Zeppole

• 1 package dry yeast
• 1 1/2 cups warm water
• 4 eggs
• 6 tablespoons sugar
• 1 teaspoon of slat
• 4 1/2 cups flour
• lemon extract or lemon peel
• confectioners sugar
• vegetable oil

1. Sprinkle yeast into water to disslove. let stand 5 minutes. Blend sugar with eggs. stir mixture in yeast. Add flour and salt and stir until mixture is smooth.
2. Place in a bowl and cover. Allow to rise until double in bulk about 1 hour. Punch down and stir for a minute. Allow to rise again until double in bulk about 30 to 45 minutes.
3. Pour oil to the depth of 1 1/2 inches in a skillet or deep fryer. Heat to 400 degrees. Drop dough by teaspoonful or tablespoonful into hot fat. Zeppole will form their own shape. When brown on one side, turn and brown on the other side. Drain on paper towels.
4. When cool sprinkle with confectioners sugar

yeast, water, eggs, sugar, slat, flour, lemon, confectioners sugar, vegetable oil

Taken from www.epicurious.com/recipes/member/views/zeppole-50161508 (may not work)