Italian Doughnuts Recipes

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!

ITALIAN DOUGHNUTS

Steps:

• Roll out the dough on a lightly floured surface to 1/2-inch thickness.
• If you have a donut cutter useit, at least 2 inch diameter.
• If no donut cutter,use a floured 2-inch cookie cutter, cut out doughnut rounds.
• Then use 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 375ºF.
• Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
• Use a slotted spoon to 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.

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.