Krapfen with ricotta cream

Ingredients:

For the Krapfen:

- 250 ml whole milk

- 50 g butter

- 500 g flour

- 50 g sugar

- 1 packet of dry yeast

- 2 eggs

- Grated zest of 1 lemon

- A pinch of salt

- Oil for frying

For the Ricotta Cream:

- 250 g ricotta cheese

- 50 g powdered sugar

- Candied orange peels, chopped

- Candied raisins

Instructions:

1. In a saucepan, heat the milk with the butter until the butter is completely melted. Let it cool.

2. In a large bowl, sift the flour and add the sugar, dry yeast, lightly beaten eggs, grated lemon zest, and salt.

3. Pour the lukewarm milk into the bowl of dry ingredients and mix well until you have a homogeneous dough. Cover the bowl and let it rise for about an hour or until the dough doubles in size.

4. Transfer the dough onto a floured surface and knead briefly. Roll out the dough with a rolling pin until it's about 1.5 cm thick.

5. Using a round cookie cutter, cut out dough discs and place them on a baking tray lined with parchment paper. Cover with a clean kitchen towel and let them rise for another 30 minutes.

6. Heat plenty of oil in a pot over medium heat. Fry the krapfen on both sides until golden brown. Drain them on paper towels and let them cool completely.

7. To prepare the ricotta cream, mix the ricotta cheese with powdered sugar until smooth. Add chopped candied orange peels and candied raisins, and mix well.

8. Cut the krapfen in half and fill the bottom half with the ricotta cream. Cover with the other half of the krapfen and dust with powdered sugar, if desired.

9. Serve the filled krapfen with ricotta cream, candied orange peels, and candied raisins, and enjoy this delicious treat!

Bon appétit! ❤️