Well, here we are, after church again. And, as everyone knows, it’s the Godinich family tradition (the “G” of “GD”) to have some wonderfully sweet breakfast after you get back from church and before you crash for your Sunday nap. And I’ve been meaning to try zeppole, the Italian versions of doughnuts. Little balls of yummyness all coated in, well, whatever you want! Cinnamon sugar, chocolate, powdered sugar, or hey! all three :)
Zeppole (Italian Doughnuts)
Makes about 25.
½ cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
¼ teaspoon salt
1 cup water
1 cup all-purpose flour
Olive or canola oil, for frying
Mix ½ cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
Meanwhile, pour enough 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˚ F.
Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
Toss with cinnamon-sugar.
How bout some Nutella? Mmmm…