Hanukkah Zeppole

Directions

1. 1
   To make the dough: Place the milk, butter, sugar and salt in a pot or large saucepan. Bring to a simmer over medium heat, stirring to combine as the butter melts.
2. 2
   When the mixture is simmering add the flour all at once, and continue to stir over medium heat until the mixture sticks slightly and browns at the bottom of the pan, 2~5 minutes (during this process the mixture will loose some of its moisture, and come together in a cohesive mass).
3. 3
   When the dough is ready, transfer the dough to a mixer and add the eggs, one by one, stirring until well-combined after each addition (scrape down the sides as needed),
4. 4
   To cook the zeppole: Line a plate or tray with a cut-open brown paper bag to be ready for the finished zeppole, or place a rack over a tray to catch the drips. Heat a few inches of oil in a large, heavy pot over a medium-high heat, until a bit of zeppole batter bubbles and browns when you drop it in.
5. 5
   When the oil is hot, about 375°F, add the zeppole batter in heaping, rounded tablespoons, using either an ice-cream scoop or two spoons. The batter will swell dramatically, so don't overcrowd! Cook the zeppole, turning occasionally, until they are well-browned (NOTE: The zeppole must be fully cooked, or they'll deflate upon cooling, so make sure they fry until they're a nice deep brown). When the zeppole have browned, fish them out with a slotted spoon and transfer to your prepared surface. Repeat with remaining batter.
6. 6
   To finish the zeppole: In a small bowl, mix together the mascarpone, vanilla, 1/3 cup sugar, and orange zest, then stir in the chopped chocolate.Transfer to a pastry bag (or freezer bag with the corner snipped off). Place additional sugar in a plate or a bowl for coating the zeppole.
7. 7
   Take one of the zeppole, poke the pastry bag into it, and squeeze some of the filling inside (if you're using a plastic bag, poke a hole in each zeppole with the tip of a knife, then nudge the tip of the bag inside and fill). Place the filled zeppole onto the sugar-lined bowl, toss around to dust the surface with sugar, then transfer to another plate/bowl for serving. Repeat with the remaining zeppole, and serve.