Ricotta zeppole (Italian fried dough puffs) dusted with powdered sugar

Measure 120 g all-purpose flour and set aside.

In a small saucepan combine half a cup unsalted butter in tablespoon pieces, half a cup whole milk ricotta, 120 ml water and a tablespoon of sugar.

Heat over medium until the butter melts and it just comes to a boil.

Add the flour all at once and stir hard to cook the flour, until the dough comes together into a smooth ball that no longer sticks to the pan. Take off the heat.

Transfer to a stand mixer with the paddle; run on low about a minute to let the steam out so the eggs do not cook.

Add the eggs one at a time, scraping the bowl down once, until the dough is silky and falls from the paddle in ribbons.

Mix about two minutes more to combine and cool the dough.

Heat about two inches of oil in a Dutch oven to 350, checked with a candy thermometer; too hot browns the outside before the middle cooks.

Drop about a tablespoon of dough at a time into the hot oil with a spoon (or a trigger ice cream scoop).

After a minute or so, flip and fry until golden brown on both sides.

Variation: pipe nests or rings with a close star tip onto squares of parchment paper and lower them into the oil paper and all with a spider; the paper releases and is removed.

Dust with powdered sugar as soon as they come out of the fryer; optionally fill or top with pastry cream.