COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
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.
ZEPPOLE - ITALIAN DOUGHNUTS
Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.
Provided by Olga's Flavor Factory
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts.
- Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two.
- Place the dough in the bowl of a standing mixer. Mix with a paddle attachment, until you don't see any more steam rising up from the bowl.
- Add the eggs, one at a time, until they are fully incorporated. You can also use a hand held mixer, or even mix up the dough by hand.
- Meanwhile, pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit.
- Transfer the dough to a large ziptop bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. Be careful not to splash yourself. You can also use 2 small spoons to drop bits of dough into the oil, or use a small portion scoop.
- Keep the temperature above 350 at all times, preferably 360-375 degrees.
- Fry the zeppole about 5 minutes, turning over the ones that don't turn themselves over.
- Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you're done frying all the zeppole, dust them with powdered sugar.
ZEPPOLI (ITALIAN FRIED BREAD DOUGH )
Make and share this Zeppoli (Italian Fried Bread Dough ) recipe from Food.com.
Provided by Poppy
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat about 3 inches of oil in a saucepan to 375°F (119°C).
- In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
- Stir the remaining 1/2 cup water into the bowl.
- Add flour, beating vigorously until a soft dough forms.
- Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
- Place dough in a greased bowl, and turn to coat the surface.
- Cover with a damp cloth.
- Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
- Fry golf ball sizes of dough in batches until golden brown.
- Drain on paper towels.
- Sprinkle with confectioners' sugar, and eat while still hot.
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
ZEPPOLE
Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Italian
Time 40m
Yield 35
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
- Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g
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.
PUMPKIN ZEPPOLE
As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.
Provided by Chef John
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 27.4 g, Cholesterol 55.3 mg, Fat 14.8 g, Fiber 1.2 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 327.1 mg, Sugar 7.1 g
More about "zeppole italian doughnuts recipes"
ZEPPOLE (ITALIAN DONUTS) RECIPE - RECIPES.NET
From recipes.net
ZEPPOLE: IRRESISTIBLE ITALIAN DOUGHNUT BITES - GLUTTO DIGEST
From gluttodigest.com
ZEPPOLE RECIPE (ITALIAN DOUGHNUTS) | KITCHN
From thekitchn.com
ZEPPOLE - DELICIOUS ITALIAN DOUGHNUTS
From shescooking.net
ZEPPOLE DI SAN GIUSEPPE | ITALIAN ST. JOSEPH'S PASTRIES
From nonnabox.com
PUMPKIN RICOTTA ZEPPOLE (ITALIAN DOUGHNUTS)
From marisasitaliankitchen.com
ZEPPOLE ITALIAN RICOTTA DOUGHNUTS - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
ZEPPOLE - EASY ITALIAN DONUTS (VIDEO)
From natashaskitchen.com
ZEPPOLE ITALIAN DOUGHNUTS | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
ZEPPOLE – ITALIAN POTATO DOUGHNUT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ZEPPOLE (ITALIAN DOUGHNUTS) - EASY RECIPES FOR FAMILY TIME
From seededatthetable.com
ZEPPOLE (ITALIAN DONUTS) - IMMACULATE BITES SNACKS
From africanbites.com
ITALIAN GRANDMA MAKES ZEPPOLE (ITALIAN DOUGHNUTS) - YOUTUBE
From youtube.com
ZEPPOLE (FRIED ITALIAN DONUTS) - PINCH ME, I'M EATING
From pinchmeimeating.com
ZEPPOLE RECIPE(ITALIAN DOUGHNUTS) - THE SPRUCE EATS
From thespruceeats.com
ITALIAN ZEPPOLE RECIPE | GET CRACKING - EGGS
From eggs.ca
ZEPPOLE RECIPE: HOW TO MAKE ITALIAN DOUGHNUTS AT HOME
From masterclass.com
ZEPPOLE RECIPE - ITALIAN DONUTS - SIMPLY HOME COOKED
From simplyhomecooked.com
ZEPPOLE, THE MOST DELICIOUS ITALIAN DONUTS EVER - LA CUCINA ITALIANA
From lacucinaitaliana.com
ZEPPOLE RECIPE – EASY ITALIAN DONUTS
From easyrecipechef.com
ZEPPOLE RECIPE: INCREDIBLE ITALIAN DOUGHNUTS YOU MUST TRY!
From getarecipes.com
‘ZEPPOLE’ - ITALIAN DOUGHNUTS | MAMABLIP
From mamablip.com
ZEPPOLE (GRAFFE) - ITALIAN DOUGHNUTS RECIPE & HISTORY - ALL YOU …
From philosokitchen.com
ZEPPOLE RECIPE – ITALIAN DESSERT DOUGHNUT - CHEF BILLY PARISI
From billyparisi.com
ZEPPOLES | ITALIAN DOUGHNUTS - YOUTUBE
From youtube.com
BAKED ZEPPOLE DI SAN GIUSEPPE RECIPE - COOKIST.COM
From cookist.com
ZEPPOLE (ITALIAN CHRISTMAS DOUGHNUTS) | RED STAR® YEAST
From redstaryeast.com
SAVOURY ZEPPOLE RECIPE: EASY HOMEMADE ITALIAN DOUGHNUT
From foodnewsnews.cc
ZEPPOLE RECIPE (EASY ITALIAN DONUTS) - FOOD DOLLS
From fooddolls.com
JOSEPHINE'S ZEPPOLE - STRIPED SPATULA
From stripedspatula.com
ZEPPOLE (ITALIAN DONUTS) RECIPE
From petitegourmets.com
ZEPPOLE OR FRITTELLE FOR AN ITALIAN CHRISTMAS - CHRISTINA'S CUCINA
From christinascucina.com
ZEPPOLE - ITALIAN DOUGHNUTS
From pinterest.ca
ZEPPOLE DOUGH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ZEPPOLE RECIPE - BBC FOOD
From bbc.co.uk
ZEPPOLE RECIPE - ITALIAN DONUTS
From pinterest.ca
BAKED (NOT FRIED) ZEPPOLE FOR SAINT JOSEPH'S DAY
From lacucinaitaliana.com
GRANDMA’S ZEPPOLE ITALIAN DOUGHNUTS {SO FLUFFY & LIGHT!}
From izzycooking.com
CINNAMON SUGAR ZEPPOLES: ITALIAN DOUGHNUTS [VEGAN]
From onegreenplanet.org
HOMEMADE ITALIAN ZEPPOLE DONUTS - CHEFJAR
From chefjar.com
TRADITIONAL ZEPPOLE RECIPE | THE BELLY RULES THE MIND
From thebellyrulesthemind.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search