Plan your next trip to il Bel Paese over a warm basket of these golden puffs.
1 cup water
1 stick butter
1 tbsp sugar
1/4 tsp salt
1 cup flour
Olive oil for frying
1/2 cup sugar
2 tbsp ground cinnamon
Mascarpone cream and jam to serve
Place butter, salt, 1 tablespoon sugar, and water in heavy bottomed pan. Bring to boil over a medium heat. Remove pan from heat and stir in flour. Return to the heat and stir for 3-4 minutes until mixture forms a ball. Transfer dough to the bowl of a stand mixer. Beat in eggs, one at a time until well mixed and smooth.
Place 2 inches oil in large, heavy bottomed pan. Heat over medium heat to about 350 degrees.
Carefully drop tablespoons of the dough into the hot oil. Turn the doughnuts once or twice, cooking until golden and puffed up. Drain on paper towels. Stir together cinnamon and sugar and toss with hot doughnuts. Serve warm with mascarpone cream and jam for dipping.
To bake instead of fry, place spoonfuls on baking sheet. Bake at 425F for 20 minutes. Reduce heat to 350F and bake for a further 15 minutes or until golden brown.