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1
For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat.
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2
Bring to a rolling boil, stirring occasionally.
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3
Boil for 10 seconds.
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4
Remove the pan from the heat and add the flour.
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5
Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.
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6
Return the pan to the heat and stir continuously for 2 minutes.
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7
Scrape the mixture into a stand mixture fitted with a paddle attachment.
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8
With the machine running on medium speed, add the eggs, 1 at a time until fully incorporated.
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9
Beat the mixture for 4 to 5 minutes until thick and glossy.
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10
Refrigerate the dough for 15 minutes.
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11
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way.
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12
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in a couple of minutes.
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13
).
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14
Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil.
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15
(Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed.
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16
Drain on paper towels.
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17
Repeat until all of the dough has been used.
