Zeppole
 
Makes about 20
Ingredients
  • ⅓ cup unsalted butter, cubed
  • ⅓ cup water
  • ⅓ cup whole milk
  • ¾ cup plus 3 tablespoons granulated sugar, divided
  • ½ teaspoon kosher salt
  • ⅔ cup all-purpose flour
  • 3 large eggs, room temperature
  • Vegetable oil, for frying
  • 2 teaspoons orange zest
  • Grape preserves, to serve
Instructions
  1. Preheat oven to 375°.
  2. In a medium saucepan, combine butter, ⅓ cup water, milk, 3 tablespoons granulated sugar, and salt; bring to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
  3. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at medium speed until dough cools slightly, 3 to 4 minutes. Add eggs, one at a time, beating until combined after each addition. (Batter will be shiny and will slowly move back together when a spatula is dragged through it.) Cover and refrigerate for 30 minutes to 1 hour.
  4. In a large Dutch oven or a countertop fryer, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 360° to 365°.
  5. Line a rimmed baking sheet with paper towels.
  6. In a large shallow bowl, stir together orange zest and remaining ¾ cup sugar.
  7. Using 2 spoons or a 1½-tablespoon spring-loaded scoop, carefully scoop batter into hot oil. Fry until puffed and golden brown, 1½ to 2 minutes per side. Remove from oil using a slotted spoon, and let drain on prepared pan. Toss hot doughnuts in orange sugar. Serve immediately with preserves.
Recipe by Louisiana Cookin' at https://louisianacookin.com/zeppole/