Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Trapani-Style Ricotta Doughnuts: A Beloved Sicilian Treat
Dive into these softly spongy and fragrant ricotta doughnuts from Trapani — a timeless gem of Sicilian patisserie that wins hearts at the very first bite!
🛒 Ingredients
▸ For the dough
- ✓ 400g strong white bread flour
- ✓ 40g caster sugar
- ✓ 300ml lukewarm milk
- ✓ 6g salt
- ✓ 40g unsalted butter
- ✓ 8g fresh yeast
▸ For the ricotta filling
- ✓ 500g sheep’s ricotta
- ✓ 200g caster sugar
- ✓ 50g chocolate chips
▸ For frying and finishing
- ✓ 2 litres sunflower oil, for deep frying
- ✓ 50g icing sugar, for dusting
📊 Nutritional Information
If you’re after a dessert that truly captures the spirit of Trapani’s baking heritage, these ricotta-filled doughnuts are a must-try! Golden, pillowy dough balls generously filled with a silky ricotta cream dotted with chocolate chips. Their irresistible aroma will whisk you away to the bustling streets of Trapani, where the scent of sugar and fresh frying delights fills every pastry shop. Perfect for a leisurely Sunday breakfast or as a dreamy dessert to share with your nearest and dearest!
👨🍳 Preparation
- 1
Dissolve the yeast and sugar in the lukewarm milk and leave to rest for 5 minutes until frothy.
- 2
Gradually add the sifted flour, softened butter, and finally the salt, kneading until you have a smooth, pliable dough.
- 3
Cover the dough and leave it to prove in a warm spot for about an hour.
- 4
Divide the dough into balls weighing about 70g each, then leave them to prove again until doubled in size.
- 5
Deep fry the doughnuts in plenty of hot sunflower oil (around 170°C) until a lovely golden brown all over, then drain on kitchen paper.
- 6
Make the filling by sieving the ricotta and mixing it with the sugar and chocolate chips.
- 7
Once the doughnuts have cooled, slice them in half and fill generously with the ricotta cream.
- 8
Dust with icing sugar and serve the Trapani ricotta doughnuts well chilled.
💡 Tips and Variations
For a lighter option, bake the doughnuts in a preheated oven at 180°C for 15 minutes instead of frying. To make the filling extra special, try adding some finely grated orange zest or a pinch of cinnamon to the ricotta mix.
📦 Storage
- • Keep the doughnuts refrigerated, covered with cling film, for up to two days.
- • Allow them to come to room temperature before serving.
- • Avoid freezing once filled, as ricotta’s texture can change after defrosting.
🍷 Pairing
These ricotta doughnuts are beautifully complemented by a glass of Moscato di Noto, whose honeyed, floral notes perfectly enhance the sweetness of the ricotta and chocolate.
Why not bring a slice of Sicilian warmth into your kitchen with these enchanting ricotta doughnuts? They’re an absolute joy to bake and even lovelier to share — whether you're hosting friends or simply indulging with family. So grab your apron, get mixing, and enjoy a little corner of Trapani on your table. Do let me know how you get on, and don’t forget to pass around the crumbs!
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