Italian Doughnuts

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Total Time
30mins
Prep
15 mins
Cook
15 mins

Talk about easy...this couldn't be easier, unles, of course, you bought them! And who doesn't like homemade doughnuts. Recipe courtesy Giada De Laurentiis, Episode#: SR0101. See this recipe on air Sunday Nov. 27, 2005 at 5:00 PM ET/PT.

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Ingredients

Nutrition

Directions

  1. Roll out the dough on a lightly floured surface to 1/2-inch thickness.
  2. If you have a donut cutter useit, at least 2 inch diameter.
  3. If no donut cutter,use a floured 2-inch cookie cutter, cut out doughnut rounds.
  4. Then use a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
  5. Gather the dough scraps and reroll.
  6. Cut out more doughnuts.
  7. Whisk the sugar and cinnamon in a medium bowl to blend.
  8. Set the cinnamon-sugar aside.
  9. Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
  10. Heat the oil over medium heat until a deep-fry thermometer registers 375ºF.
  11. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
  12. Use a slotted spoon to transfer the doughnuts to paper towels to drain.
  13. Cool slightly.
  14. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar.
  15. Serve warm.
  16. Alternately, cool the fried doughnuts to room temperature.
  17. 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.
  18. Set aside until the chocolate sauce comes to room temperature but does not set.
  19. Dip 1 side of each doughnut into the chocolate mixture.
  20. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.