Directions

1. 1

   Prepare the chocolate sauce by placing the chopped bittersweet chocolate in a medium bowl. In a small saucepan, combine the heavy cream and honey, then heat over medium heat, stirring occasionally, until the mixture just begins to bubble around the edges (about 3–4 minutes). Pour the hot cream mixture over the chocolate and let sit for 1 minute to soften, then whisk until completely smooth and glossy. Transfer to a serving bowl and keep warm until ready to serve. (Note: This sauce can be made up to 3 days ahead; cover and refrigerate. Gently reheat in a double boiler or microwave in 20-second intervals, stirring between each, before serving.)

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, yeast, eggs, salt, sugar, lemon zest, and milk. Mix on low speed until a shaggy dough forms, about 1–2 minutes. With the mixer still on low, gradually add the room-temperature butter cubes a few at a time, ensuring each addition is fully absorbed before adding more and occasionally scraping down the sides of the bowl. Once all the butter is incorporated, increase the speed to medium and beat for approximately 3 minutes until the dough becomes smooth, glossy, and slightly elastic. Scrape the dough from the paddle and sides of the bowl.

3. 3

   Cover the dough bowl with plastic wrap and allow it to rise at room temperature for 2 hours, until the dough has increased noticeably in volume.

4. 4

   Pour vegetable oil into a deep, heavy 5-quart pot to a depth of 1 1/2 inches. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium heat until it reaches 325°F.

5. 5

   Working in batches to avoid overcrowding, carefully drop small mounds of dough (about 1 teaspoon each, forming roughly 1-inch diameter rounds) into the hot oil using a spoon or small scoop. Fry for approximately 4 minutes per batch, turning occasionally with a slotted spoon, until the zeppole are golden brown and cooked through. Using the slotted spoon, transfer the cooked zeppole to paper towels to drain any excess oil.

6. 6

   While still warm, coat the zeppole with powdered sugar. You can either sift powdered sugar directly over them or place them in a paper bag with powdered sugar and gently shake to coat evenly.

7. 7

   Serve the warm zeppole immediately alongside the chocolate sauce for dipping.