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From the street of Italy, a super-size doughnut.

From the streets of Italy, a super-size doughnut

These giant doughnuts from Italy were treats originally reserved for special festival days only. Now, though, street vendors hawk the nutmeg-fragrant pastries year-round. With the recipe given here, you don't even have to be in Rome to do as the Romans do.

Made from cream-puff dough, the large rings are easily shaped: pipe the dough onto pieces of foil, then slip the dough and foil into hot oil to fry the pastry (the foil slides free). The rings are tender-crisp outside, moist and tender inside. While still warm, shake them with sugar and nutmeg; they're good warm, or saved until the next day.

Piazza Grande Doughnuts

1 cup water

1/2 cup (1/4 lb.) butter or margarine

1/2 cup sugar

1 1/4 cups all-purpose flour

4 large eggs

1 teaspoon vanilla

1 teaspoon ground nutmeg Salad oil

Cut 6 squares of foil, each about 7 inches. Butter 1 side of each.

In a 2 1/2- to 3-quart pan, combine water, butter, and 1/4 cup sugar. Bring to a rolling boil over medium heat, stirring until butter has melted. Add flour all at once, and beat vigorously with a spoon until dough is smooth and forms a ball; continue to cook, stirring, for 1 minute.

Remove from heat and add eggs, 1 at a time, beating until each is well mixed and dough is glossy (or whirl in a food processor, adding eggs 1 at a time). Beat in vanilla and 1/2 teaspoon nutmeg.

Spoon dough into a pastry bag fitted with a 3/4-inch plain tip. Onto each sheet of foil, pipe dough to form rings that are about 5 1/2 inches in diameter; use all the dough.

Pour 1 inch salad oil into a deep, 4- to 5-quart pan. On high heat, bring oil to 370| to 375|; adjust heat to maintain temperature. With a wide spatula, transfer a sheet of foil with dough on it to hot oil (foil floats free; lift out with tongs). Cook until doughnut is richly browned, about 5 minutes; turn after each minute. Lift out doughnut; drain on paper towels. Repeat to cook remaining rings.

In a plastic bag, combine remaining sugar and nutmeg. When doughnuts are almost cool, put into bag, 1 at a time, and shake to coat well with sugar mixture. Serve, or store airtight until next day. Makes 6.

Per doughnut: 432 cal.; 7 g protein; 37 g carbo.; 29 g fat; 224 mg chol.; 203 mg sodium.

Photo: In front of St. Peter's, in Rome, a Paul from California samples giant doughnut bought from a street vendor

Photo: 1. Squeeze dough from a pastry bag onto a 7-inch square of foil; lap ends

Photo: 2. Immerse ring, on foil square, in hot oil. Ring will slip off once immersed; lift out foil with tongs. Fry pastry

Photo: 3. Gently shake doughnut in a bag filled with granulated sugar and nutmeg; coat well
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1988
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