Zeppole (Italian Doughnuts)

Steps

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1. 1
   Warm the milk and water together until just warm to the touch.
   ▶ ≈0:24
2. 2
   Open the yeast envelope and stir it into the warm milk mixture with a spoon, allowing it to activate briefly.
   ▶ ≈2:16
3. 3
   Lightly beat the eggs and add them to the milk mixture.
   ▶ ≈2:57
4. 4
   Stir in the sugar until well combined.
   ▶ ≈3:27
5. 5
   Add the salt to the mixture.
   ▶ ≈3:41
6. 6
   Add one tablespoon of olive oil and stir well.
   ▶ ≈4:05
7. 7
   Gradually add the flour in small portions while stirring, until all the flour is incorporated and combined.
   ▶ ≈4:39
8. 8
   Cover the dough bowl with plastic wrap and let it rest in a warm place for one hour to rise.
   ▶ ≈7:29
9. 9
   After one hour, the dough should have risen noticeably. Heat the frying oil to the appropriate temperature.
   ▶ ≈8:37
10. 10
    Use your fingers or a spoon to scoop small portions of dough directly into the hot oil.
    ▶ ≈11:19
11. 11
    Fry until both sides turn golden brown, flipping halfway through for even cooking.
    ▶ ≈12:14
12. 12
    While still warm, roll the fried doughnuts in the cinnamon sugar mixture (1 cup sugar mixed with 1 tablespoon cinnamon) until evenly coated.
    ▶ ≈14:07
13. 13
    Plate the doughnuts and serve warm. Optional: substitute plain sugar or chocolate for the cinnamon sugar if preferred.
    ▶ ≈15:25