Zeppole with Chocolate Sauce

Ingredients

• 0.8 teaspoon yeast dry (from 1 envelope)
• 8 ounces bittersweet chocolate 70% chopped
• 2 cups bread flour 
• 2 large eggs 
• 1 cup cup heavy whipping cream 
• 0.3 cup honey 
• 1.5 teaspoons lemon zest 
• 50 servings powdered sugar 
• 0.8 teaspoon sea salt fine
• 3 tablespoons sugar 
• 0.8 cup butter unsalted cut into cubes room temperature ()
• 50 servings vegetable oil for deep-frying
• 0.5 cup milk whole

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• pot
• stand mixer
• slotted spoon

Directions

1. Put chocolate in a medium bowl. Stircream and honey in a small saucepan overmedium heat until mixture starts to bubble;pour over chocolate and whisk until smooth.Keep warm. DO AHEAD: Can be made 3 daysahead. Cover and chill. Rewarm before using.
2. In the bowl of a stand mixer fittedwith a paddle, combine flour and next 6ingredients. Beat at low speed until doughforms. Gradually add butter, beating untilabsorbed between additions and occasionallyscraping down sides of bowl. Increasespeed to medium and beat until smooth andglossy, about 3 minutes. Scrape doughfrom paddle and sides of bowl. Cover withplastic wrap; let rise for 2 hours.
3. Pour enough oil into a deep, heavy 5-quart potto reach a depth of 1 1/2" Attach a deep-frythermometer to side of pot and heat oil overmedium heat until it reaches 325°F. Working inbatches, drop dough into oil by heapingteaspoonfuls (about 1"-diameter rounds).Cook, turning occasionally, until zeppole aregolden and cooked, about 4 minutes perbatch. Using a slotted spoon, transferzeppole to paper towels; drain.Sift powdered sugar over zeppole or putsugar in a paper bag and add zeppole; shakegently to coat.
4. Serve with sauce for dipping.