In a large bowl, combine the plain flour, caster sugar, salt, and instant yeast.

Gradually add the warm water and melted butter while mixing. Once the dough begins to come together, add the beaten egg and continue mixing until a smooth dough forms.

Cover the bowl with a clean cloth and let the dough proof for 1 hour or until doubled in size.

Heat the sunflower oil in a deep pan over medium heat, ensuring the oil reaches 180°C.

Once the dough has risen, divide it into 12 equal portions. Roll each portion into a long rope and shape it into a ring, pressing the ends together to seal.

Fry the dough rings in batches, turning them occasionally, for about 4-5 minutes or until golden brown on all sides. Drain on kitchen paper.

While the zeppole cool, whip the double cream with icing sugar and vanilla extract until stiff peaks form.

Once cooled, pipe the whipped cream inside.

Place an amarena cherry on top of each filled ring and dust with icing sugar.