Italian Recipe: Zeppole (otherwise known as fried dough)

Don't have to wait until the San Generro festival to have good zeppolies. They are easy to make:

** For The Dough **
2 cups and 1 tablespoon flour, sifted
An equal volume of water
A pinch of salt
A pot of olive oil for frying (you can use other oils)
1/2 cup white wine

Drench them in:
3 teaspoons powdered cinnamon mixed with
1 cup Confectioner's sugar
** Or Honey, if you don't want to use the sugar.
(3/4 cup honey)
2/3 cup (125 g) sugar
1 1/2 teaspoon vanilla extract
3 tablespoons water
Preparation: Set the water and wine to heat, and when bubbles form on the bottom of the pot (it 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.

Roll the dough into snakes about as thick as your little finger, cut them into 8-inch 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. If you choose to dip them in a honey mixture, forgo the sugar and cinnamon mentioned above.