Coffee Glazed Italian Doughnuts Zeppole Recipes

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AUTHENTIC ZEPPOLE ITALIAN DOUGHNUTS



Authentic Zeppole Italian Doughnuts image

My church every year on Labor Day weekend has a huge festival. They're a major money maker for the church is Zeppole. You have to wait forever in line. All the ladies at the church are lined along the huge vats of oil flipping zeppoles in the oil. All my family has worked the stand. From all over Ohio people come to buy...

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 6

1 lb flour
2 medium potatoes, boiled, skin removed and mashed
1/4 oz active dry yeast
2 c warm water
pinch salt
olive oil for frying (not extra virgin)

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Steps:

  • 1. In a large bowl add the flour and the mashed potatoes.
  • 2. Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
  • 3. Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
  • 4. Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
  • 5. Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
  • 6. Turn the dough in the oil until it is golden in color. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of powdered sugar on all sides completely coated.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)



Coffee-Glazed Italian Doughnuts (Zeppole) image

Categories     Bread     Coffee     Boil

Yield makes about 12 doughnuts; 4 to 6 servings

Number Of Ingredients 16

Doughnuts
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 cup all-purpose flour
3 large eggs
1 large egg yolk
2 teaspoons grated lemon zest (from 1 to 2 lemons)
Vegetable oil, for frying
Glaze
1/4 cup heavy cream
1 tablespoon coffee liqueur, such as Kahlúa
2 teaspoons instant espresso powder
2 cups confectioners' sugar
1 (3-ounce) bittersweet or semisweet chocolate bar
1 cup raspberries

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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)



COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE) image

Categories     Coffee

Yield 4-6

Number Of Ingredients 18

Doughnuts:
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest (from 1 lemon)
Vegetable oil, for frying
Glaze:
1/4 cup whipping cream
1 tablespoon coffee liqueur (recommended: Kahlua)
2 teaspoons espresso powder
2 cups powdered sugar
Water, as needed
1 (3-ounce) chocolate bar, optional
1 cup raspberries, optional

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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.

COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)



Coffee-Glazed Italian Doughnuts (Zeppole) image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest (from 1 lemon)
Vegetable oil, for frying
1/4 cup whipping cream
1 tablespoon coffee liqueur (recommended: Kahlua)
2 teaspoons espresso powder
2 cups powdered sugar
Water, as needed
1 (3-ounce) chocolate bar, optional
1 cup raspberries, optional

Buy All Ingredients

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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