Zeppole

Giada D

• Ready In: 3 mins
• Serves: 12
• Yields: 12 zeppole

Ingredients

• 4  ounces unsalted butter, cut into 1/2-inch pieces, at room temperature
• 1⁄4 cup water
• 1⁄4 cup sugar (plus more for topping)
• 1⁄4 teaspoon salt
• 1  cup all-purpose flour
• 4  eggs
•  vegetable oil, for frying

Directions

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