{"id":20075,"date":"2011-03-10T10:06:14","date_gmt":"2011-03-10T14:06:14","guid":{"rendered":"https:\/\/offmetro.com\/ny\/"},"modified":"2011-03-10T10:06:14","modified_gmt":"2011-03-10T14:06:14","slug":"italian-old-fashioned-doughnuts","status":"publish","type":"page","link":"https:\/\/offmetro.com\/ny\/italian-old-fashioned-doughnuts\/","title":{"rendered":"Italian Old Fashioned Doughnuts"},"content":{"rendered":"

Italian Old Fashioned Doughnuts<\/strong><\/p>\n

By Roopa Kalyanaraman Marcello of raspberryeggplant.blogspot.com<\/a><\/span><\/p>\n

Winner of the Judge’s 1st Place Award<\/p>\n

\"Roopa's

Makes approximately 30 1\u201d round doughnuts<\/p>\n

For the filling<\/strong>
\n2 \u00bd ounces 60% dark chocolate
\n2 \u00bd ounces (\u00bc cup + 1 tablespoon) heavy cream
\n1 tablespoon rye whiskey<\/p>\n

For the bitters-scented sugar<\/strong>
\n\u00bc teaspoon freshly ground fennel seeds
\n1\/8 teaspoon freshly ground cardamom
\nLarge pinch freshly ground coriander
\nDash of ground cloves
\n1 turn freshly ground black pepper (make sure to grind on the finest setting)
\nScant \u00bd cup sugar<\/p>\n

For the blood orange-ricotta doughnuts<\/strong>
\n\u00bd cup all-purpose flour
\n1 \u00bd teaspoons baking powder
\n\u00bc teaspoon fine sea salt
\n2 eggs
\n\u00be teaspoon blood orange zest (1 orange should provide this amount)
\n\u00bd teaspoon vanilla extract
\n1 cup ricotta cheese
\n2-3 cups vegetable oil for frying<\/p>\n

Make the filling<\/strong>
\nFinely chop the chocolate and transfer to a medium bowl.\u00a0 Heat the cream until it is just bubbling around the edges (you can do this in the microwave or on the stovetop \u2013 I used the former). \u00a0Pour the hot cream over the chocolate and let it stand for 1 minute, then whisk until all the chocolate has melted. \u00a0Pour in the whiskey and whisk well to combine.\u00a0 Let the ganache sit at room temperature until it is thick, about 2 hours. \u00a0[You can refrigerate the ganache to set it more quickly, but make sure to stir it occasionally and not let it get hard.]<\/p>\n

When the ganache is set, transfer it to a piping bag fitted with a small round tip (I used Ateco #8).
\n
\nMake the bitters-scented sugar<\/strong>
\nCombine all the ingredients in a bowl and set aside.<\/p>\n

Make the doughnuts<\/strong>
\nPour the oil into a small, heavy pan (I used a tall 2 quart pot) and fill it to a depth of 2\u201d. \u00a0Turn heat to medium-high and bring the oil to 350 degrees F.\u00a0 Place a rack on a baking sheet and line it with two layers of paper towels.<\/p>\n

While the oil is heating, make the batter.\u00a0 Put the flour, baking powder, and salt in a small bowl and whisk to combine.\u00a0 Put the eggs, sugar, and blood orange zest in a medium bowl and whisk well. \u00a0Add the ricotta and whisk until the mixture is completely smooth. \u00a0Add the flour and whisk gently to create a smooth batter.<\/p>\n

When the oil has reached 350 degrees, use a small scoop (I used a 2 teaspoon scoop) to drop the batter into the oil, making sure not to overcrowd the pan \u2013 I fried in batches of 6. \u00a0Cook until the doughnuts are golden brown, 3-4 minutes, making sure to flip them over halfway through (although most will flip themselves).\u00a0 Transfer the doughnuts to the rack to drain.\u00a0 Make sure the oil is at 350 before frying each subsequent batch.<\/p>\n

Roll the warm doughnuts in the sugar.\u00a0 To fill the doughnuts, insert the piping tip \u00be of the way into the donut and fill with ganache. \u00a0Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"

Italian Old Fashioned Doughnuts By Roopa Kalyanaraman Marcello of raspberryeggplant.blogspot.com Winner of the Judge’s 1st Place Award Makes approximately 30 1\u201d round doughnuts For the filling 2 \u00bd ounces 60% dark chocolate 2 \u00bd ounces (\u00bc cup + 1 tablespoon) heavy cream 1 tablespoon rye whiskey For the bitters-scented sugar \u00bc teaspoon freshly ground fennel […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-20075","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages\/20075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/comments?post=20075"}],"version-history":[{"count":0,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages\/20075\/revisions"}],"wp:attachment":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/media?parent=20075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}