Ingredients:

For the dough:
2 1/2 cups (250 g) flour, sifted
An equal volume of water
A pinch of salt
A pot of olive oil for frying
1/2 cup (about 125 ml) white wine
For the dredging:
3 teaspoons powdered cinnamon mixed with
1 cup (200 g) sugar

Honey Mixture:
3/4 cup (250 g) honey
2/3 cup (125 g) sugar
1 pinch powdered cinnamon
1/2 teaspoon vanilla extract
3 tablespoons water

Methods:

For the Dough:
Set the water and wine to heat, and when bubbles form on the bottom of the pot (it’s shouldn’t come to a full boil) add the flour in one fell swoop and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the fire to a lightly oiled marble work surface and work it, pounding it with a rolling pin, for about 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger, cut them into 8-inch (20 cm) lengths, and pinch the ends together to make rings.

Heat the oil and fry the zeppole a few at a time, pricking them with a skewer as they fry, so the dough will bubble out and they’ll become crunchier and more golden. Drain them on an absorbent paper and dredge them in the cinnamon-and-sugar mixture. They’re good hot or cold.

For the Honey Mixture:
Mix the honey, water and sugar,and cook the syrup until the fine thread stage (squeeze a drop between thumb and forefinger,then separate them;fine threads that break easily should form).

Lower the flame to an absolute minimum,stir in the cinnamon and the vanilla, and dip the zeppole 2 or 3 at a time, removing them with a fork and laying them on the serving dish. When you have finished dipping,sprinkle the zeppole with diavolilli, pour the remaining syrup over them, and serve hot.

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