Zeppole - unsalted butter

Method

• In a medium-size saucepan, combine the butter, salt, and sugar with 1 cup water and bring to a boil.
• Remove from the heat, and add all the flour at once.
• Stir vigorously to blend well.
• The mixture will form a dough.
• Return the pan to the burner, turn the heat to medium, and stir the dough for another minute.
• Remove from the heat.
• Add the eggs, one at a time, to the flour mixture, beating well with a hand-held mixer until incorporated.
• In a medium-size saucepan or skillet, pour the oil to a depth of 1 inch, and heat it to 375F.
• Take two teaspoons and dip them into the hot oil to coat.
• Then, with one spoon, scoop out a walnut-size piece of dough and carefully drop it into the hot oil, helping to scrape it off with the other spoon.
• Quickly repeat, dropping in more scoops of dough.
• Do not crowd the pan because the dough pieces will double or triple in size as they cook.
• Fry for about 6 minutes, until the zeppole have grown in size, cracked a bit, and are nicely browned.
• Drain on paper towels.
• Repeat with the remaining dough, keeping the oil at 375F.
• Mix the confectioners sugar and cinnamon together and place in a sifter.
• Sift the cinnamon sugar over the zeppole.
• Serve them hot or warm.
• They cannot be made in advance.