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Zeppole-(doughnuts)




Source of Recipe


Italy


Recipe Introduction


Makes about 3 dozen.
They take many forms, from cruller-type rings topped with pastry cream to savory little balls stuffed with anchovy. For my celebratory version, I took the common pâte à choux base (usually used for cream puffs or gougères), fried them in delicious little balls, and stuffed them with a sweetened mascarpone studded with chocolate and orange zest. Happy Hanukkah indeed! The choux batter often swells and rises in unexpected ways. your zeppole probably won't turn out as neat little balls, but they will turn out delicious.


List of Ingredients




1 cup milk
1/2 cup butter (1 stick)
3 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable or peanut oil for frying

Filling;
1/3 cup granulated sugar plus additional for dusting
1 pound mascarpone cheese (see note)
2 teaspoons vanilla
Grated zest of 1 orange
1/2 cup chopped chocolate


Recipe



To make dough: In a pot or large saucepan place the milk, butter, sugar and salt. Bring to a simmer over medium heat and stir to combine, then add the flour all at once. Stir until smooth, and continue to stir over medium heat until the mixture sticks slightly and browns at the bottom of the pan, about 5 minutes (during this process the mixture will lose some of its moisture and come together in a cohesive mass). Transfer the dough to a mixer and add the eggs, one by one, making sure the mixture is fully combined after each addition (scrape down the sides of the mixer as needed).

To cook zeppole: Line a plate with paper towels or a brown paper bag to be ready for the finished zeppole, or place a rack over a tray to catch the drips. Heat a few inches of oil in a large, heavy pot over a medium-high heat, until a bit of zeppole batter bubbles and browns when you drop it in. When the oil is hot, add the zeppole batter in heaping, rounded tablespoons, using either an ice cream scoop or two spoons. The batter will swell dramatically, so don't overcrowd! Cook the zeppole, turning occasionally, until they are well-browned. (Note: The zeppole must be fully cooked or they'll deflate upon cooling, so make sure they fry until they're nicely browned.) When the zeppole have browned, fish them out with a slotted spoon and transfer to your prepared plate or rack. Repeat with remaining batter.

To make filling: Sprinkle some sugar onto the bottom of a small bowl or plate. In a small bowl, mix together the 1/3 cup sugar, mascarpone, vanilla and the orange zest, then stir in the chocolate. Transfer to a pastry bag (or freezer bag with the corner snipped off). Take one of the zeppole, poke the pastry bag into it, and squeeze some of the filling inside (if you're using a plastic bag, poke a hole in each zeppole with the tip of a knife, then nudge the tip of the bag inside and fill). Place the filled zeppole onto the sugar-lined bowl, toss around to dust the surface with sugar, then transfer to another plate/bowl for serving. Repeat with the remaining zeppole, and serve.

Note: Mascarpone is a rich, creamy cheese available in the specialty cheese section of stores that carry a wide selection of gourmet foods.