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With fall upon us, weekend breakfasts around the kitchen counter are once again the norm for families across the country.

While weekdays might be too hectic to sit down and enjoy a family breakfast together, the weekend can prove the perfect opportunity for some homecooked breakfast, such as the following recipe for "Bomboloni con Zabaglione alla Grappa di Moscato" from Tony Mantuano's "The Spiaggia Cookbook" (Chronicle Books).

Handmade Doughnuts with Grappa di Moscato Zabaglione

Serves 10 to 14

For the Bombolini

1 2-ounce cake fresh yeast or 3 packages active dry yeast

1/4 cup warm water

1/2 cup sugar

1 egg

2 tablespoons unsalted butter, melted

1/2 cup whole milk

1/2 teaspoon salt

4 cups unbleached all-purpose flour

For the Zabaglione

7 egg yolks

1/2 cup sugar

1/2 cup water

1/4 cup grappa di Moscato

1 cup heavy cream, whipped to soft peaks

1 cup sugar for coating

Canola oil for deep-frying

In a bowl, whisk together the yeast, water and 1/4 cup of the sugar. Let stand for about 10 minutes so that the yeast can bloom. When the yeast is foamy, transfer to the bowl of a stand mixer fitted with the dough hook attachment. Mix in the egg, butter, milk, salt, and the remaining 1/4 cup sugar. Slowly add in the flour and mix until smooth.

Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1 hour.

Punch down


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the dough, turn out onto a lightly floured work surface, and roll out about 1/4 inch thick. Use a 1-inch round cookie cutter to cut out as many rounds as possible from the dough, using all the dough. (Do not combine and reuse scraps.) Place on floured baking sheets and let rise until doubled again, about 10 minutes.

Meanwhile, make the zabaglione:

Have ready a large bowl of ice water. In a metal bowl, set over (but not touching) a pan of simmering water, whisk together the egg yolks, 1/2 cup sugar, salt, water, and grappa until thick and pale, about 10 minutes. Remove from the heat, place the pan in the bowl of ice water, and stir to cool. When cool, fold in the whipped cream. Set aside.

Put the 1-cup sugar in a shallow dish and set aside. In a large, heavy-bottomed pot over high heat, pour in oil to a depth of 8 inches. Heat to 350 F on a deep-frying thermometer. Add one-third of the bombolini and fry, turning once, until golden, 30 to 60 seconds per side. Transfer to paper towels to drain. While still warm, toss in a little sugar to coat. Repeat with the remaining batches.

Serve the bombolini warm, with the zabaglione.