Easy Coffee Glazed Zeppole Italian Doughnuts Giadzy Recipes

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer 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. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
• 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 350 degrees F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
• For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

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.

QUICK AND EASY ITALIAN ZEPPOLE

Steps:

• Bring a pot of oil to 370 degrees F on a candy thermometer. The oil should be about 3 inches deep and not come up more than halfway up the side of the pot.
• Roll out the dough to about 1/4-inch thick rectangle. Cut the rectangle into 16 equal portions.
• Mix together the ricotta, nutmeg, oregano, salt and pepper. Put about a tablespoon of the filling onto the dough, placing it so that you can easily close the dough around it. Brush the edge of the dough with water.
• Press the dough closed around the filling. Making sure that the dough is sealed well, so the filling won't come out while it is frying.
• Place the doughnuts in the hot oil for about 2 minutes, or until they are golden brown. Put only a few doughnuts in the oil at a time, they should not be crowded or they will not fry evenly.
• Flip the doughnuts over and fry the second side for another 2 minutes. Make sure your oil is staying around 370°F.
• When the doughnuts are done frying, use a basket skimmer to remove them from the oil and place them on paper towels to drain the excess oil.
• Serve with the tomato sauce or pesto sauce.

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.

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.