Italian Doughnuts Recipes

Steps:

• Preheat the oven to 325 degrees F. Lightly oil a mini doughnut pan with cooking spray. (You can also use mini muffin pans.)
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
• In a separate bowl, combine the flour, baking powder, and salt. Mix the flour mixture into the butter mixture until combined. Do not overmix.
• Transfer the batter to a piping bag with a large round tip and fill each doughnut well halfway.
• Bake for 20 minutes. Test for doneness (they should be crisp on the outside, moist on the inside). Transfer to a cooling rack or serve immediately to your guests to decorate.

Steps:

• Mix flour, sugar, and baking powder.
• Add eggs, water, and vanilla; mix well.
• Drop batter by tablespoons in hot, deep oil.
• If oil is hot enough, sfingi will cook and turn over without help.
• If not, turn with a large spoon to brown on both sides.
• Add as many sfingi that will fit in skillet or deep-fryer.
• Fry until golden brown.
• Drain on paper towels.
• Combine powdered sugar and cinnamon.
• Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
• Delicious served warm!

Steps:

• Roll out the dough on a lightly floured surface to 1/2-inch thickness.
• If you have a donut cutter useit, at least 2 inch diameter.
• If no donut cutter,use a floured 2-inch cookie cutter, cut out doughnut rounds.
• Then use a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
• Gather the dough scraps and reroll.
• Cut out more doughnuts.
• Whisk the sugar and cinnamon in a medium bowl to blend.
• Set the cinnamon-sugar aside.
• Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
• Heat the oil over medium heat until a deep-fry thermometer registers 375ºF.
• Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
• Use a slotted spoon to transfer the doughnuts to paper towels to drain.
• Cool slightly.
• While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar.
• Serve warm.
• Alternately, cool the fried doughnuts to room temperature.
• Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
• Set aside until the chocolate sauce comes to room temperature but does not set.
• Dip 1 side of each doughnut into the chocolate mixture.
• Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.