zeppole feedback?

I am finalizing my thoughts on making zeppole an occasional special for the menu. I am finding great results with my current dough. Anyo0ne have some sort of suggestion that is just so spectacular that I should chnage my plans?

Dough that is just before ‘tired’ makes a great crust texture, and fry up in about 2 minutes. Lots of flavor potentials, and plain powdered sugar. Might make up a squeeze bottle to fill some with cannoli cream, as well.

We serve it all the time as Sir Joey Bagadonuts…regular dough/rounded into bites/floured/fried/cinnamon sugar/choc sauce on side/served in a double paper sack