Zeppole (Italian Doughnuts)

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Book Description

With the infectious enthusiasm of a kid on Christmas morning, Mario Batali--who presides over a culinary empire that includes the popular Food Network television show Molto Mario, four acclaimed New York restaurants, and a wine store--presents four complete menus for the holidays and captures all the fun and festivity that epitomize Italian celebrations.

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Mario Batali Holiday Food

Authors: MARIO BATALI

Date: October 2000

ISBN: 060960774X

Publisher: Clarkson Potter

Hardcover

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Zeppole (Italian Doughnuts)
Recipe from: Mario Batali Holiday Food
by MARIO BATALI
Cookbook Heaven at Recipelink.com

These wonderful little fritters, along with sausage and peppers and braciole, are trademarks of the Italian street fairs held all over New York City. Unfortunately , they are fried all day in the same, constantly darkening oil. This means that they're pretty good in the morning, but by the afternoon they're heavy and taste like old laundry. You should not have this problem at home and can even improve on the classic by serving them with a bit of warm jam for dipping.

Makes: 20 to 24 little doughnuts

2 cups water
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
8 eggs
3 tablespoons vanilla extract
2 tablespoons plus 2 quarts canola oil, for frying
1 cup confectioners' sugar
1 cup best quality strawberry jam

Place the water, salt and butter in a 2-quart saucepan and bring to a boil. Have a whisk and a wooden spoon ready. Remove the pan from the heat and dump the flour in all at once, whisking it all in. Return to the burner start stirring with a spoon. Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes. Remove from the heat and stir until tepid, 6 to 8 minutes. Add the eggs, one at a tirne, stirring in each one cornpletely before adding the next. Stir in the vanilla. Cool completely.
Line two cookie sheets with parchment and oil the paper with olive oil. Line another tray with several layers of paper towels. In a 4- to 6-quart pan, heat the oil to 375 degrees F over medium heat. Place the dough into a pastry bag with a 1-inch round tip and pipe 2-inch rings onto the trays, as many as can fit. When all the dough is used, refrigerate the dough rings until chilled.
Using a spatula, slide the circles of dough into the hot oil, four or five at a time, and cook until golden brown, 3 to 4 minutes, carefully flipping to cook on the second side. Remove each batch as it is finished and drain on the paper towels. Sprinkle with confectioners' sugar while still hot.
Place the strawberry jam in a small saucepan and heat gently over medium heat. Serve the zeppole warm or at room temperature with the warm jam on the side.

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