Dissolve yeast in 1/2 cup milk. Set
aside remaining milk.
Blend shortening and flour with fingers
until flour resembles a coarse dough. Stir in yeast, all the milk, eggs
and 1/4 cup of the sugar. Mix well and work dough until soft. Cover, put
in draft-free place to rise, about two hours.
While dough is rising, prepare filling.
Mix together ricotta and remaining sugar. Whip with a fork until smooth
and creamy. Stir in chocolate chips and candied peel.
Punch down dough. Roll on lightly
floured surface until 1/8 inch thick. Cut into rounds with an inverted
Put heaping teaspoon filling in center
of each ring. Place another ring on top and press edges slightly to seal.
Set aside, covered for one hour. When puffy, dip into beaten egg, then
into bread crumbs and deep fry them, a few at a time.
Yield:about 3 dozen
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