Zeppole, Italian-American

This Zeppole is an Italian American fried dough found at Italian street fairs. It's covered in powdered sugar or a sugar-cinnamon mixture.
By adding savory foods to the batter, and finishing with salt, the same dough can be served as the appetizer known as Fritto di Vento.

Zeppole
Serves 4 to 6

In a large bowl, mix together:
2 ½ cups of all-purpose flour, or 320g plain flour
2 ½ teaspoons of instant yeast (1 envelope)
3/4 teaspoon salt

Add:
2 cups of room temperature water, or 500ml

Pour water into the dry ingredients and mix until the batter is smooth and elastic, about 2 to 3 minutes. This can be done by hand or in a mixer.
Cover the bowl with plastic wrap, or a tight-fitting lid. Allow the batter to double in size, about 50 to 60 minutes.

Pour enough vegetable oil to cover the bottom of a Dutch oven by 3 inches, or 6cm. Heat oil to 375℉, or 190℃. Dip a spoon into the hot oil then proceed to scoop the batter and carefully place it into the hot oil. Zeppole can be made into different sizes depending on the size spoon that you choose. Watch for the dough to become a light golden brown, then flip them to complete the frying, about 3 minutes each side.
Place them on a cooling rack or paper towels. Cover them generously with powdered sugar. Enjoy!