Italian Christmas Donuts Recipes

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FRITTELLE {CIAMBELLE} - ITALIAN DOUGHNUTS



Frittelle {Ciambelle} - Italian Doughnuts image

Soft, lemon or orange flavored doughnuts that simply melt in your mouth.

Provided by Italian Recipe Book

Categories     Dessert

Number Of Ingredients 12

2 cups milk (lukewarm)
6 - 6 ½ cups (30 oz) flour (more if needed)
2 eggs
2 tbsp sugar
4 oz butter (room temperature)
1 tbsp active dry yeast
1 lemon or orange (zest only)
Pinch of salt
Vegetable oil for frying
1 cup sugar for dipping
doughnut cutter
rolling pin

Steps:

  • Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes.
  • In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest.Using a dough hook attachment start to mix on low speed.
  • Slowly pour in the milk with yeast.Add eggs and butter cut in cubes.
  • Increase the speed and knead the dough for about 10 minutes until it starts to wrap lightly around the dough hook and come off the sides of the mixer bowl.
  • The dough should be soft but NOT sticky.NOTE: If the dough doesn't come together or it's too sticky add another ½ cup of flour and a few more table spoons at a time if needed.
  • Transfer the dough into a large clean bowl, cover with a linen towel and let it rise in a warm, draft free place.It'll take anywhere between 1.5 to 2 hours at 75-80F and it'll take much longer in a cooler place.
  • Once the dough has almost tripled in size, turn the bowl upside down and let the dough come out in a floured surface. Work the dough with your hands for a minute or two, dust with more flour if needed.
  • Using a dough scraper cut off a fourth of the dough and with a rolling pin roll it out approx ⅓ -¼ of an inch thick.
  • Using a doughnut cutter cut out the doughnuts and place them on a well floured surface leaving enough space in between. Cover them with a dry linen/kitchen towel and let rise (always in a warm place) for about an hour.
  • In a deep pan preheat vegetable oil suitable for frying. The best temperature to start frying the doughnuts is about 350F. You can measure it with a kitchen thermometer.
  • But if you don't have one try frying a small piece of the dough first. If it comes up floating in less than 5 seconds the oil is ready.
  • Once oil is heated turn the temperature on medium low to prevent oil from overheating.
  • Fry fritelle for a few minutes on each side continuously covering them with hot oil when frying. Once they're lightly brown on both sides discard on paper towel to absorb excess oil.
  • Dip each doughnut quickly in fine sugar.Serve hot, warm, cold or re-heated.

ITALIAN DOUGHNUTS



Italian Doughnuts image

Provided by Giada De Laurentiis

Categories     dessert

Time 25m

Yield about 18 doughnuts

Number Of Ingredients 5

Vegetable oil, for frying
Olive oil, for frying
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon

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.

ITALIAN SFINGI (ITALIAN DOUGHNUTS)



Italian Sfingi (Italian Doughnuts) image

These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa", which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.

Provided by Kim D.

Categories     Breads

Time 30m

Yield 1 batch

Number Of Ingredients 9

3 cups flour
3 tablespoons sugar
6 teaspoons baking powder
3 eggs, beaten
1 1/2 cups water
1 teaspoon vanilla
corn oil (for frying)
1 cup powdered sugar
1 tablespoon cinnamon

Steps:

  • Mix flour, sugar, and baking powder.
  • Add eggs, water, and vanilla; mix well.
  • Drop batter by tablespoons in hot, deep oil.
  • If oil is hot enough, sfingi will cook and turn over without help.
  • If not, turn with a large spoon to brown on both sides.
  • Add as many sfingi that will fit in skillet or deep-fryer.
  • Fry until golden brown.
  • Drain on paper towels.
  • Combine powdered sugar and cinnamon.
  • Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
  • Delicious served warm!

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