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Italian Doughnuts

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“Talk about easy...this couldn't be easier, unles, of course, you bought them! And who doesn't like homemade doughnuts. Recipe courtesy Giada De Laurentiis, Episode#: SR0101. See this recipe on air Sunday Nov. 27, 2005 at 5:00 PM ET/PT.”

Ingredients Nutrition


  1. Roll out the dough on a lightly floured surface to 1/2-inch thickness.
  2. If you have a donut cutter useit, at least 2 inch diameter.
  3. If no donut cutter,use a floured 2-inch cookie cutter, cut out doughnut rounds.
  4. Then use a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
  5. Gather the dough scraps and reroll.
  6. Cut out more doughnuts.
  7. Whisk the sugar and cinnamon in a medium bowl to blend.
  8. Set the cinnamon-sugar aside.
  9. Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
  10. Heat the oil over medium heat until a deep-fry thermometer registers 375ºF.
  11. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
  12. Use a slotted spoon to transfer the doughnuts to paper towels to drain.
  13. Cool slightly.
  14. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar.
  15. Serve warm.
  16. Alternately, cool the fried doughnuts to room temperature.
  17. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
  18. Set aside until the chocolate sauce comes to room temperature but does not set.
  19. Dip 1 side of each doughnut into the chocolate mixture.
  20. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

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