Ingredients

• For the Dough:
• 1 cup water
• 1/2 cup unsalted butter
• 1 pinch salt
• 1 tablespoon sugar
• 1 cup all-purpose flour
• 4 large eggs
  
• For Frying:
• Vegetable oil (enough for deep frying)
  
• For Serving:
• Powdered sugar (for dusting)
  

Instructions

1. Prepare the Dough: In a medium saucepan, bring water, butter, salt, and sugar to a boil over medium heat.
   Once boiling, add the flour all at once and stir vigorously.
   Continue to cook, stirring constantly, for 1-2 minutes, until the dough forms a smooth ball and pulls away from the sides of the pan.
   Remove the pan from heat and allow the dough to cool slightly (about 5 minutes).
   
2. Incorporate the Eggs: Beat in the eggs, one at a time, ensuring each egg is fully mixed into the dough before adding the next.
   The finished dough should be smooth and glossy.
   
3. Heat the Oil: In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
   Ensure there’s enough oil to fully submerge the zeppole.
   
4. Fry the Zeppole: Spoon the dough into a pastry bag fitted with a large round tip (or use a spoon).
   Carefully pipe or drop small rounds of dough (2-3 inches in diameter) into the hot oil.
   Fry the zeppole in batches, turning occasionally, until they are golden brown and puffed (about 4-5 minutes per batch).
   Use a slotted spoon to remove the zeppole and transfer them to a paper towel-lined plate to drain excess oil.
   
5. Serve: Dust the zeppole with powdered sugar generously before serving.
   Serve warm for the best taste.