Sunday, October 5, 2008

Italian Doughnuts

Cook Time: 15 min
Level: Easy
Yield: 18 doughnuts


* 1 pound prepared pizza dough
* 3/4 cup sugar
* 1 1/2 teaspoons ground cinnamon
* Vegetable oil, for deep-frying
* Olive oil, for deep-frying


Roll out the dough on a lightly floured surface to 1/2-inch thickness.
Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using 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 375 degrees F. Working in batches,
fry the doughnuts until they puff but are still pale, about 45 seconds
per side. Using a slotted spoon, 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.

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