This is a print preview of "Doughnuts From Campania (Viccitelli)" recipe.

Doughnuts From Campania (Viccitelli) Recipe
by Global Cookbook

Doughnuts From Campania (Viccitelli)
Rating: 5/5
Avg. 5/5 1 vote
 
  Servings: 1

Ingredients

  • 3 1/2 c. water
  • 1/2 c. sugar
  • 3 c. flour plus
  • 2 Tbsp. flour
  • 3 c. extra-virgin extra virgin olive oil for frying
  • 1 c. orange blossom honey
  • 1/4 c. orange flower water
  • 1/2 c. powdered sugar

Directions

  1. In a large, heavy-bottomed saucepan, bring 3 1/2 c. water to a boil and add in the sugar. Cook for 1 minute and, whisking, add in the flour in a steady, slow stream. When the mix becomes too thick for the whisk, change to a wooden spoon and continue to cook over low heat for 15 min. Pour the mix out onto a marble counter and allow to cold.
  2. Knead the dough by hand for 8 min. Roll it out into a rope (a dowel), about 1/3-inch thickness. Cut the dowel into lengths of about 6 inches, and form doughnut-shaped rings which should be equal in diameter to a tennis ball. Fry them in the oil till hard and golden brown, about 2 to 3 min, then remove from the oil with a slotted spoon or possibly spatula. Drain on a plate lined with paper towels.
  3. While the doughnuts cold, in a small, heavy-bottomed saucepan, combine the honey and the orange flower water and heat over medium heat to achieve the viscosity of a thin syrup. Dip each doughnut in the honey mix, shake off the excess syrup and sprinkle with the powdered sugar.