Tuesday, October 16, 2012

Zeppole with Coffee Glaze

Uh oh.
I should have placed three doughnuts on that plate.

Food Styling 101.
Today's Lesson: Let's not arrange our food to look like genitalia.

My bad.

I just bought this cookbook two weeks ago by accident. I meant to put it in my wish list on amazon, but it went in to my shopping cart. Whoopsie! But that's OK. It's a foodie blogger making it big, and it was a great deal on pre-order. And I love it!! Great purchase.

But this got me thinking. There are sooo many cookbooks right now I'd like to own/read, and I decided I need to start borrowing these from the library!! Hello!! Free!

This week I borrowed Giada de Laurentiis' Giada at Home. I'm undecided if I will use it and take it back, or if it will help me make a decision on whether or not I should buy it. I definitely like this cookbook.

The other cookbook I borrowed was by Cat Cora. I like her, but did not get into the cookbook. I returned it already and didn't write down the official name. I couldn't help myself. I had to look it up for you. Hyperlinks are so much fun these days!

So this was the first of a few recipes I made from Giada's cookbook.

the recipe begins on the stove top

incorporating the flour

beating with eggs added to dough

ready for the fridge

The dough is in the fridge for 15 minutes. Time to make the glaze.

essential kitchen utensils for this recipe

frying. grosses me out, but I really wanted to make these.

The doughnuts should be golden brown and round. If they deflate, they're not cooked all the way.

Zeppole with Coffee Glaze

  • 1 stick unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup flour
  • 3 eggs
  • 1 egg yolk
  • lemon zest from one lemon
  • Vegetable Oil, for frying
  • 1/2 cup heavy cream
  • 1 tbsp bailey's Irish cream or Kahlua
  • 2 tsp instant espresso powder
  • 2 cups confectioners' sugar
  • shaved dark chocolate and/or raspberries for garnish

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 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, 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 in the oil reaches 375 degrees, or toss in a cube of bread -- it should brown in 3 minutes. 

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 3-3 1/2 minutes, turning occasionally, until the doughnuts are golden 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 chocolate over serving plates. Place 3 to 4 doughnuts (OH! this is where I should have realized not to just use 2!!!!!)on each plate and garnish with raspberries. Serve immediately.

Eat it.

Source: Giada at Home

*this is not a sponsored post and these are only my opinions!