Put the flour, sugar and yeast in a bowl, mix and then add the water: it should be a rather liquid batter.
Cover the bowl with cling film and let it rise for 2-3 hours or until the dough is tripled and full of bubbles.
Heat the oil in a saucepan and cook the zeppole a few at a time, forming some with 2 spoons, then drain them on kitchen paper.
Prepare the glaze by heating the water, sugar and honey over low heat until they are well melted, then turn off the heat and add the liqueur.
Pass the zeppole in the icing, one at a time, covering them entirely.
The donuts of the Immaculate Conception are ready: immediately decorated with sprinkles or sugar sprinkles and served.
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