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Instructions. In a bowl, beat the eggs and sugar until frothy. Add the flour and baking powder and keep mixing, making sure everything is well incorporated. Add the ricotta to the mix and combine. Lastly, add the raisins and lemon zest to the mix. Make sure everything is well combined before getting ready for frying.
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Cut the dough crosswise into ½-inch pieces with a bread knife and shape each piece into a ball. Preheat the deep fryer to 375°F/ 190 °C. In batches of 3 or 4, fry the balls until golden brown (see note for air fryer). Drain the fried doughnuts on a kitchen paper-covered plate, sufficiently spread out.
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Set aside until yeast mixture starts to foam. In a large bowl or container, add the cooled and mashed potatoes, eggs, butter and 1 1/4 tablespoons vegetable oil. Add the prepared yeast mixture. Add 1 teaspoon salt to the flour and add all of this to the potato mixture. Add the raisins if using. Mix all the ingredients together to form a dough.
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Cook over medium heat for a few minutes, stirring often, until it starts to detach from the sides of pan. Remove from the heat, move the batter to a bowl and let it cool down for a few minutes. Add the eggs, one at a time, whisking in between, until smooth. Add the rest of the four (1/2 cup), and baking powder.
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Making the dough for the Crispelle. Making the dough is very simple: Dissolve the yeast in 1 cup of warm water and let it rest for 10 minutes until it forms a foam. Mix with an electric mixer the flour, the yeast in the water and salt. Continue to mix for at least 5 minutes whilst adding the rest of the water.
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Add the citrus rind, buttermilk or milk, flour, baking powder (or Pane deli Angeli) and mix well. Stir in the soaked raisins; the dough will look like this~ Heat the oil over medium high heat, and test a little piece of dough to see if it is hot enough, without burning the dough, before frying the rest of the doughnuts.
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Place the pot over high heat and let the oil reach the 170°C/338°F. Use a kitchen thermometer to check the temperature of the oil. Once the oil has reached the right temperature, turn the heat down to medium-low. Scoop the batter with one spoon and very gently slide the batter into the oil with the help of the other spoon.
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Step 1) - Pour water, butter and salt in a saucepan with high sides. Now turn on the heat and bring to a boil. Step 2) - As soon as it start boiling, remove the saucepan from the heat and pour in the flour all at once. Stir quickly and vigorously to combine all the ingredients.
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To make the Crostoli dough - hand mixing method. Place the flour on a clean work surface. Make a well in the centre. Add the eggs, egg yolk, sugar, butter, brandy, vanilla and salt. Use your fingertips or a fork to gradually blend the wet ingredient slowly gathering in flour until the dough starts to come together.
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Put the sunflower oil in a large frying pan so it's about 2 inches deep. Heat to 180C using a thermometer. Meanwhile, lightly sprinkle a clean work surface with flour and roll the dough out until about 3mm thick. Using a pizza wheel or knife cut the dough into rough squares about 5-6cm wide.
Struffoli are fried dough balls that are covered in honey and sprinkles
Allow to stand for 10 minutes until frothy. Place the flour, remaining sugar, salt, egg, rum and finely grated zest of orange in a large bowl. Add the yeast mixture and using a wooden spoon beat well for 5 minutes until a dough forms that is smooth and elastic. It will have the consistency of a thick batter.
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In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Using a pastry cutter or your fingers, blend in the cold butter. Stir in the warm milk until the dough comes together. Cover and set aside to rest for 15 minutes. Dough will still be slightly sticky.
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Put the yeast in the water and set aside for 5 minutes. Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).
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Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown. Take out of oil when done, place on paper towels to drain oil. Sprinkle with regular white sugar, powdered sugar, or flavored sugar such as cinnamon and sugar. Calories. 179.
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Crispelle. Crispelle is an Italian fried dough that is typically prepared in the southern parts of Italy. It consists of bread or pizza dough, and it can be plain or enhanced with other ingredients to make it savory or sweet. This specialty may come in various shapes - long strips, rings, or balls of dough - all of them deep-fried in hot oil.
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PREPARATION. Soak the raisins in hot water for about ten minutes, or until you work on the rest of the recipe. In a pan add the water, milk, butter, pinch of salt and sugar. Mix and bring to a slow boil. As soon as the butter is melted and the water/milk starts to boil add one cup of flour and mix well.
