Zeppole di San Giuseppe, fried and baked, filled with custard

Make a choux dough, adding the eggs one at a time until it comes together.

Pipe large rounds with a very large piping tip (a medium star tip for standard size) onto parchment.

Cut around each piped zeppola, keeping it on its square of parchment for both baking and frying.

Baked: brush with a little egg wash and bake at 375 for 35 to 40 minutes.

Fried: drop into vegetable oil heated to 325, on the parchment, and fry 7 minutes per side for this large size, until puffed, golden and cooked through inside.

Variation: standard-size zeppole (about 12 per batch) fry at 350 for 4 minutes per side.

Let the fried and baked zeppole cool completely; they should puff and burst, hollow inside.

Top with the custard and an amarena cherry.