Zeppole

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I love zeppole. They're an ultimativo comfort food if eaten hot and fresh. This recipe is from the May 2008 issue of Bon Appetit.

A zeppola is an Italian fritter. The dough is similar to choux pastry, which is used to form cream puffs, éclairs, and gougères.
Makes about 50
Primo at the JW Marriott Starr Pass Resort & Spa in Tuscon

3/4 cup plus 1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon salt
1 cup all purpose flour, sifted
4 large eggs
Vegetable oil (for frying)

Whisk 3/4 cup sugar and cinnamon in medium bowl. Set aside.
Bring 1 cup water, butter, 1 teaspoon salt, and remaining 1 tablespoon sugar toboil in heavy medium saucepan, stirring until the butter melts.
Add the flour to mixture and stir until dough forms ball. Cook over medium heat 4 minutes to remove the raw flour taste, stirring constantly. Transfer dough to medium bowl. Using electric mixer, beat dough mixture until crumbly, about 1 minute.
Add eggs 1 at a time to dough, blending well between additions to form smooth dough.

Dough can be made 4 hours ahead.
Press plastic wrap directly onto prepared dough and let stand at roomtemperature until ready to use.

Pour enough vegetable oil into heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan.
Heat oil to 350°F. Working in batches, scoop rounded teaspoonful of dough, then use second teaspoon to scrape dough into oil. Cook dough balls until puffed and golden brown on all sides, about 7 minutes. Using slotted spoon, transfer fritters to paper towels to drain.
Toss zeppole in cinnamon sugar or icing sugar and serve warm.