Italian Doughnuts

Name: Italian Doughnuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: about 4-1/2 dozen
Cuisine: Europe, Italian
Ingredients: 1 package (1/4 ounce) active dry yeast; 1-1/2 cups warm whole milk (110° to 115°); 3 large eggs, room temperature; 5 tablespoons sugar; 3 to 3-1/2 cups all-purpose flour; Oil for deep-fat frying; Confectioners' sugar

Total Time Prep: 10 min. + rising Cook: 5 min./batch

Yield about 4-1/2 dozen

Test Kitchen Approved

Zeppole are easy-to-make, delicious Italian doughnuts. The fritter-like balls are fried to a golden brown, have a fluffy texture and taste sweet—especially when covered in sugar.

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm whole milk (110° to 115°)
3 large eggs, room temperature
5 tablespoons sugar
3 to 3-1/2 cups all-purpose flour
Oil for deep-fat frying
Confectioners' sugar

Directions

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff batter.
Cover and let rise in a warm place until doubled, about 45 minutes.
Stir down dough. In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts

1 doughnut: 52 calories, 2g fat (0 saturated fat), 11mg cholesterol, 7mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein.