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Coffee-glazed Italian doughnuts (zeppole)

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy

For the doughnuts

110g unsalted butter, cut into 1cm pieces, at room temperature
120 ml water
50g caster sugar
1/4 tsp salt
140g plain flour
3 eggs
1 egg yolk
5g lemon zest (from 1 lemon)
Vegetable oil, for frying

For the glaze

60ml double cream
1) For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 secs. Remove the pan from the heat and add the flour. Using a wooden spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 mins. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, one at a time until fully incorporated. Beat the mixture for 4 to 5 mins until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 mins.

2) For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the icing sugar until smooth. If the glaze is too thick, stir in the water, 1/4 tsp at a time.

3) In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 190°C. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)

4) Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tbsp) of the dough into the oil. (Do not crowd the pan.) Cook for 3 to 3 1/2 mins, turning occasionally, until the zeppole are golden and puffed. Drain on kitchen paper. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.

5) Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.

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