Doughnuts From Campania (Viccitelli) Recipe

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Servings: 1



  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.


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