Coffee-Glazed Italian Doughnuts (Zeppole)
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Salt1 cup
All-Purpose Flour3
Eggs1
Egg Yolk1 cup
Whipping Cream2 tsps
Espresso Powder2 cups
Powdered Sugar1 cup
Raspberry (optional)Directions:
1
Watch how to make this recipe
2
For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat
3
Bring to a rolling boil, stirring occasionally
4
Boil for 10 seconds
5
Remove the pan from the heat and add the flour
6
Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough
7
Return the pan to the heat and stir continuously for 2 minutes
8
Scrape the mixture into a stand mixture fitted with a paddle attachment
9
With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated
10
Beat the mixture for 4 to 5 minutes until thick and glossy
11
Add the lemon zest and beat until smooth
12
Refrigerate the dough for 15 minutes
13
For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth
14
With a wooden spoon, gradually stir in the powdered sugar until smooth
15
If the glaze is too thick, stir in the water, 1/4 teaspoon at a time
16
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way
17
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F
18
(If you don't have a thermometer a cube of bread will brown in a couple of minutes
19
) Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil
20
(Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed
21
Drain on paper towels
22
Repeat until all of the dough has been used
23
When the zeppole is cool enough to handle, dip the top halves in the glaze
24
Using a hand grater, grate the chocolate, if using, over serving plates
25
Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using
26
Serve immediately