Ingredients for 6/8 zeppole
For the dough:
125 ml water
120 g flour 00
80 g butter
20 g sugar
3 eggs

For the cream and decoration:
400 g Ricotta of Bufala Campana DOP
powdered sugar qb
Black cherry qb

Put in a pan water and butter and bring to a boil. Add the flour and stir quickly with a whisk by hand to avoid lumps. Cook the dough for 5 minutes, stirring until it comes off the walls. Remove from heat, when the dough is cold, add one egg at a time mixing with the whisk by hand, add the other eggs only when the previous one is completely absorbed. Put the dough in a sac à poche with the nozzle at least 12mm and make circles on a baking sheet with baking paper. Bake the zeppole in a preheated oven ventilated at 180 ºC for about 25 minutes, open the oven door slightly and leave to cook for another 5 minutes so that they also dry inside, then bake your zeppole.
In a bowl, mix the Ricotta of Bufala Campana DOP previously sieved with icing sugar until you get a homogeneous cream without lumps. Fill the cooled zeppole with the cream of Ricotta of Bufala Campana DOP first prepared, garnished with cherries and served.