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Graffe Trapanesi differ from other Italian donuts because they are sliced open after frying and stuffed with a cold, sweet local sheep ricotta cream. It is a staple treat for locals in Trapani during Sunday breakfasts.
Ingredients
- 500g flour and 50g butter
- 250ml warm milk and 10g yeast
- 400g fresh sheep's milk ricotta
- 150g powdered sugar
- 50g chocolate chips
- Frying oil
Preparation
- Mix flour, milk, yeast, butter, and a bit of sugar into a soft dough and let it rise.
- Shape dough into oval buns, let them rise again, and deep fry in hot oil until golden brown.
- Whip the sheep ricotta with powdered sugar until silky smooth, then fold in the chocolate chips.
- Slice the warm fried buns open and fill them generously with the sweet ricotta cream before serving.
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