SUNDAY CHOCOLATE SAUCE GLAZED ITALIAN DOUGHNUTS OR ZEPPOLE

CHOCOLATE SAUCE GLAZED ITALIAN DOUGHNUTS OR ZEPPOLE

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INGREDIENTS

Doughnuts:

4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest (from 1 lemon)
Vegetable oil, for frying
Chocolate sauce Glaze:
50g good-quality dark chocolate (use at least 70% cocoa solids)
25g butter
125ml double cream
1 tbsp caster sugar

INSTRUCTIONS

• 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 seconds. 
• Remove the pan from the heat and add the flour. Using a wooded 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 minutes. 
• 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, 1 at a time until fully incorporated. 
• Beat the mixture for 4 to 5 minutes until thick and glossy. 
• Add the lemon zest and beat until smooth. 
• Refrigerate the dough for 15 minutes.

For the glaze:

• Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth(see step-by- step).
• Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. 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 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
• Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.
• When the zeppole is cool enough to handle, dip the top halves in the glaze.
• 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.

Adapted from: http://www.foodnetwork.com/recipes/giada-de- laurentiis/coffee-glazed- italian-doughnuts-zeppole-recipe.html?oc=linkback
http://www.bbcgoodfood.com/recipes/3029673/simple-chocolate- sauce#recipe-method
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