Food recipes
Italian Donuts
Italian Donuts Ingredients: oil, olive, salad or cooking oil, olive, salad or cooking house of pasta, pizza dough, sugars, granulated spices, cinnamon, ground Directions: Pour equal parts of vegetable oil and olive oi...
Italian Donuts
Ingredients:
oil, olive, salad or cooking
oil, olive, salad or cooking
house of pasta, pizza dough,
sugars, granulated
spices, cinnamon, ground
Directions:
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.
Ingredients:
oil, olive, salad or cooking
oil, olive, salad or cooking
house of pasta, pizza dough,
sugars, granulated
spices, cinnamon, ground
Directions:
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.