Zeppole - sugar

Method

• Stir the sugar, salt and yeast into the warm water and allow to proof for about 15 minutes.
• The yeast will be activated and have the appearance of a head of beer.
• If it does not, it should be discarded and replaced with fresh yeast.
• (Improper storage temperature will sometimes destroy yeast even if the date on the package indicates it has not yet expired.)
• Add the flour and nutmeg to a food processor fitted with a dough blade (or the bowl of a mixer fitted with a dough hook).
• Turn on the food processor and through the feed tube, gradually add the yeast mixture.
• (Or turn on the mixer and gradually add the yeast mixture to the bowl of flour.)
• Then add the olive oil and eggs.
• Mix until the dough comes together.
• Transfer the dough to a large bowl and cover with a clean damp towel.
• Let rise in a warm place for about 1 hour.
• Punch down the dough and let it rise a second time in the same way.
• This will make the texture of the dough finer.
• Please note that the dough will not rise as much the second time.
• Heat oil in deep-fryer to 375 degrees F. or as directed on the manufacturer's instructions for similar foods.
• Transfer the dough to a lightly oiled marble slab and knead for a few minutes.
• Divide the dough into eighths.
• Divide each eighth into thirds and roll into a cylinder about 1/2-inch in diameter and 8 inches long.
• Connect the 2 ends of the cylinder and press firmly to make a circle.
• Grab the circle on each side and twist twice.
• Add zeppole to basket immersed in oil in deep-fryer and fry until golden.
• Remove and drain on paper towels.
• Sift confectioners' sugar over them while they are still warm.