Zeppole

Instructions

1. Prepare the Dough
   In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, whisk together eggs, warm water, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If using, add lemon zest now.
2. Knead the Dough
   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
3. Prepare for Frying
   Fill a heavy-bottomed pot or deep fryer with oil to a depth of at least 3 inches. Heat the oil to 350°F (175°C). Line a plate with paper towels for draining. In a small bowl, combine confectioners' sugar and cinnamon if using.
4. Form and Fry Zeppole
   Punch down the risen dough. For traditional zeppole, either pipe rings of dough directly into the hot oil using a pastry bag with a star tip, or use two spoons to drop 1-inch balls of dough into the oil. Fry in batches, being careful not to overcrowd, until golden brown on all sides, about 3-4 minutes, turning occasionally.
5. Drain and Dust
   Remove the zeppole with a slotted spoon and transfer to the paper towel-lined plate to drain excess oil. While still warm, roll the zeppole in the sugar-cinnamon mixture until well coated.
6. Serve
   Arrange zeppole on a serving platter and serve immediately while still warm. For an authentic presentation, you can also fill with custard cream or jelly using a piping bag with a small tip.