1. Prepare the Dough
- In a mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- In the bowl of a stand mixer, combine the flour, granulated sugar, and salt. Mix well.
- Add the yeast mixture, melted butter, eggs, vanilla extract, and lemon zest to the dry ingredients. Using the dough hook attachment, mix until the dough comes together and becomes smooth and elastic. If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 10 minutes.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Prepare the Filling
- While the dough is rising, prepare the ricotta filling. In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Fold in the mini chocolate chips. Transfer the filling to a piping bag or a zip-top bag with a small corner cut off. Set aside in the refrigerator until ready to use.
3. Shape the Dough
- Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out to about 1/2-inch thickness.
- Use a biscuit cutter or a round cookie cutter to cut out circles of dough. Place the dough circles on a parchment-lined baking sheet and cover with a kitchen towel. Let them rest for about 15-20 minutes.
4. Fry the Graffe
- In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
- Carefully place a few dough circles into the hot oil, frying in batches to avoid overcrowding. Fry each side for about 2-3 minutes, or until golden brown and cooked through.
- Use tongs or a slotted spoon to remove the graffe from the oil and transfer them to a wire rack to drain excess oil.
5. Coat and Fill the Graffe
- While the graffe are still warm, roll them in granulated sugar (and ground cinnamon, if using) until evenly coated.
- Once the graffe are cool enough to handle, use a small knife to make a small slit in the side of each graffa. Pipe the ricotta and chocolate filling into the center of each graffa.
6. Serve and Enjoy
- Serve the Sicilian Ricotta & Chocolate Graffe fresh and warm. Enjoy them as a delightful breakfast treat or a sweet snack.
Tips for Perfect Graffe
- Proper Rising: Ensure the dough rises properly to achieve a light and fluffy texture.
- Well-Drained Ricotta: Make sure the ricotta cheese is well-drained to prevent a watery filling.
- Temperature Control: Maintain the oil temperature at 350°F (175°C) for even frying and to avoid greasy graffe.
Variations to Try
- Nutella Filling: Substitute the ricotta filling with Nutella for a rich and chocolatey version.
- Citrus Twist: Add orange zest to the dough for a citrusy flavor.
- Spiced Sugar: Mix ground nutmeg or cardamom into the sugar coating for a spiced version.
Conclusion
Sicilian Ricotta & Chocolate Graffe are a delightful and indulgent treat that combines the best of Italian pastry with a sweet and creamy filling. Perfect for any occasion, these graffe are sure to impress.
Key Takeaway
The secret to perfect Sicilian Ricotta & Chocolate Graffe lies in the light and fluffy dough, the creamy ricotta filling, and the careful frying process. By following this guide, you’ll achieve delicious and authentic graffe every time.
We hope you found this guide helpful and inspiring. Enjoy your Sicilian Ricotta & Chocolate Graffe!