Zeppole

Preparing the zeppole dough:

1. 1In a saucepan, heat the milk, water, diced butter, and salt until the butter has melted.
2. 2Bring to a boil.
3. 3Once the milk is boiling, remove the saucepan from the heat.
4. 4Add the sifted flour all at once and stir vigorously with a spatula until the dough pulls away from the sides of the saucepan.
5. 5Return the saucepan to low heat and dry out the dough, stirring constantly, for about 2 minutes.
6. 6Transfer the dough to a mixing bowl and add the eggs one at a time, mixing well after each addition.
7. 7The dough should be smooth and even.

Frying the zeppole:

1. 8Heat the frying oil in a large pot or deep fryer to 180°C.
2. 9Transfer the choux pastry to a piping bag to form balls of dough and gently drop them into the hot oil.
3. 10Fry in small batches so as not to overcrowd the pot.
4. 11Cook until the zeppole are golden and puffed up, about 4 to 5 minutes, turning them halfway through so they cook evenly.
5. 12Remove the zeppole from the oil with a slotted spoon and drain on paper towels.
6. 13Generously dust with powdered sugar while still hot.
7. 14Serve the zeppole immediately.
8. 15They can be enjoyed plain or with pastry cream, melted chocolate, or jam for an extra treat.