Italian Doughnuts Food

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.

ITALIAN DOUGHNUTS

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 DOUGHNUTS

Steps:

• 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 reroll. Cut out more doughnuts.
• Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
• 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. 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, generously coat each 2 times with the cinnamon-sugar. Serve warm.
• Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of 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 DOUGHNUTS WITH CHOCOLATE SAUCE

Steps:

• Place potatoes in a saucepan of cold salted water and bring to the boil over a medium heat, then boil gently for 30 minutes or until tender aand then drain.
• Push through a potato ricer into a large bowl.
• Gently heat milk and butter in a small saucepan over a low heat until butter melts.
• Combine flour, 55 grams of the sugar and the yeast in a medium bowl.
• While potatoes are still warm, add the flour mixture with the egg and warm milk mixture and using your hand, bring all the ingredients together to form a soft dough.
• Divide dough into 4 portions and roll each portion into a 1.5cm thick log and then cut into 10cm lengths and shape each length into a ring to form a doughnut.
• Place 3cm apart on a lightly floured tray.
• Stand rings, covered with a clean tea towel, in a warm place, for 30 minutes or until they double in size.
• Combine cinnamon and remaining sugar in a shallow bowl, then set aside.
• To make chocolate sauce, place chocolate in a heatproof bowl.
• Heat cream in a small saucepan until hot, then pour over chocolate and stand for 1 minutes, then mix until smooth and then cover with plastic wrap to keep warm.
• Half fill a deep frying pan with oil and heat over a high heat, oil is ready when a cube of bread dropped into the oil turns golden in 10 to 15 seconds.
• Deep-fry doughnuts in small batches for 1 minute or until lightly golden and then drain on paper towels and then roll in cinnamon sugar.
• Serve doughnuts with the chocolate sauce for dipping.

RICOTTA BALLS (ITALIAN DOUGHNUTS)

Steps:

• Mix all ingredients together in a large bowl.
• Drop by teaspoonfuls into hot oil and deep fry.
• Balls will turn themselves over when one side is done.
• Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
• Drain on paper towels to cool and absorb oil.
• When cool, sprinkle with powdered sugar.

SOFIA'S ITALIAN DOUGHNUTS

Steps:

• CREME PATISSIERE - place milk and vanilla paste in a saucepan over medium heat and bring to just below boiling point and remove from the heat.
• Whisk yolks and sugar together until thick and pale and then add cornflour and whisk until combines and then slowly whisk the milk mixture into the egg mixture until well combines and then transfer to a clean saucepan and whisk over medium heat for 3 minutes or until mixture thickens.
• Transfer to a bowl, cover surgace with plastic wrap to prevent a skin forming, then chill until cold.
• DOUGHNUTS - using a box grater, grate the pear and place in a large bowl with the lime zest and juice, sugar, passionfruit pulp, egg, vanilla paste, water and a pinch of salt and then stir to combine and then gradually mix in sifted flour to form a wet dough.
• Fill a deep frying pan with 2cm of oil, and heat over medium heat until 180C or a cube of bread turns golden in 10 seconds.
• In batches of 4 gently drop heaped tablespoons of dough into oil and top with 3 blueberries and cook for 1 1/2 minutes each side or until golden and puffed and drain on paper towel, repeating until all mixture is used.
• Place creme patissiere in a piping bag and push the tip of the mozzle into the base of each doughnut and pipe about 1 teaspoon of creme patissiere into each doughnut.
• Warm the honey with water in a small saucepan until runny.
• Place the doughnuts on a platter and then drizzle with honey and serve.

ITALIAN SFINGI (ITALIAN DOUGHNUTS)

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!