Sicilian Ricotta & Chocolate Graffe

by

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!

Leave a Comment