Zeppole

Ingredients

• 3/4 cup plus 1 tablespoon sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup water
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon salt
• 1 cup all purpose flour, sifted
• 4 large eggs
• Vegetable oil (for frying)

Steps

1. In a medium bowl, make the cinnamon sugar by whisking the cinnamon with 3/4 cup sugar, then set it aside.
2. In a heavy medium saucepan, bring 1 cup water, butter, 1 tablespoon salt, and the remaining 1 tablespoon sugar to a boil, stirring until the butter melts. Stir in the flour until the dough forms a ball. Cook over medium heat for 4 minutes, stirring constantly, to remove the raw-flour taste. Move the dough to a medium bowl and beat with an electric mixer until crumbly, about 1 minute. Blend eggs into the dough 1 at a time, mixing well between additions until smooth. The dough may be made 4 hours ahead: press plastic wrap directly onto it and leave at room temperature until ready to use.
3. Pour vegetable oil into a heavy large saucepan to a depth of 2 inches and attach a deep-fry thermometer to the pan side. Heat to 350°F. In batches, scoop a rounded teaspoonful of dough and scrape it into the oil with a second teaspoon. Fry the dough balls until puffed and golden brown on all sides, about 7 minutes. Transfer with a slotted spoon to paper towels to drain.
4. Coat the zeppole by tossing in the cinnamon sugar, and serve warm.