CIAMBELLE RIPIENE

• 200 g sweetened ricotta cheese or pastry cream
• 100 g chocolate chips or fruit preserves (e.g., apricot or cherry)

For Frying:

• Vegetable oil

For Dusting:

• Powdered sugar

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour, sugar, and dry yeast.
   • Add the eggs, lukewarm milk, melted butter, vanilla extract, salt, and lemon zest.
   • Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
   • Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Shape the Doughnuts:
   • Once the dough has risen, punch it down and divide it into equal pieces (about 50 g each).
   • Roll each piece into a ball and then flatten it slightly.
   • Place a spoonful of the filling (ricotta or pastry cream) in the center of each piece.
   • Fold the dough over to encase the filling and pinch the edges to seal. Shape into a ring or doughnut shape.
3. Let Them Rise:
   • Place the shaped doughnuts on a floured surface and cover them with a cloth.
   • Allow them to rise for another 30 minutes.
4. Fry the Doughnuts:
   • In a deep pan, heat vegetable oil to 180°C (350°F).
   • Carefully add the doughnuts in batches, frying until golden brown on both sides (about 2-3 minutes per side).
   • Remove with a slotted spoon and drain on paper towels.
5. Finish and Serve:
   • Dust the ciambelle ripiene with powdered sugar before serving.
   • Enjoy warm or at room temperature!