Ingredients for 6 servings
2 1/2 cups of water, 3 1/2 oz of butter, 12 oz of flour, 5 eggs and 4 yolks, 4 tbsp of caster,
sugar, 1 1/2 tbsp of baking powder, salt, vegetable oil, icing sugar, 14 oz of ricotta cream, 2 oz of chocolate chopped, 2 oz of cubed candied fruit.
Boil the water together with the sugar, the butter and some salt, then pour in the flour and stir well. Cook the pastry till it detaches from the saucepan rims, let it coll and add the eggs and the baking powred, stirring continuosly. Once the pastry is soft and homogenous, cover it with a cloth and make it leaven for about 45 minute. Take 2-3 poons of pastry for each doughnut and fry them in deep hot oil. Once they are swollen and browned, strain and put them on the kitchen paper. Mix the chocolate and the candied fruit with ricotta and then spread the cream on the fried “sfince”; sprinkle with icing sugar and serve.