Put the cup of water, the knob of butter and the pinch of salt in a copper pan on a medium heat, until the water starts to simmer. Then pour in all the flour at once and stir vigorously for about 10 minutes until the mixture stops sticking to the sides of the pan. Remove from the heat and leave to cool slightly. Then add the beaten eggs and stir vigorously (I used a food processor). Leave the mixture to rest for about half an hour. Use a piping bag with a large nozzle to squeeze out the “zeppole” onto some kitchen foil, which will help you to slide the “zeppole” into the boiling oil. When they are swollen and golden, leave the “zeppole” to cool on some kitchen paper. Decorate the “zeppole” with custard and an amarena in the center, followed by a dusting of icing sugar and cinnamon powder.
Recipe by Mopo