Trapanese Doughnuts with Ricotta and Chocolate Chips are an irresistible dessert that is a must in the culinary tradition of Trapani and its province. These delicious fried treats, filled with creamy sheep’s ricotta and enriched with chocolate chips, are a pleasure for the palate and a staple in every bar and pastry shop in the area. Perfect for a sweet moment to enjoy with company or to conclude a meal with a touch of indulgence.
Ingredients for Fried Trapanese Doughnuts with Ricotta
For the dough:
- 400 g Manitoba flour
- 40 g sugar
- 300 ml milk
- 6 g salt
- 40 g butter
- 8 g fresh yeast
For the cream:
- 500 g ricotta
- 200 g sugar
- 50 g chocolate chips
For frying and decoration:
- 2 liters sunflower oil
- 50 g powdered sugar
Preparation
- Prepare the dough:
Dissolve the yeast in warm milk along with the sugar. Gradually add the sifted Manitoba flour, butter, and finally the salt. Knead until you obtain a firm and uniform dough, then let it rest for half an hour. - Form the doughnuts:
Once the dough has risen, divide it into 70 g pieces and shape them into balls. Let them rise further until they double in size. - Fry the doughnuts:
Heat plenty of sunflower oil and fry the dough balls until golden brown on both sides. Drain on absorbent paper to remove excess oil. - Prepare the cream:
Sift the ricotta, then add the sugar and chocolate chips, mixing well until you have a smooth cream. - Fill and decorate:
Once the doughnuts are cool, cut them in half lengthwise and fill them with the ricotta cream. Dust with powdered sugar and serve.
Enjoy these Sicilian delicacies, perfect for any occasion! Bon appétit!
