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Coffee-Glazed Italian Doughnuts (Zeppole)
(Adapted from Giada At Home)
makes about 12 doughnuts. 4 to 6 servings
makes about 12 doughnuts. 4 to 6 servings
doughnuts:
1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces, at room temperature
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 cup all-purpose flour
3 large eggs
1 large egg yolk
2 teaspoons grated lemon zest (from 1 to 2 lemons)
vegetable oil, for frying
glaze:
1/4 cup heavy cream
1 tablespoon coffee liqueur, such as Kahlua
2 teaspoons instant espresso powder
2 cups confectioners’ sugar
1 (3 ounce) bittersweet or semisweet chocolate bar
1 cup raspberries
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 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 reaches 375 degrees F. (If you don’t have a thermomerter, 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 brown 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.