Ricotta Cream Doughnuts (Zeppole Di San Giuseppe)

Instructions

1. Cut out nine 5-inch (12 cm) squares of parchment paper. On the back of each square, trace a circle using the inside of a 3 ½-inch (9 cm) round cookie cutter. Set aside.
2. In a pot, bring the milk, butter, 2 tsp of the sugar and the salt to a boil. Remove from the heat. Add the flour all at once and mix vigorously with a wooden spoon until the dough forms into a smooth ball that pulls away from the sides of the pot.
3. Return the pot to medium heat and cook, stirring, for 3 to 4 minutes to dry out the dough. Transfer to a bowl or into the bowl of a stand mixer.
4. Using a wooden spoon or the paddle attachment, mix the dough for 5 minutes to cool and to draw out the humidity. Add the eggs one at a time, mixing well between each addition, until the mixture is shiny and smooth. Transfer the mixture into a pastry bag fitted with a 1/2-inch (1 cm) star tip.
5. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with a wire rack or paper towels. Place the remaining sugar in a bowl.
6. Flip the parchment squares over and pipe a thin layer of dough on the inside of the traced circles. Pipe a border of dough around the edge of each circle to create a nest at the centre (similar in shape to a vol-au-vent). Wash out the pastry bag and the star tip.
7. Gently lower 3 doughnuts at a time into the hot oil, parchment-paper side up. Cook for 1 minute. Watch out for splattering. Using kitchen tongs, remove the parchment paper. Flip the doughnuts over and cook for another 5 minutes, turning the doughnuts over often. Drain on the baking sheet.
8. Coat the hot doughnuts in the sugar, one at a time. Set aside on the baking sheet. Let cool entirely, about 30 minutes.