Yield: 18 to 24 servings

Recipe courtesy Chef Joseph DeVenuto, Cafe Viaggio

Ingredients:

1/4 pound butter
1 cup water
1 cup all-purposes flour
2 teaspoons baking powder
4 eggs
Vegetable oil, for frying
3 cups sugar
Honey, optional

Instructions:

1. Combine butter with 1 cup water in a saucepan. Heat over medium until butter melts and the water shimmers.
   
2. Sift flour into melted butter and water. Stir vigorously with a wooden spoon until dough comes together (it will be the consistency of a cookie dough).
   
3. Transfer dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat eggs into the dough 1 at a time.
   
4. Spoon dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least one hour.
   
5. In a heavy, high-sided pot heat 2 inches oil over medium-high until it reaches 350F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side.
   
6. Drain zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
   
7. When zeppole are just cool enough to handle, roll them in sugar. Serve warm topped with honey, if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.