Zeppole (italian Doughnuts) Recipe
fried doughnuts. honey. pistachio. dark chocolate whipped mascarpone. raspberry dust.
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Ingredients
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Doughnut Base
Honey Drizzle
Dark Chocolate Whipped Mascarpone
Raspberry Dust
Pistachio Garnish
Oil for Frying
Method
Prepare the Doughnut Base
- 1
Boil the Water
In a medium saucepan, combine water, unsalted butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts.
- 2
Mix in the Flour
Once boiling, remove the saucepan from heat and add the all-purpose flour and baking powder. Stir vigorously with a wooden spoon until a dough forms.
- 3
Incorporate Eggs
Allow the dough to cool for a few minutes. Then, add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
Fry the Zeppole
- 4
Heat the Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 5
Shape the Dough
Using a spoon or a piping bag, drop small balls of dough into the hot oil, frying a few at a time to avoid overcrowding.
- 6
Fry Until Golden
Fry the zeppole for about 3-4 minutes, or until they are golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
Prepare Honey Drizzle
- 7
Warm the Honey
In a small saucepan, gently warm the honey over low heat until it is runny, then set aside.
Make Dark Chocolate Whipped Mascarpone
- 8
Melt the Chocolate
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth.
- 9
Whip the Cream and Mascarpone
In a mixing bowl, combine the heavy cream and mascarpone cheese. Whip until soft peaks form, then add in the melted chocolate and powdered sugar. Mix until just combined.
Prepare Raspberry Dust
- 10
Blend the Raspberries
In a food processor, blend the freeze-dried raspberries until they become a fine powder.
Serve
- 11
Plate the Zeppole
Arrange the zeppole on a serving platter. Drizzle with warm honey, dollop with dark chocolate whipped mascarpone, sprinkle with raspberry dust, and garnish with chopped pistachios.