This recipe has been translated and adapted from the YouTube channel <a href="https://www.youtube.com/watch?v=w_a4q5hg2is">Giallo Zafferano</a>. <br /> <br />These pastries—not the doughnut hole-style zeppole you might find in New York—are topped with decadent lemon crema, and typically only served in the month of March. (You can make it anytime, though.) If this is your debut as a pastry chef, don’t be scared. The only special tool you’ll need is a piping bag to shape the zeppole dough and add the crema on top. If you don’t have one, you can make one by cutting a small, star-shaped hole in the bottom corner of a large Ziploc bag. <br /> <br />Featured In: <a href="https://food52.com/blog/21273">To Find Real (Cream-Filled!) Zeppole, Head to Rhode Island</a>

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