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1
In a small saucepan, combine 1/2 cup of the sugar, 1 cup water, the butter, and salt and bring to a boil (BTB).
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2
Reduce the heat to medium and add the flour all at once, stirring vigorously with a wooden spoon.
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3
Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and pulls away from the pan, 3 to 4 minutes.
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4
Transfer the mixture to a large mixing bowl and let cool for 3 to 4 minutes (the mixture does not have to be cold, just cool enough so it doesnt cook the eggs when added).
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5
Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs one at a time; be sure each is fully incorporated before adding the next egg.
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6
Add the orange zest and beat for another few seconds to combine.
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7
Pour the peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan.
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8
To see if the oil is hot enough, drop a little ball of batter into it.
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9
If it sizzles and floats quickly, youre good to go.
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10
If the batter burns or the oil begins to smoke, its too hot, so reduce the heat.
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11
While the oil heats up, combine the remaining 1/2 cup sugar and the cinnamon in a medium mixing bowl.
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12
When the oil is hot, drop tablespoons of batter into the pan without overcrowding.
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13
Cook the zeppole until they rise and get very brown and puffy, 6 to 7 minutes.
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14
Use a slotted spoon to scoop the zeppole out of the oil.
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15
Shake off the excess oil, then toss them immediately into the bowl of cinnamon-sugar and roll them around.
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16
Transfer to a serving dish.
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17
Work in batches to finish the rest of the batter.
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18
If the zeppole begin to color too quickly, reduce the heat; if they arent sizzling when they hit the oil, raise the heat.
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19
Fill a small saucepan with 1 inch of water and bring to a boil (BTB), then reduce to a simmer (RTS).
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20
Put the chocolate in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup).
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21
Bring the pan to medium heat and melt the chocolate.
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22
Add the heavy cream, butter, and corn syrup and stir until the chocolate has melted and everything is combined (this is a pretty quick process), then remove from the heat.
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23
Transfer the warm chocolate sauce to a serving dish and serve it with a platter of the sugar-coated zeppole.
