Instructions

1. Add the beer, vanilla extract and the powdered sugar into a medium bowl, stir well.
2. Melt the butter, water, sugar and salt in a saucepan until it comes to a boil. Boil for 10 seconds, then take off the heat and stir in the flour until it forms a ball of dough. Put back on the heat and stir for 2 minutes.
3. Take the dough and place into a mixmaster on medium speed. Add in the eggs one at a time, then mix for 2 minutes on medium speed. Place in the refrigerator to chill for 15 minutes.
4. Heat up your oil in a deep pot, only halfway up the sides, until it reaches 375 degrees.
5. Drop the zeppole dough by heaping tablespoons into the oil and fry for 5 minutes, turning them over halfway through frying.
6. Take out and drain on a paper towel. Cool completely, then dip the zeppoles into the Peroni glaze. Drain on a wire rack and let dry for 20 minutes and then dust with powdered sugar.