COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the doughnuts: In a medium saucepan, combine the butter, water, 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 wooded 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 mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time 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 powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
- In a large heavy-bottomed saucepan, pour in 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 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
- Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
- Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.
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Ana Rangel
[email protected]I'm not sure what all the fuss is about. These doughnuts are just okay.
Sagar Thamsuhang
[email protected]These doughnuts are a bit pricey, but they're worth it.
Ogunmola Boluwatife
[email protected]I would definitely recommend this recipe to anyone who loves coffee and doughnuts.
Richard Ochilo
[email protected]These doughnuts are the perfect size for a quick snack.
NinjaCat
[email protected]I've never made doughnuts before, but this recipe made it easy. The doughnuts turned out great!
Olivia Moschell
[email protected]I made these doughnuts for a bake sale and they were a huge success! Everyone loved them.
Achintha Dilshan
[email protected]These doughnuts are a bit too dense for my taste. I prefer a lighter, fluffier doughnut.
Kigz
[email protected]I'm not a big fan of doughnuts, but these were really good. I especially liked the coffee glaze.
muhammad umar
[email protected]These doughnuts are a bit time-consuming to make, but they're worth the effort.
Ryan Patterson
[email protected]I love the flavor of the coffee glaze on these doughnuts. It's not too overpowering.
Taryn Allan
[email protected]These doughnuts are perfect for a special occasion. They're so elegant and delicious.
Sajan aryal Sajan aryal
[email protected]I had a hard time getting the doughnuts to rise properly. I think I may have over-proofed them.
Muhib Samoo
[email protected]These doughnuts were a bit too sweet for my taste, but they were still very good.
bobene ellis
[email protected]I've tried many coffee-glazed doughnut recipes, but this one is by far the best. The glaze is perfectly sweet and the doughnuts are so light and airy.
Nantongo Magie
[email protected]These doughnuts are amazing!
Wadoodkhan Wadood khan
[email protected]I made these doughnuts for my family and they loved them! The recipe was easy to follow and the doughnuts turned out perfect.
Anele Sokhulu
[email protected]These Italian doughnuts were a hit at my last party! They're so light and fluffy, and the coffee glaze is the perfect finishing touch.