I woke up on Saturday morning with this ridiculous urge for donuts – homemade donuts. Fresh, hot and right out of the oil. I couldn’t resist the urge and dug up an old recipe for some Zeppole, that are known as italian donuts.
I love this recipe because there is no rolling and they go straight from your saucepan to the hot oil without the mess of a rolling pin or a floured board. The result is a light, airy donut, zeppole, whatever you want to call it. To me and my family they are just fabulous. Unfortunately for my husband, he was golfing Saturday morning and there was only one left when he got home. Maybe next Saturday he will be around to enjoy some straight out of the oil…
Saturday Morning Donuts
Ingredients
3 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup butter
1 cup water
1 1/4 cups sifted all-purpose flour
3 large eggs
1 teaspoon vanilla extract
Cottonseed or vegetable oil for frying*
Cinnamon Sugar (1/4 cup sugar plus 1 T cinnamon) or Powdered sugar for Dusting
In a heavy 2-quart saucepan (non-stick), combine sugar, salt, butter, and 1 cup water. Bring to boiling: butter will melt. Quickly add flour all at once; beat with wooden spoon until flour is moistened. Cook over medium heat, beating vigorously until dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, one at a time, beating with electric mixer at medium speed after each addition. Continue beating until the mixture is smooth, shiny and satiny and forms strands that break apart. It should hold its shape when beater is slowly raised. Beat in vanilla. Dough should be fairly stiff, but sticky.
In electric skillet or large, heavy skillet, heat 1 to 2-inches of oil to 375°F (185°C) on deep frying thermometer. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Turn the donuts once or twice, cooking until golden and puffed up, about 3-4 minutes. Drain on paper towels. Toss with cinnamon-sugar or powdered sugar. Arrange on a platter and serve immediately.
