Carnival doughnuts are fried puffs filled with ricotta cream, a real delight. The recipe I propose is by Master I. Massari. Unlike the original recipe, I made a small variation to the ricotta cream, flavoring it with Liquore Strega. If desired, lemon or orange zest or cinnamon can be added to give an extra aroma. If you like the natural taste of ricotta, don’t add any aroma. They can also be filled with a simple custard. I also provide a version suitable for those who cannot tolerate even lactose-free products. Taken from the book “Not Just Sugar Vol.2”. Lovers of fried puffs should not miss the Sfince di San Giuseppe and the Filled Fritters.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 cup ml milk
- 1/2 cup g butter
- 1 tbsp g sugar
- 1/2 tsp g salt
- 1 3/4 cups g all-purpose flour
- 5 eggs g eggs
- 1 cup g ricotta
- 3/4 cup g powdered sugar
- 1 cup ml water
- 1/2 cup g vegetable margarine
- 1 tbsp g sugar
- 1/2 tsp g salt
- 1 3/4 cups g flour
- 5 eggs g eggs
- 1 cup g soy milk
- 3 egg yolks
- 1/4 cup g sugar
- 1 tbsp g cornstarch
- 1 tbsp g rice starch
- to taste vanilla flavors
Tools
- 2 Bowls
- 2 Pots
- 1 Mixer
- 1 Piping bag
Steps
Pour the milk, butter, sugar, and salt into a saucepan.
Bring to a boil.
Add the flour, previously sifted, in one go and work the mixture.
Let it cook for about 2 minutes, until the mixture forms a ball and detaches from the sides of the pot.
Transfer the dough to the mixing bowl of the stand mixer and with the whisk, run the machine at low speed to cool the mixture.
Add one egg at a time, add the next only when the previous one has been absorbed. (without a stand mixer, the classic hand mixer with beaters can be used)
Heat the peanut oil to 320°F.
Fill the piping bag with a plain tip and start forming small mounds of dough on previously cut sheets of baking paper.
Dip the puffs into the hot oil with the baking paper, which should be removed as soon as it detaches from the puff.
Let them drain on absorbent paper until completely cooled.
Sift the ricotta and mix it with powdered sugar.
Fill the puffs with the ricotta cream and sprinkle with powdered sugar.Pour the water, margarine, sugar, and salt into a saucepan.
Bring to a boil.
Add the flour, previously sifted, in one go and work the mixture.
Let it cook for about 2 minutes, until the mixture forms a ball and detaches from the sides of the pot.
Transfer the dough to the mixing bowl of the stand mixer and with the whisk, run the machine at low speed to cool the mixture.
Add one egg at a time, add the next only when the previous one has been absorbed. (without a stand mixer, the classic hand mixer with beaters can be used)
Heat the peanut oil to 320°F.
Fill the piping bag with a plain tip and start forming small mounds of dough on previously cut sheets of baking paper.
Dip the puffs into the hot oil with the baking paper, which should be removed as soon as it detaches from the puff.
Let them drain on absorbent paper until completely cooled.
Fill the puffs with lactose-free custard.
Sprinkle with powdered sugar.
Tips
They keep for 3 days in the refrigerator.
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