Zeppole

Directions

1. 1
   For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat.
2. 2
   Bring to a rolling boil, stirring occasionally.
3. 3
   Boil for 10 seconds.
4. 4
   Remove the pan from the heat and add the flour.
5. 5
   Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.
6. 6
   Return the pan to the heat and stir continuously for 2 minutes.
7. 7
   Scrape the mixture into a stand mixture fitted with a paddle attachment.
8. 8
   With the machine running on medium speed, add the eggs, 1 at a time until fully incorporated.
9. 9
   Beat the mixture for 4 to 5 minutes until thick and glossy.
10. 10
    Refrigerate the dough for 15 minutes.
11. 11
    In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way.
12. 12
    Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in a couple of minutes.
13. 13
    ).
14. 14
    Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil.
15. 15
    (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed.
16. 16
    Drain on paper towels.
17. 17
    Repeat until all of the dough has been used.