Sofias Italian Doughnuts Recipes

GRANDMA'S ZEPPOLE ITALIAN DOUGHNUTS

Steps:

• Add 2-inch oil to a large pot and heat to 375˚F (190˚C).
• In a medium saucepan on medium-low heat, add water, butter, sugar and salt. Cook until butter melts completely.
• Lower the heat and add flour. Use the wooden spoon to mix vigorously until well combined.
• Transfer the dough into a large mixing bowl. Let it cool off slightly, about 3-5 minutes, then add eggs, one at a time. Mix the eggs with the dough using a hand-mixer or wooden spoon. (Make sure your dough is not too hot, otherwise the eggs will scramble when added to the dough.)
• Check the temperature of the oil, if it's ready, it's time to fry the donuts. Use a small spoon to spoon out the batter, and then use another spoon or spatula to scrape the batter into the oil. Make sure to lower the spoon into the oil very gently so that you won't splash the oil onto yourself.
• Cook in batches and fry 10-12 donuts at a time. Fry for 4-5 minutes for each batch until they turn golden brown. You'll need to turn them over from time to time to make sure all sides get cooked properly.
• Remove cooked zeppole from the oil using a slotted spoon and place them on a paper towel lined plate.
• Dust with powdered sugar and serve warm.

ITALIAN DOUGHNUTS

Steps:

• 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 reroll. Cut out more doughnuts.
• Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
• 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. 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, generously coat each 2 times with the cinnamon-sugar. Serve warm.
• Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of 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.

SOFIA'S ITALIAN DOUGHNUTS

Steps:

• CREME PATISSIERE - place milk and vanilla paste in a saucepan over medium heat and bring to just below boiling point and remove from the heat.
• Whisk yolks and sugar together until thick and pale and then add cornflour and whisk until combines and then slowly whisk the milk mixture into the egg mixture until well combines and then transfer to a clean saucepan and whisk over medium heat for 3 minutes or until mixture thickens.
• Transfer to a bowl, cover surgace with plastic wrap to prevent a skin forming, then chill until cold.
• DOUGHNUTS - using a box grater, grate the pear and place in a large bowl with the lime zest and juice, sugar, passionfruit pulp, egg, vanilla paste, water and a pinch of salt and then stir to combine and then gradually mix in sifted flour to form a wet dough.
• Fill a deep frying pan with 2cm of oil, and heat over medium heat until 180C or a cube of bread turns golden in 10 seconds.
• In batches of 4 gently drop heaped tablespoons of dough into oil and top with 3 blueberries and cook for 1 1/2 minutes each side or until golden and puffed and drain on paper towel, repeating until all mixture is used.
• Place creme patissiere in a piping bag and push the tip of the mozzle into the base of each doughnut and pipe about 1 teaspoon of creme patissiere into each doughnut.
• Warm the honey with water in a small saucepan until runny.
• Place the doughnuts on a platter and then drizzle with honey and serve.

ITALIAN DOUGHNUTS

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.

BAKED ITALIAN MINI DOUGHNUTS

Steps:

• Preheat the oven to 325 degrees F. Lightly oil a mini doughnut pan with cooking spray. (You can also use mini muffin pans.)
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
• In a separate bowl, combine the flour, baking powder, and salt. Mix the flour mixture into the butter mixture until combined. Do not overmix.
• Transfer the batter to a piping bag with a large round tip and fill each doughnut well halfway.
• Bake for 20 minutes. Test for doneness (they should be crisp on the outside, moist on the inside). Transfer to a cooling rack or serve immediately to your guests to decorate.

ITALIAN SFINGI (ITALIAN DOUGHNUTS)

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!