Zeppole with chocolate hazelnut spread

Yields approximately 36 zeppole

Ingredients:

• 1 1/3 cups warm water (110 degrees F)
• 2 1/2 teaspoons sugar
• One 1/4 ounce envelope active dry yeast
• 2 tablespoons extra virgin olive oil, plus more for brushing
• 3 teaspoons salt
• 3 1/2 to a 4 cups all purpose flour
• Additional all purpose flour, for sprinkling
•  Granulated sugar, for coating
• Vegetable oil, for frying
• 1 cup chocolate hazelnut spread

Preparation:

Special equipment: a deep fry thermometer. To prepare the dough: Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof. Oil two bowls with a little olive oil and set aside. Using a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar. Stir the yeast mixture and add it to the flour mixture. Mix on medium low speed until everything is combined. Increase the speed to medium and allow the machine to knead the dough, adding more flour if necessary, until it is smooth and pulls away from the side of the bowl, 6 to 7 minutes. Divide the dough in two pieces and roll each into a ball. Place a ball in each of the oiled bowls seam side down, and brush the tops with a little oil to stop them from drying out. Cover the bowls with plastic wrap and place in a warm place until it doubles in size and doesn’t black when poked, about 1 1/2 hours. To prepare the zeppole: Line a baking sheet with parchment paper and sprinkle lightly with some flour; set aside. Place some granulated sugar in a shallow bowl. Cut each ball of dough into a grid pattern so you end up with 25 equal little squares of dough. Place them on your prepared baking sheet, cover them with a lint free towel and allow them to rest somewhere warm for about 20 minutes. Pour the vegetable oil in a large pot to come up two inches and heat to 375 degrees F on a deep fry thermometer. Fry the zeppole in batches until golden brown all around, 2 to 3 minutes. Drain the zeppole on a paper towel lined plate, and the toss in the granulated sugar to coat. Transfer to a plate and allow to stand for 10 minutes. These are best eaten when still warm. Use the chocolate hazelnut spread ad an accompaniment.