Introduction:
Sicilian Ricotta & Chocolate Graffe are delicious Italian doughnuts, traditionally enjoyed during festive occasions. These light, fluffy doughnuts are filled with creamy ricotta and chocolate, offering a delightful combination of textures and flavors. Perfect for breakfast, dessert, or a special treat, these graffe will transport your taste buds straight to Sicily.
Ingredients:
For the Dough:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 packet (7g) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup (120ml) warm milk (110°F/45°C)
- 2 large eggs
- 3 tablespoons (45g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Vegetable oil for frying
For the Ricotta Filling:
- 1 cup (250g) ricotta cheese, well-drained
- 1/4 cup (50g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (85g) mini chocolate chips
For the Chocolate Drizzle:
- 1/2 cup (85g) dark chocolate, chopped
- 2 tablespoons (30ml) heavy cream
Optional Additions:
- Powdered sugar for dusting
- Finely chopped pistachios for garnish
Instructions:
1. Prepare the Dough:
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, granulated sugar, and salt.
- Add the eggs, softened butter, vanilla extract, and lemon zest to the flour mixture. Mix until well combined.
- Gradually add the yeast mixture, kneading until a smooth and elastic dough forms. You can use a stand mixer with a dough hook attachment or knead by hand.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Prepare the Ricotta Filling:
- In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Gently fold in the mini chocolate chips. Refrigerate until ready to use.
3. Shape and Fry the Graffe:
- Once the dough has risen, punch it down to release the air.
- On a lightly floured surface, roll the dough out to about 1/2 inch (1.25 cm) thickness.
- Use a round cookie cutter (about 3 inches/7.5 cm in diameter) to cut out circles of dough. Use a smaller cutter to cut out the center, creating doughnut shapes.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the graffe in batches until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
4. Fill and Drizzle:
- Once the graffe are cool enough to handle, cut a small slit in the side of each doughnut.
- Fill a piping bag fitted with a round tip with the ricotta filling. Pipe the filling into each graffe.
- In a microwave-safe bowl, melt the dark chocolate with the heavy cream in 30-second intervals, stirring between each until smooth.
- Drizzle the melted chocolate over the filled graffe.
5. Serve:
- Dust with powdered sugar and garnish with finely chopped pistachios if desired.
Tips for Success:
- Ensure the ricotta is well-drained to avoid a runny filling.
- Monitor the oil temperature closely to prevent the graffe from burning or becoming greasy.
- Allow the graffe to cool slightly before filling to avoid melting the ricotta mixture.
Nutritional Estimate:
(Per Graffe, based on 12 servings)
- Calories: 250
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 12g
- Protein: 6g
Recommendation:
These Sicilian Ricotta & Chocolate Graffe are best enjoyed fresh and slightly warm. Pair them with a cup of espresso or a glass of sweet Sicilian wine for a truly authentic experience.
Enjoy your Sicilian Ricotta & Chocolate Graffe!
