I was sitting around the other day watching TV....and I flipped it over to Food Network. And there was Everyday Italian. Giada was making Italian Doughnuts! I love all things made with dough. But I am not very good or patient at baking bread, or anything else made with yeast. But when I saw her making these I smiled...because I could do these. So here you go......
Italian Doughnut
from Everyday Italian
I made a few minor changes
1 container/can rolled pizza dough crust(I used Pillsbury Pizza crust dough)
3/4 cup sugar
1 tablespoon ground cinnamon
Olive oil for frying (I used all Olive oil)
Vegetable oil for frying
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re roll. 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 F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels 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
I also made a glaze which was just powered sugar and some milk made to the consistency you would like.
Please ignore the Santa platter the doughnuts are on.....it was all I had lying around to put them on.
Italian Doughnut
from Everyday Italian
I made a few minor changes
1 container/can rolled pizza dough crust(I used Pillsbury Pizza crust dough)
3/4 cup sugar
1 tablespoon ground cinnamon
Olive oil for frying (I used all Olive oil)
Vegetable oil for frying
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re roll. 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 F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels 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
I also made a glaze which was just powered sugar and some milk made to the consistency you would like.
Please ignore the Santa platter the doughnuts are on.....it was all I had lying around to put them on.
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