ZEPPOLE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 18 to 24 servings
Number Of Ingredients 8
Steps:
- Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
- Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
- In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
- When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.
COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)
Steps:
- For the doughnuts: In a medium saucepan, combine the butter, 1/2 cup water, the granulated 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 wooden 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 mixer fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, one at a time, mixing 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 confectioners' sugar until smooth. If the glaze is too thick, stir in water, 1/4 teaspoon at a time.
- In a large, heavy-bottomed saucepan, pour 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°F. (If you don't have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)
- Using a small ice cream scoop or two small spoons, carefully drop about 1 tablespoon of the dough at a time into the oil. Cook for 3 to 3 1/2 minutes, turning occasionally, until the doughnuts are golden and puffed. Drain on paper towels. When the doughnuts are cool enough to handle, dip the top halves into the glaze.
- Using a hand grater, grate the chocolate over serving plates. Place 3 to 4 doughnuts on each plate and garnish with raspberries. Serve immediately.
COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)
Make and share this Coffee-Glazed Italian Doughnuts (Zeppole) recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 30m
Yield 12 doughnuts, 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 488.4, Fat 22.4, SaturatedFat 13.1, Cholesterol 191.4, Sodium 140.6, Carbohydrate 65.8, Fiber 0.6, Sugar 48.7, Protein 6.1
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
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.
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