ITALIAN SFINGI (ITALIAN DOUGHNUTS)
These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa", which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.
Provided by Kim D.
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Mix flour, sugar, and baking powder.
- Add eggs, water, and vanilla; mix well.
- Drop batter by tablespoons in hot, deep oil.
- If oil is hot enough, sfingi will cook and turn over without help.
- If not, turn with a large spoon to brown on both sides.
- Add as many sfingi that will fit in skillet or deep-fryer.
- Fry until golden brown.
- Drain on paper towels.
- Combine powdered sugar and cinnamon.
- Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
- Delicious served warm!
ZEPPOLE
Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Italian
Time 40m
Yield 35
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
- Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g
ITALIAN DOUGHNUTS
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield about 18 doughnuts
Number Of Ingredients 5
Steps:
- Pour equal parts of vegetable oil and olive 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.
- Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
- Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
- When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
- Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
ITALIAN DONUTS
I saw this recipe on Everyday Italitan with Giada Di Laurentis and have been thinking about it ever since. I love homemade donuts, but I just never feel like waking up early to make them! This seems like the perfect solution.
Provided by Mrs Goodall
Categories Breakfast
Time 12m
Yield 18 donuts, 18 serving(s)
Number Of Ingredients 5
Steps:
- Pour equal parts of vegetable oil and olive 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.
- Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
- Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
- When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
- Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
Nutrition Facts : Calories 352.5, Fat 36.2, SaturatedFat 4.8, Sodium 0.4, Carbohydrate 8.5, Fiber 0.1, Sugar 8.3
ZEPPOLE ITALIAN DONUTS / DOUGHNUTS
I found this on another website. These have a very mild taste and I find that the powdered sugar does seem to just taste better on these. You might want to experiment on the size of doughnuts you want. I ended up just doing all different sizes to have on my plate. Enjoy!
Provided by JackieMarie
Categories Breads
Time 1h
Yield 3 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 728.5, Fat 26.4, SaturatedFat 14.4, Cholesterol 357.3, Sodium 1332.7, Carbohydrate 88.8, Fiber 1.7, Sugar 34.9, Protein 31.5
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