Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.
Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!
Indulge in the delectable taste of soft and airy Italian Bomboloni, coated with sugar and filled with creamy Italian pastry cream (crema pasticcera). These doughnuts are incredibly scrumptious and make for a delightful and unique treat!
Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!
Graffe Napoletane are sweet, sugar-coated fried donuts with a potato, flour and zesty base. They are a typical Neapolitan staple of Carnevale festivities and are absolutely delicious! Try our authentic recipe for Graffe today!
This authentic Zeppole recipe, also known as Italian doughnuts, is made with yeast and other common pantry ingredients. These fried dough balls are crispy on the outside, soft and airy on the inside, and nearly impossible to resist. They are great for brunch on Mother's Day and Father's Day.
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
Sfinci di San Giuseppe are a speciality of Palermo, Sicily and are generally referred to as Sicilian Doughnuts. Traditionally, they would have been made on the 19th March - which is the holy day of San' Giuseppe (St Joseph) but now they are served all year round and are a popular Christmas treat. Most of the recipes I've seen involve yeast so I was quite intrigued by the latest edition of Italianicious where there version had no yeast whatsoever. To solve this I turned to the pages of the bible of Italian sweets, L'Italia Dei Dolci, published by Slow Food this gives you the authentic and traditional methodology for just about every classic Italian sweet you can think of. Sure enough Sfinci are in the book and surprisingly the recipe from Italianicious is on the mark. The only difference is that strutto would normally be used and this recipe uses butter. If you can make choux pastry, you'll be able to make these. Sfinci di San Giuseppe 60 grams butter 250mls/1 cup water 185 grams plain flour 3 eggs finely diced candied orange peel Put the butter and water into a pan and place on a medium heat - bring to the boil. When boiling and the butter has melted, remove from the heat and add the flour, stir quickly until the mixture forms a ball and then place back on a low heat. Cook for a minute - stirring constantly. Place the mixture into a bowl and allow to cool. When cool add the eggs one at a time, making sure they are well incorporated before adding the next. Finally stir through the diced candied orange peel. They are now ready to cook or you could cook them later - make sure you cover the mixture with plastic wrap and store in the fridge until ready to use. People that have an aversion to deep frying won't like the next bit but these must be deep fried. The dough expands quite a bit during frying so you'll only need to use about a tablespoon of dough for each doughnut. I use a very small ice-cream scoop to help deliver the correct portion of dough. As they cook, they will expand in stages, so it's important not to overcrowd your pan. When golden and cooked through, place them on paper towels to drain and then toss them when still warm through caster sugar. The Sfinci have a surprising light texture, the interior isn't doughy at all, it's actually aerated. For an authentic presentation you would serve them topped with a mixture of ricotta, candied fruit and chocolate chips - this would then be garnished with strips of candied orange, pistachio slivers and a dusting of icing sugar. I've gone for a different approach and served them with strawberry curd. However you make them, you're going to find yourself having to make a lot more!
Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!
Indulge in the delectable taste of soft and airy Italian Bomboloni, coated with sugar and filled with creamy Italian pastry cream (crema pasticcera). These doughnuts are incredibly scrumptious and make for a delightful and unique treat!
Una sfera di pasta morbida, fritta e fatta rotolare nello zucchero: nessuno può resistere ai bomboloni, soprattutto se sono farciti con crema pasticciera!
Taralli are crunchy little doughnut-shaped snacks originally hailing from Puglia, Italy, and perfect for cheeseboards, says certified cheese professional Christine Clark. Learn how to make them with this recipe.
Crema al Pistacchio is the most delicious Italian Pistachio Cream made with pistachios, white chocolate and milk. Use it as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Super quick and easy!
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!
Le Castagnole sono un dolce tipico del Carnevale. Ecco la Ricetta Originale per Castagnole morbide, squisite, fritte senza unto o al forno!
How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!
How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!
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Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
