Grandmas Zeppole Italian Doughnuts Food

ZEPPOLE RECIPE- ITALIAN DONUTS

Steps:

• In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
• Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
• Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
• In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
• Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
• Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
• Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)

Steps:

• For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
• For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
• Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
• Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.

ZEPPOLE (FRIED ITALIAN DOUGHNUTS)

Steps:

• Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
• Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
• In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
• Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
• Transfer the flour mixture to a medium bowl.
• Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
• If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
• Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
• Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

ZEPPOLE ITALIAN DONUTS / DOUGHNUTS

Steps:

• In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
• Add eggs and vanilla; beat until combined. Add flour, granualted sugar, baking powder, and salt & beat on low speed until just combined.
• Let batter stand 30 minutes. Drop batter by well-rounded teaspoons, four or five at a time, into deep hot fat (365 degree F).
• and cook 2 1/2 to 3 minutes or until golden brown turning once.
• Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
• Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
• Makes 3 dozen.