Coffee Glazed Italian Doughnuts Zeppole Recipes

ZEPPOLE

Steps:

• Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
• Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
• In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
• When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.

ELDA'S FAMOUS ZEPPOLE

Steps:

• Stir together the sugar and cinnamon and set aside.
• Combine the milk, salt and butter with 1 quart water in a medium saucepan. Bring to a boil, and then quickly remove from the heat and stir in the flours until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Pour 2 inches of olive oil into a frying pan and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough into thin strips and shape as you like, and then carefully fry in batches. Turn the zeppole once when golden and puffed, and then drain on paper towels. Dip in the honey and dredge in the cinnamon-sugar. Arrange on a platter, garnish with the lemon zest and serve immediately.

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.