Zeppoles

Greg saw a cooking show and wanted to make Italian doughnuts called zeppoles (mostly because he liked saying the name I think). The hardest part was getting the hot oil temperature right so the doughnuts would be crispy but also done in the middle. These came out well.


Here is the recipe. I highly recommend using a thermometer in the oil. And a heavy dutch oven...

• 1 vanilla bean (substitute for 1 tsp vanilla extract in the batter)
  
• 1/2 cup sugar, plus 3 tablespoons
• 2 tablespoons ground cinnamon
• 1 stick butter
• 1/4 teaspoon salt
  
• 1 cup water
• 1 cup all-purpose flour
• 4 eggs
• Olive oil, for frying

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside. (If not using bean, just combine sugar and cinnamon).

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. Add 1 tsp vanilla extract if not using bean in the cinnamon-sugar coating. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

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 degrees 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. Arrange on a platter and serve immediately.