Italian Zeppole Donut Recipe

1/2 cup milk

1/2 cup whole milk ricotta cheese

1/2 cup unsalted butter

1/4 teaspoon salt

1 cup AP Flour

4 large eggs, room temperature

Canola oil for frying

1/4 cup powdered sugar for dusting

In a medium saucepan, combine the milk, ricotta, butter, sugar, and salt. Cook over medium heat until the butter melts, stirring constantly. Using a wooden spoon add the flour all at once and stir until the dough comes together into a ball. Continue cooking, stirring constantly, until a film appears on the bottom of the pan, about 1 minute.

Place dough in the bowl of a stand mixer, allow to cool to 145 degrees or you’ll cook the eggs. Using a paddle attachment, beat the dough quickly for 1 minute. Add the eggs, one at a time, beating until each one is fully incorporated. Continue beating for an additional 2 minutes or until dough reaches a thick ribbon-like, web consistency.

In a large Dutch oven or deep frier appliance., heat 2 inches of oil to 375 degrees. In batches, carefully sp00n dough by tablespoons into the oil.  Cook until golden brown, about 4-5 minutes, turning over-browning both sides. Using a slotted spoon, remove them from the oil and drain them on a paper towel-lined baking sheet. Sprinkle with powdered sugar and enjoy.