Italian Donuts With Cherry Sauce Recipes

ITALIAN CHERRY DOUGHNUTS (BOMBOLONI)

Steps:

• Dissolve the yeast with the milk in a medium bowl Stir in 1 cup of the flour. Cover the bowl with plastic wrap and let it proof until bubbly, about 1 hour.
• Whisk together the remaining flour with the salt and nutmeg in a bowl.
• Beat the butter in a standing mixer with the paddle attachment until creamy, about 30 seconds; add the sugar and beat until light and fluffy. Beat in the eggs, one at time, until blended.
• Add the yeast mixture along with the flour mixture. Mix on medium speed until the flour is incorporated and a soft dough that pulls away from the side of the bowl forms, 2 or 3 minutes. Transfer the dough to a lightly buttered bowl, cover and leave at room temperature 1 hour. (The dough can also be refrigerated up to one day ahead of frying at this point - leave out for one hour before proceeding.
• Place the dough on a floured surface and pat or roll it out ½-inch thick. Cut out circles using a 1 - 1/2-inch diameter biscuit cutter. Arrange the doughnuts on a baking sheet, lightly cover with a towel and let them rise for an hour.
• Pour oil to a depth of 4 inches in a heavy pot or saucepan (I used a 3-quart) and heat to 350 (175 C) degrees.
• Drop the doughnuts into the oil 3 or 4 at a time. Fry until puffed and golden all over, turning once. Remove the doughnuts as they're done and immediately roll them in sugar, then onto a rack to cool.
• Put the jam and/or pastry cream in a piping bag or a sealable plastic bag fitted with a plain pastry tip. Gently poke a hole into each doughnut with a wide skewer (or use the pastry tip) and fill each bomboloni. Serve freshly made.

ZEPPOLE, ITALIAN RICOTTA DOUGHNUTS

Steps:

• In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
• In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
• Stir the flour mixture into the ricotta mixture until thoroughly combined.
• In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
• If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
• Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
• Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
• Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
• Dust with icing or powdered sugar and serve while still warm.

ITALIAN CHERRY SAUCE

Steps:

• Place the cherries and sugar in a small pan, pour in scant 1/2 cup water, cover and cook over medium heat until softened. Remove the cherries with a slotted spoon and pass through a food mill into a bowl. Reduce the cooking liquid over low heat, then remove from heat and let cool. Stir the cooled liquid into the cherry puree, then add the kirsch. Serve.