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.
DOUGHNUTS AND CHOCOLATE SAUCE
Ready in less than 10 minutes, this simple chocolate sauce features the popular Mexican flavor combinations of cinnamon and chocolate. Instead of churros, we're serving it with plain doughnut holes, a perfect accompaniment for dipping!
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Pulse the cinnamon and almonds in a blender until pulverized.
- Bring the milk and 1⁄2 cup water to a boil in a saucepan. Add the sugar and chocolate to the blender; pour in the hot milk and blend until smooth. Transfer to a bowl and top with cinnamon. Serve with the doughnuts.
ITALIAN DOUGHNUTS WITH CHOCOLATE SAUCE
From Daniela and Stefania, called the Italian Mamas on My Kitchen Rules. This recipe won the peoples choice in the episode in which they cooked it, though they didn't end up serving it with the chocolate sauce as it kept ceasing up on them when they made it, though they were making 600 to 800 of them. HAVE NOT INCLUDED standing time.
Provided by ImPat
Categories Breads
Time 1h20m
Yield 50 doughnuts, 50 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 85.4, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.7, Sodium 9.4, Carbohydrate 11.4, Fiber 1.1, Sugar 3.2, Protein 1.9
ZEPPOLE WITH CHOCOLATE SAUCE
Provided by Ethan Stowell
Categories Chocolate Dessert Christmas Easter Fourth of July Picnic Kid-Friendly Mother's Day Wedding Father's Day Birthday Poker/Game Night Shower Christmas Eve Engagement Party Party Potluck Phyllo/Puff Pastry Dough Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 50
Number Of Ingredients 15
Steps:
- For sauce:
- Put chocolate in a medium bowl. Stir cream and honey in a small saucepan over medium heat until mixture starts to bubble; pour over chocolate and whisk until smooth. Keep warm. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
- For zeppole:
- In the bowl of a stand mixer fitted with a paddle, combine flour and next 6 ingredients. Beat at low speed until dough forms. Gradually add butter, beating until absorbed between additions and occasionally scraping down sides of bowl. Increase speed to medium and beat until smooth and glossy, about 3 minutes. Scrape dough from paddle and sides of bowl. Cover with plastic wrap; let rise for 2 hours. Pour enough oil into a deep, heavy 5-quart pot to reach a depth of 1 1/2" Attach a deep-fry thermometer to side of pot and heat oil over medium heat until it reaches 325°F. Working in batches, drop dough into oil by heaping teaspoonfuls (about 1"-diameter rounds). Cook, turning occasionally, until zeppole are golden and cooked, about 4 minutes per batch. Using a slotted spoon, transfer zeppole to paper towels; drain. Sift powdered sugar over zeppole or put sugar in a paper bag and add zeppole; shake gently to coat. Serve with sauce for dipping.
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