In a medium saucepan, combine water, butter, sugar and salt and bring to a simmer. Once the mixture has come to a simmer, add the flour and stir vigorously until the mixture pulls away from the sides and forms into a soft dough ball. Set aside to cool for 10 minutes.

One at a time, add in the eggs and mix well until they are well incorporated, and the dough becomes smooth.

To make the cinnamon sugar mixture, mix the cinnamon and caster sugar together in a small bowl and whisk to combine. Set aside

Heat a medium saucepan with vegetable oil to 350°F (175°C).

Using a tablespoon to scoop into the dough to form a rough ball shape and carefully drop into the hot oil. Fry in batches until they turn golden brown in colour, about 2-3 minutes per side. Remove with a slotted spoon and place onto a lined plate with paper to remove any excess oil. Repeat until all the dough has been fried.

Transfer the zeppole to a larger bowl and sprinkle the cinnamon sugar all over. Gently toss the zeppole, making sure they are completely coated in the cinnamon sugar.

Serve on a plate, placing a burrata to top, dusting with a little more cinnamon sugar.