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1 cup ricotta cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Filling:
1/2 cup dark chocolate, chopped
1/4 cup heavy cream
For Frying and Dusting:
Vegetable oil for frying
1/2 cup granulated sugar for dusting
Directions:
In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, eggs, and vanilla extract. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the fillings. For the ricotta filling, mix ricotta cheese, powdered sugar, and vanilla extract in a bowl until smooth. Set aside.
For the chocolate filling, heat heavy cream in a saucepan until it begins to simmer. Pour over chopped dark chocolate and stir until smooth. Let cool to room temperature.
Once the dough has risen, roll it out to about 1/2-inch thickness on a floured surface. Cut out rounds using a cookie cutter or glass.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the dough rounds in batches for about 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes
Calories per serving: Approximately 250 kcal | Servings: 12 bomboloni
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