1. In a medium-size saucepan, combine the water, butter, salt and sugar; bring to a boil. Remove from the heat and add the flour; stir vigorously to blend well. The mixture will form a dough. Return to the burner over medium heat and stir for another minute. Remove from the heat. 2. Add the eggs, one at a time, into the flour mixture, beating well with a hand-held mixer until incorporated. 3. In a medium-size saucepan or a medium-size skillet, add about an inch of oil, and heat until temperature reaches 375 degrees. Dip two teaspoons into the hot oil to coat. With one spoon, scoop out a walnut-size piece of dough and carefully drop the dough into the hot oil, helping to scrape it off with the other spoon. Quickly repeat process several times, but do not crowd. Fry for about 6 minutes, until they have doubled in size, cracked a bit and are nicely browned. Drain on absorbent paper or paper towels. 4. Mix the confectioner's sugar and cinnamon, place in a sifter and sift over the zeppole. Serve immediately (they cannot be made in advance). Makes about 18.