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1
Stir the sugar, salt and yeast into the warm water and allow to proof for about 15 minutes.
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2
The yeast will be activated and have the appearance of a head of beer.
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3
If it does not, it should be discarded and replaced with fresh yeast.
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4
(Improper storage temperature will sometimes destroy yeast even if the date on the package indicates it has not yet expired.)
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5
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).
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6
Turn on the food processor and through the feed tube, gradually add the yeast mixture.
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7
(Or turn on the mixer and gradually add the yeast mixture to the bowl of flour.)
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8
Then add the olive oil and eggs.
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9
Mix until the dough comes together.
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10
Transfer the dough to a large bowl and cover with a clean damp towel.
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11
Let rise in a warm place for about 1 hour.
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12
Punch down the dough and let it rise a second time in the same way.
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13
This will make the texture of the dough finer.
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14
Please note that the dough will not rise as much the second time.
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15
Heat oil in deep-fryer to 375 degrees F. or as directed on the manufacturer's instructions for similar foods.
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16
Transfer the dough to a lightly oiled marble slab and knead for a few minutes.
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17
Divide the dough into eighths.
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18
Divide each eighth into thirds and roll into a cylinder about 1/2-inch in diameter and 8 inches long.
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19
Connect the 2 ends of the cylinder and press firmly to make a circle.
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20
Grab the circle on each side and twist twice.
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21
Add zeppole to basket immersed in oil in deep-fryer and fry until golden.
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22
Remove and drain on paper towels.
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23
Sift confectioners' sugar over them while they are still warm.
