Fried Ricotta Puffs

These ricotta puffs are derived from an old Sicilian recipe. If you'd like to add some rum to give it some zip, try one tablespoon.

• 2 packets yeast
• 2 cups lukewarm milk
• 4 tablespoons shortening, cut in pieces
• 3 1/2 cups all-purpose flour
• 1 egg
• 1 cup sugar
• 21/4 cups ricotta
• 1/2 cup semisweet chocolate cut in pieces
• 1/2 cup candied peel
• 2 eggs, beaten
• 1 1/2 cups fine bread crumbs
• oil for deep frying

Method

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 glass.

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

Contributor: InMamasKitchen

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