Italian donuts
Today, we're making a recipe. That'll make your childhood dreams come true. Let me show you.
Hey
everybody. It's Indrajit of Zaykachefrecipe and today I'm going to teach you
how to make zeppole. These are Italian donuts, melt in your mouth delicious and
the kids go crazy for these, and I'm seriously craving donuts. So let's get
started.
Place a medium saucepan over medium heat and add half a cup of water, along with half a cup of whole milk, then eight tablespoons of unsalted butter.
If you use
softened butter or cut the butter into pieces it will melt in much quicker. Also, add one teaspoon of sugar and just a quarter teaspoon of salt.
Once the
butter is melted, bring that to a boil over medium heat, then remove it from
the heat completely and stir in one cup of flour all at once using a wooden
spoon.
Once all of
the flour is incorporated and you don't see any white flour streaks anymore, you
can place that back over medium heat and continue stirring constantly for about
one and a half to two minutes to release the excess moisture from the dough and
you also want to partially cook the flour.
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You should also, see a thin film form on the bottom of the pan and the dough will come together into one smooth mass.
After a couple of minutes, take it off the heat and you need to cool the dough slightly. To
quickly cool the dough, transfer it to a large mixing bowl, and use an electric
hand mixer to beat the dough for about a minute.
Next, add four large room temperature eggs, adding them one at a time, and let them fully incorporate into the batter before adding the next egg.
Once all of
the eggs are in and incorporated, continue beating another minute until the
dough is smooth and forms a thick ribbon when you pull up on the whisk.
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Transfer the batter to a large piping bag with a half-inch opening. You can also use a large Ziploc bag and cut one of the corners to a half-inch. We're gonna use just about half of the batter at this point.
Make sure
you don't overfill your bag. You want to have enough room to twist the bag and
seal it. Since zeppole are fried Italian donuts, make sure to preheat your oil to
375 degrees Fahrenheit.
And if it's
too hot, they can burn also a food strainer like this one will make it easy to
collect the fried donuts.
Today, we're
gonna use one of my favorite kitchen tools. It is our deep fryer. It's easy
because you can set the temperature and you don't have to worry about it.
Tray lined with paper towels to soak up any extra oil from the donuts. Once the oil is preheated to 375 degrees Fahrenheit, you'll need your filled piping bag and a pair of kitchen scissors.
Pipe the batter into the hot oil snipping briskly to make sure you have a clean cut. You'll want to pipe and cut the dough into about half-inch pieces. Fry those for about four to five minutes total, and they should puff up and flip over naturally. But if they don't, you can use some tongs to flip them over.
Repeat the process with the next batch of doughnuts. It usually takes about three batches
to get done. You don't want to overcrowd the oil or you can cool down the oil
too quickly.
Once the donuts are deeply golden in color, you want to remove them from the oil and transfer them to that paper towel-lined platter.
Once all of
the donuts are fried, it's time to serve and I love to serve these with a
generous coating of powdered sugar. Otherwise, I end up eating way too many of
these zeppole donuts.
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