Orange-Glazed Italian Donuts
Is there anything greater than fried dough? I think not and as a kid, my life was all about ‘zeppole,’ fried Italian donuts. Here is my version…healthier although still fried…so not entirely guilt-free.
Makes 12-16 donuts
2 cups water
3 tablespoons brown rice syrup
3 tablespoons extra virgin olive oil
1 ½ cups whole wheat pastry flour
½ cup semolina flour
Pinch sea salt
3 teaspoons baking powder
1 teaspoon baking soda
¼ cup sparkling wine or water
Oil, for frying
½ cup brown rice syrup
Grated zest of 2 oranges
2 teaspoons fresh orange juice
Make the zeppole. Bring the water, syrup and oil to a boil. Whisk together flours, salt, baking powder and soda. Mix in boiling water mixture and stir well. Add wine and mix well. Add wine/water as needed to create a soft dough, but not sticky.
Oil a cutting board and turn dough onto it. Pat down flat and fold dough to create 3 layers. Flatten it and repeat this process 3 more times.
Cut off 1/3 of the dough and roll out the thickness of your thumb. Pinch off teaspoon size pieces ands fry in hot oil until golden and puffy. Drain on paper.
Whisk together syrup with orange juice and zest and drizzle on zeppole.