch skillet, heat 1/2 inch of oil to 375 to 380 degrees and fry the zeppole a couple or a few at a time, depending on the size of the skillet.
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Place the zeppole in the oil with the parchment on the top.
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Using tongs, remove the parchment paper after about 10 seconds.
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This will require a little up-and-down jiggling of the paper, and a motion of peeling the paper back and off the frying dough.
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The zeppole should not fry very fast.
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It should take more than a minute for the first side to become a medium golden.
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Do not let it get fully, deeply golden.
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You know the temperature is correct if, after turning the zeppole to the second side, the first fried, already golden side starts splitting open.
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This indicates that the center is cooking and expanding.
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Let the second side get golden, then turn over to finish the first side.
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If the temperature is correct about 375 degrees the whole process takes 3 to 4 minutes.
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Drain the zeppole well on absorbent paper before topping with pastry cream and serving.
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For the traditional St. Josephs day presentation, arrange the zeppole on a serving plate.
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Pipe or spoon into the center of each a couple of tablespoons of pastry cream, then garnish with a small spoonful of sour cherry preserves or a candied cherry.
