Thursday, November 17, 2011

Italian donuts

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There is nothing I love than to escape to the kitchen to cook, not so much the cleaning.
I saw this recipe on food network a year ago by Giada,

and I been baking it since then. My kids love it. This takes

about 25 minutes.

It makes 2 dozen doughnuts

4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/4 cup water
1/4 cup sugar (plus more for topping)
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable oil, for frying
Roll in Sugar and cinnamon mix. 1/2 cup of sugar and 1 tablespoon cinnamon
For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a 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, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Refrigerate the dough for 15 minutes.
In a large bottomed saucepan, pour oil to fill the pan about a third of the way. Heat over medium  Using a small ice cream scoop carefully drop scoops(1 tablespoon) of the dough into the oil.  Cook for about 3 minutes, turning occasionally, until the donuts are golden and puffed. Make sure you don't crowd the pan.
When the donuts is cool enough to handle, roll in sugar and cinnamon mix. You can also dip in melted chocolate. Serve immediately.
Happy Thanksgiving!

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