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Italian Doughnuts Recipe

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This recipe for Italian Doughnuts, by , is from The Maurizi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Murkey
Added: Sunday, December 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound prepared pizza dough
cup sugar
1 teaspoons ground cinnamon
Vegetable oil, for deep frying
Olive oil, for deep frying

Alternate topping
3 oz. chocolate
cup whipping cream

Directions:
Directions:
Roll out the dough onto a lightly floured surface into inch thickness. Using a floured 2 inch cookie cutter, cut out doughnut rounds. Using a floured 1 inch cookie cutter, cut out 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. Working in batches, fry the doughnuts and doughnut holes until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to a paper towel 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 oz. of milk chocolate and cup of whipping cream in a heavy 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.

Personal Notes:
Personal Notes:
I like to make these on Christmas morning ... they're delicious!

 

 

 

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