Coffee-Glazed Italian Doughnuts (Zeppole)

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Kristen from UT, If you are such an experienced cook, you would know that this is Pate a Choux dough and just a different take on Zeppole. Very rude review on the cook and not the place to do it. Sounds like a little jealousy!
The recipe was wonderful.

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Last week was my first time making "doughnuts." It's Italian doughnuts call "zeppole." It's not very traditional Italian doughnuts. I read the reviews, and i lowered the heat, and it was still raw in the center. : After that, I made the doughnuts holes smaller.. Yet, it was still raw. This was the first recipe that I was truly disappointment in. I would not recommend this recipe to anyone. =l

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Just by reading the ingredients I knew that they would be more like a cream puff shell without the baking. Now it's possible that the people from Rome make their zeppole as Giada described, but I really dont think so. Ciambella is italian for donut. Zeppole in our household is a sweet bread dough with orange rind and raisins. The texture of the dough is like a pizza dough. Cutting a piece of the sweet dough and forming into a knot then deep frying until they raise from the bottom of the caldron! While warm not hot a dusting of confectioner's sugar tops them off. I find that most of the recipes from Giada need a little tweaking. 99% of the time I cook and bake like my mother and grandmother taught me.

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I normally enjoy cooking her dish, but this one was a challenge. I followed the recipe, as said. At the end, when I used a tablespoon to put in the dough, it just made a tail of dough. It didn't make the round shape that I see in the pic. I did notice that the dough was not thick, but more in a liquid state. Any advice? Once I experience a bad recipe, I tend to never try that chef's recipes, in the future. I expect a better dish outcome from a professional.

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I made these and they wee fabulous! I know she mentioned that this is the same dough as eclairs, so I?m assuming I can bake this dough and it will be airy and empty in the middle? Thank you all!

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This afternoon me and my little sister got home from our half day of school. I was watching food network, (as usual and saw Giada making these donuts. I've attempted to make donuts before, but they didn't turn out. I decided to randomly try again, and let me just say they are a HUGE SUCCESS. Amazing. I can't wait to show off these masterpeice donuts to my parents! Thank you Giada, keep em' comin!!

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I am in culinary school and I had a recipe presentation so, I desided to make zeppole and everybody liked it!!! I left out the lemon but I added pure vanilla extract and almond extract and it tasted delicious!!! Thank you Giada!!! :

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These donuts were fabulous! Easy and good! Word of advice: Use two small spoons and spray them with butter spray and only use a tsp. of dough, they do puff up alot!! It is not Giada's recipe causing them to be raw, it is the size!
Definitely make these and the glaze if you are a coffee fan, and even if you're not, they are delicious! My 2 year old kept sticking her fingers in the glaze. I will be taking these to my upcoming shower!

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The dough was very easy and simple. Usually I am a huge giada fan. These donuts were awefull. I made them twice and both times they were just raw. I tried smaller piecies, lower temp, higher temp. I tried everything but the center was raw. If anyone can help me on how to get them cooked please let me know.

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Do the rest of you get sick of the idiots on here that rate a recipe but admit they have never made it "YET" How ridiculous is that?
But just as bad are the idiots who don't follow the recipe exactly and when it doesn't turn out right then they give it a low rating.
Giada - I have always loved making Pate Choux dough for cream puffs or eclairs, but the process was fairly laborious - until I found your recipe! You just have a knack for taking the work out of a recipe but leaving in the full flavor! EXCELLENT recipe and technique! Thank you!