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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David Frank
[email protected]These doughnuts are a bit time-consuming to make, but they're definitely worth the effort.
juan jose sologuren
[email protected]I love that these doughnuts are baked, not fried. It makes them a healthier option than traditional doughnuts.
Rhul Amin
[email protected]These doughnuts are a great way to use up leftover coffee. I always have a few cups of coffee left over after my morning pot, and this is a great way to use it up.
Sofia Bepary
[email protected]Overall, I thought these doughnuts were just okay. They weren't as good as I was hoping they would be.
Sagar Khokhar
[email protected]I had a hard time getting the doughnuts to rise properly. I think I might have needed to let the dough rise for longer.
Salar Henareh
[email protected]These doughnuts are a bit too sweet for my taste. I would recommend using less sugar in the glaze.
Dairo Daniel
[email protected]I'm not a huge fan of coffee, but I still enjoyed these doughnuts. The coffee flavor is subtle and not overpowering.
Ilea Nepe
[email protected]These doughnuts are perfect for a special occasion breakfast or brunch. They're also great for dessert.
md sadikul islam
[email protected]I love the combination of coffee and chocolate in these doughnuts. It's a match made in heaven!
Alyx Flynn
[email protected]These doughnuts are a bit more work than your average doughnut, but they're definitely worth it. The end result is a delicious, unique treat that your friends and family will love.
Emrans Hossain
[email protected]I've made these doughnuts several times now, and they always turn out perfect. They're so light and fluffy, and the coffee glaze is the perfect finishing touch.
Km Mondol
[email protected]These doughnuts were a huge hit at my last dinner party. Everyone loved them!