The sweet version of the Crispeddi are round shaped and filled with ricotta, sugar, chocolate chips, candied diced fruits and spices.
This is an easy recipe because the ingredients are few and to prepare and assemble them is easy.
Serves 8 to 10
For the Dough
- 2 lb. flour
- 2 oz. yeast
- 3 tablespoons of olive oil
- ½ teaspoon of sugar
- pinch of salt
- Or buy 2 lb. of bread dough in your local Italian bakery and knead in 2 tablespoons of oil
For the Filling
- 1 lb. ricotta
- ¼ lb. sugar
- 1 tablespoon chocolate chips
- 1 tablespoon candied diced fruits
- 2 drops of vanilla
- some zest of orange
- powdered sugar for garnish
5 oz. Orange Blossom Honey
juice of 1 orange
juice of 1 lemon
For the Frying
- A large sauté pan with 1 to 2 inch of canola oil or your preferred oil for frying
In a bowl mix ½ cup of warm water and the yeast.
Add the sugar, ½ cup of flour, and mix it well and blend to obtain soft dough.
Should it be too dry add some water, if too watery add flour.
Set aside covered in a warm place.
After 45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and knead to obtain elastic dough similar to the bread dough.
Make a ball, cut across to allow to rise, cover and store in a warm place until it doubles in size, 2 to 3 hours.
When dough is ready split it in 4 pieces.
Take one piece at a time, knead it briefly and divide into chunks the size of a small egg or a scoop of ice cream.
Give to each piece a round shape.
Combine the ricotta, sugar, chocolate chips, candied fruits, vanilla and zest of ½ orange.
Should mixture result too watery add some of your preferred sponge cake or biscuits crumbled to absorb some moisture.
Take a piece of the round Crispeddi flatten it, fill with a teaspoon of ricotta cream, seal and shape like a bread roll.
Place filled Crispeddi on top of a clean kitchen towel, lightly dusted with flour, cover and rest in a warm place for 1 hour.
For frying the Crispeddi use your preferred oil.
We suggest canola, peanut or olive oil.
Use a deep fryer or a large sauté pan.
Frying with a sauté pan, cover the bottom of it with 2 inches of oil and fry at a medium heat.
Heat oil to 350 degrees, or until it is hot, before it reaches the smoking point.
Very carefully lower the Crispeddi into the oil, a few at a time, turning them to fry on all sides, until golden brown.
Using a slotted spoon, remove from oil and dry on paper towels.
The ricotta Crispeddi are served dusted with powdered sugar, or warm the honey and combine it with the orange and lemon juice and drizzle on top of the Crispeddi.
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