Doughnuts from Campania: Viccitelli

1. 1

   In a large, heavy-bottomed saucepan, bring 3 1/2 cups water to a boil and add the sugar.

2. 2

   Cook for 1 minute and, whisking, add the flour in a steady, slow stream.

3. 3

   When the mixture becomes too thick for the whisk, change to a wooden spoon and continue to cook over low heat for 15 minutes.

4. 4

   Pour the mixture out onto a marble counter and allow to cool.

5. 5

   Heat the oil to 375 degrees F in a large heavy-bottomed pan.

6. 6

   Knead the dough by hand for 8 minutes.

7. 7

   Roll it out into a rope (a dowel), about 1/3-inch thickness.

8. 8

   Cut the dowel into lengths of about 6 inches, and form doughnut-shaped rings that should be equal in diameter to a tennis ball.

9. 9

   Fry them in the oil until firm and golden, 7 to 8 minutes, then remove from the oil with a slotted spoon or spatula.

10. 10

    Drain on a plate lined with paper towels.

11. 11

    While the doughnuts cool, 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.

12. 12

    Dip each doughnut in the honey mixture, shake off the excess syrup and sprinkle with the powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.