Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

doughnuts

Zeppole, Ricotta Doughnuts

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These Zeppole, ricotta doughnuts are so incredibly light… sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they are simply a snap to make at home.

Zeppole are easy to make Italian ricotta doughnuts. They're pillowy soft on the inside and crunchy on the outside.

For snowy housebound days these Zeppole, ricotta doughnuts are all you need to cozy up by the warm fireplace.

They’re simple to make, fuss free treat and did I mention so… so delicious!

Zeppole are traditionally eaten during la Festa di San Giuseppe (Saint Joseph’s Day) , which is celebrated every March 19.

They’re also known by other names such as Sfinge, but in my family they were always called castagnole fritte (deep-fried sweet pastry balls).

My mom would make sweet fritters for Easter and savoury fritters filled with anchovies for New Year’s Day.

Zeppole are easy to make Italian ricotta doughnuts. They're pillowy soft on the inside and crunchy on the outside.

I love these doughnuts dusted with icing sugar but you can just as easily fill them with jelly, custard or even Nutella. Whichever way you make them, they are sure to be a crowd-pleaser!

Zeppole are easy to make Italian ricotta doughnuts. They're pillowy soft on the inside and crunchy on the outside.

Simply pile them high on a serving platter, dust with powdered sugar and serve while they’re still warm!

Fair warning, these doughnuts are highly addictive and will disappear in a flash!

Zeppole are easy to make Italian ricotta doughnuts. They're pillowy soft on the inside and crunchy on the outside.

You really must try them because they are absolutely delicious!

Zeppole are easy to make Italian ricotta doughnuts. They're pillowy soft on the inside and crunchy on the outside.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Zeppole are easy to make Italian ricotta doughnuts. They're pillowy soft on the inside and crunchy on the outside.
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Zeppole, Ricotta Doughnuts

These Zeppole, ricotta doughnuts are so incredibly light... sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they are simply a snap to make at home.
Course Dessert
Cuisine Italian
Keyword Zeppole Italian Ricotta Doughnuts
Servings 20 doughtnuts
Author Marisa

Ingredients

  • 3/4 cup plus 1 tablespoon of all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 3 tablespoons granulated sugar
  • 1 cup ricotta cheese full fat
  • 2 large eggs
  • canola oil or vegetable oil for deep frying
  • powdered sugar for dusting

Instructions

  1. In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
  2. In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
  3. Stir the flour mixture into the ricotta mixture until thoroughly combined.
  4. In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
  5. If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
  6. Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
  7. Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
  8. Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
  9. Dust with icing or powdered sugar and serve while still warm.

Recipe Notes

This recipe was adapted from, Cafe Italia cookbook by Liz Franklin

Chocolate Zucchini Doughnuts

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Chocolate Zucchini Doughtnuts

I have shared a couple of doughnut recipes here on the blog before and both of the deep fried variety. Such as these Zeppole, Ricotta Doughnuts and more recently my Castagnole Fritte. However, my chocolate zucchini doughnuts featured today are of a completely different variety. They are baked not fried and with the addition of grated zucchini and finely chopped walnuts.

These chocolate zucchini doughnuts have a cake like texture and are super moist made more so after being dunked in a decadent chocolate glaze.

This is a simple snacking cake recipe given to me by a friend which I have tweaked and converted into doughnuts. I think it’s a fun way of giving an old recipe new life. If you love easy to make desserts and have an extra zucchini hanging out in your fridge then these doughnuts are for you.

Chocolate zucchini doughnuts

One will barely notice the zucchini in the doughnut because it just melts into the batter as it bakes, which is a great thing if there are finicky eaters in the family. It is one more wonderful way to hide the vegetables, in my opinion, when cooking or baking.

Chocolate Zucchini Doughnuts

I used 2, 3 inch round doughnut hole pans for this recipe which yields 24 doughnuts. Each pan has 6 doughnut ring shapes which I let cool and resprayed with non-stick baking spray between batches.

Alternately, you may use a 9 inch square baking pan and bake the cake in a preheated oven at 350 degrees F, for about 40 minutes or till a wooden skewer inserted in the middle comes out clean. You will only need half the quantity of chocolate glaze if opting to bake it in a cake form.

Chocolate Zucchini Doughnuts

A few notes to help you along: Use the 6 to 8 minutes bake time as a general guideline and always check to see if they are done at the minimum amount of time as not all ovens are the same. Mine is a gas oven and my baked goods are usually ready at the minimum amount of time requested in most recipes.

Do use a piping bag or resealable plastic bag, snipped at one end, to fill the doughnut pans for perfectly round shaped doughnuts.

Fill only half way through (the doughnut rings) as the batter doubles in size once baked.

Let the doughnuts cool in the pan for a few minutes before loosening them around the edges and inverting them onto a cooling rack.

Last but not least top the doughnuts with lots and lots of sprinkles 🙂

 

Chocolate Zucchini Doughnuts
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Chocolate Zucchini Doughnuts

Course Dessert
Servings 24 doughnuts
Author Marisa

Ingredients

  • DOUGHNUTS
  • 1 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup softened butter
  • 1 cup sugar
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla
  • 1/3 whole cup milk
  • 1 cup grated zucchini from 1 small zucchini
  • 1/2 cup finely chopped walnuts
  • Chocolate Glaze
  • 2 cups icing sugar
  • 4 tablespoons cocoa powder
  • 1 tablespoon light corn syrup
  • 4 tablespoons whole milk
  • chocolate sprinkles or any other of your choice

Instructions

  1. Preheat oven to 375 degrees F. Grease a 2 inch doughnut pan with a nonstick cooking spray and set aside.
  2. In a large size bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
  3. In a separate bowl, beat together the butter and sugar until creamy.
  4. Add in the eggs, vanilla and beat until well combined.
  5. Stir in the flour mixture alternately with the milk. Stating and ending with the flour mixture.
  6. Add in the zucchini and the nuts. Stir till combined.
  7. Spoon the doughnut batter into a large resealable plastic bag. Snip off one corner of the bag and pipe the batter into the prepared pans, filling the doughnut rings only half way through.
  8. Bake 6 to 8 minutes or until the tops spring back when lightly touched.
  9. When ready, let the doughnuts rest in the pan for a few minutes then gently loosen around the edges and carefully invert onto a cooling rack.
  10. Cool and spray the doughnut pans with nonstick spray between batches.
  11. CHOCOLATE GLAZE
  12. In a large bowl, whisk together the icing sugar, cocoa powder, corn syrup and whole milk.
  13. To coat the doughnuts with the chocolate glaze you can either dunk them in the glaze, letting any excess drip off or simply spoon the chocolate glaze over the doughnuts.
  14. Place the doughnuts on a wire rack with a cookie sheet underneath to catch any drippings.
  15. Top with the sprinkles of your choice.

 

Castagnole Fritte

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Castagnole Fritte are deep fried sweet pastry balls and today I’ve filled mine with some luscious cherry jam.

Although immensely popular during Carnival season in Italy, my mom would typically make them during the Easter holiday. They were always served piled high on a large serving platter and would disappear in no time at all. To Italians they’re the equivalent of Timbits to Canadians.

Castagnole Fritte

There are many variations to these two bite sweet morsels. Lemon was the choice of flavour for both my parents and the only way dad would eat them. Simply because, they evoked memories of his own mamma whipping up batches of these castagnole with their very familiar lemon scent.

Unlike the Zeppole which are a ricotta based doughnut, these castagnole fritte are leavened with yeast.

They require a bit more work and of course there’s also the rising time to factor in but they are so worth it in my opinion.

To enhance the lemon flavour I added Limoncello liquor to the dough. However, if you are not a fan of lemon, vanilla extract with Brandy or Rum liquor would make a wonderful substitution.

Castagnole Fritte

Like any deep fried doughnut, they’re at their best eaten the same day while still warm and soft because they get slightly drier after a day or two. However, a few seconds in the microwave will quickly soften them up again.

Castagnole Fritte

How To Fill Castagnole Fritte

Castagnole can be filled with any jam of your choice. Start by poking a hole in the doughnut. Place the jam in a piping bag that is fitted with a round tip. Pipe in up to 1 teaspoon of jam into each castagnole.

Castagnole Fritte

Alternately, you can also fill the doughnuts with custard or even some lemon curd.

Castagnole Fritte

Whichever way you fill them, they are sure to disappear quite quickly!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Castagnole Fritte

Deep fried sweet pastry balls scented with lemon, filled with cherry jam and rolled in sugar.
Course Dessert
Cuisine Italian
Keyword Castagnole Fritte
Author Marisa

Ingredients

  • 3 cups all purpose flour
  • 8 g active dry yeast 1 envelope
  • generous pinch of salt I used fine sea salt
  • 1/2 cup granulated sugar
  • 2 large eggs lightly beaten (room temperature)
  • 2 tablespoons grated lemon peel from 2 medium lemons
  • 1 Tablespoon Limoncello Liquor
  • 2 tablespoon unsalted butter softened
  • vegetable or canola oil for deep frying
  • more granulated sugar for rolling
  • 1 cup cherry jam approximately

Instructions

  1. Sprinkle the yeast in a bowl containing 1/2 cup of lukewarm water and let this sit for a few minutes (till creamy) then stir to dissolve.
  2. Add in 1 cup of the flour, a pinch of salt and stir till you get a soft batter. Cover the bowl with saran wrap and let this sit for about 30 minutes.
  3. Next, stir in the remaining flour, sugar, the lightly beaten eggs, lemon peel, Limoncello and butter. Mix well.
  4. Start kneading the dough by hand for about 5 minutes. The dough should be soft, smooth and just a little bit sticky.
  5. Lightly flour a large bowl and place the dough in the bowl, cover with saran wrap and let the dough rise in a warm draft free place for 1 to 1 1/2 hours. The dough will double in volume.
  6. Transfer the dough to a work surface, lightly press it down with your hands and knead it for about 1 minute.
  7. Divide the dough into 3 equal pieces.
  8. With floured hands, roll each piece of dough out into approximately a 24 inch long rope.
  9. Cut each roll into one inch pieces and place them onto a lightly floured baking sheet.
  10. Pour 2 inches of oil in a medium sized sauce pan or dutch oven and heat to 375* degrees. (use a thermometer)
  11. When the oil has reached 375*, carefully drop in about 6 pieces of dough at a time. (This will also depend on the size of your sauce pan). Don't over crowd them.
  12. When the fritters are golden on one side, flip over to the other side.
  13. Once golden brown on both sides, use a slotted spoon and drain the castagnole on paper towels.
  14. Roll the castagnole in granulated sugar turning to coat all over.
  15. Poke a small hole in the castagnole and use a piping bag fitted with a small round tip and pipe 1/2 to 1 teaspoon of cherry jam into each doughnut.
  16. Serve while still warm, piled high on a serving platter.

 

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