Zeppole

Ingredients

• 8 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons table salt
• 2 cups bread flour
• 7 large eggs
• 1 teaspoon cinnamon
• Canola oil, for frying
• Deep-fat fryer

Steps

1. Set a large saucepan over moderate heat and add 2 cups water, the butter, 2 tablespoons of sugar, and the salt. Give the butter and sugar about 2 minutes to melt, then bring the mixture to a boil. Let it cook for 30 seconds before taking the pan off the heat. Stir in the flour and put the pan back over low heat. Beat without stopping with a wooden spoon until the dough stiffens, about 1 minute. Take it off the heat again and cool for 4 minutes.
2. Move the batter into a stand mixer with the paddle attached. Leave the dough to stand for 2 minutes, then run the mixer on low. Beat in the eggs one by one until the batter is thick and falls in ribbons. The dough should be as warm as lukewarm water. Put plastic wrap over the batter and allow about 10 minutes for it to reach room temperature.
3. While the batter cools, use a small bowl to whisk the remaining 1/4 cup sugar with the cinnamon. Set the mixture aside.
4. Cover a baking sheet with 2 layers of paper towels.
5. Bring the oil to 350°F in a deep-fat fryer, or use a large, heavy pot with a deep-fat thermometer. Work in 3 batches, carefully scooping 12 separate tablespoons of batter into the hot oil. Fry until the zeppole are golden brown, about 5 minutes per batch. Move them to the lined baking sheet as they finish and bring the oil back to 350°F between batches.
6. Dust the zeppole with the cinnamon sugar and serve right away.