Instructions

• In a large 3‑quart saucepan, combine 1/2 cup water, 1/2 cup whole milk, 8 Tbsp unsalted butter, 1 tsp granulated sugar, and 1/4 tsp salt. Heat over medium, stirring frequently, until the butter melts and the mixture comes to a boil.
• Remove the pan from the heat and add 1 cup all‑purpose flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and a rough dough forms.
• Return the pan to medium heat and stir constantly for 1 1/2 to 2 minutes, until the dough looks smooth and a thin film forms on the bottom of the pan (this drives off extra moisture).
• Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat the dough for 1 minute to cool it slightly.
• Add 4 large eggs, room temperature, one at a time, beating until each egg is fully incorporated before adding the next. After all eggs are added, beat for 1 more minute until the dough is smooth and falls in a thick ribbon when you lift the whisk.
• Fit a piping bag with a 1/2‑inch round tip, or use a large zip‑top bag and cut a 1/2‑inch opening in a corner. Transfer the dough into the prepared bag.
• Heat oil for frying (such as peanut or vegetable oil) in a deep fryer or a heavy Dutch oven with a thermometer attached until it reaches 375°F. Use enough oil so the zeppole can float freely; take care to avoid splashes.
• Hold the piping bag close to the oil surface and pipe 1‑inch lengths of dough directly into the hot oil, cutting the dough as you pipe. Pipe nearer the surface to reduce splattering.
• Fry the zeppole 4–5 minutes total, turning once halfway through if they do not turn on their own, until golden brown and cooked through.
• Remove the zeppole with a slotted spoon and drain briefly on a paper‑towel‑lined plate to absorb excess oil.
• Dust the warm zeppole with 1/4 cup confectioners sugar and serve.