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 begins to appear 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 on low speed 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 fry 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.
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