Zeppole di San Giuseppe

Begin by preparing the Crema Pasticcera. In a medium saucepan, gently heat the whole milk with the lemon zest until just simmering. Remove from heat and set aside.

In a separate bowl, whisk the egg yolks and granulated sugar until pale and creamy. Gradually add 40 grams of 00 flour, mixing until smooth.

Slowly pour the warm whole milk (straining out the lemon zest) into the egg yolk mixture, whisking constantly to prevent lumps. Return the mixture to the saucepan.