Italian donut holes delight (Print Format)
Light, airy Italian donut holes dusted with powdered sugar and fried to golden perfection.
# Ingredients:
→ Dough
01 -
1/2 cup water
02 -
1/2 cup whole milk
03 -
8 tbsp unsalted butter
04 -
1 tsp granulated sugar
05 -
1/4 tsp salt
06 -
1 cup all-purpose flour
07 -
4 large eggs, room temperature
→ For frying and finishing
08 -
Oil for frying (peanut oil or vegetable oil)
09 -
1/4 cup confectioners sugar for dusting
# Steps:
01 -
In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently until the butter melts and the mixture is uniform.
02 -
Remove from heat and stir in all the flour at once with a wooden spoon. Place the saucepan back over medium heat and stir constantly for 1 1/2 to 2 minutes until dough is smooth and a thin film forms on the bottom, releasing excess moisture.
03 -
Transfer the dough to a large mixing bowl. Using an electric mixer on medium speed, beat for 1 minute to cool slightly. Add eggs one at a time, fully incorporating each before adding the next. Beat an additional minute until dough is smooth and thick enough to form a ribbon when lifted.
04 -
Heat oil in a deep fryer or dutch oven to 375°F (190°C) using a thermometer for accuracy.
05 -
Transfer dough to a piping bag fitted with a 1/2-inch opening or use a zip-top bag with a cut corner. Pipe 1-inch lengths directly into the hot oil close to the surface to prevent splashing. Fry for 4-5 minutes, turning halfway if necessary to ensure even browning.
06 -
Using a slotted spoon, transfer fried zeppole to a paper-towel-lined plate to drain excess oil. Dust generously with confectioners sugar before serving.
# Tips:
01 -
To portion batter, alternatively use two spoons to scoop dough into hot oil or pipe dough onto parchment paper squares and slide dough directly into oil.
02 -
Nutrition estimates may vary due to oil absorption during frying.