Feast Zeppole

Feast Zeppole
...it's that time again...1 cup warm water
1 teaspoon active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 cups unbleached all-purpose flour
1 tablespoon olive oil
vegetable oil for frying
powdered sugar

In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees.
Use two tablespoons to scoop out the dough and drop it into the hot oil, by using one spoon to push the dough off of the other. Do this for about 4 zeppole at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot.