Serves: 5
Total Calories: 1,986
Yield: 12

2 cups water
1 tablespoon unsalted butter
2 pinches salt
2 cups all purpose flour
6 eggs
12 (3 inch squares) wax paper, lightly dusted with flour
vegetable oil for frying
FILLING
2 pounds ricotta cheese
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
powdered sugar for dusting
12 maraschino cherries

In a large, heavy saucepan, heat the water, butter, and salt over high heat to the boiling point. When boiling, gradually add flour and stir until thoroughly combined, about 1–2 minutes. Remove from heat, place in a mixing bowl and set aside to cool, about 10 minutes.

Adding one egg at a time, mix on low speed until each egg is incorporated. Place in a pastry bag and pipe out doughnut shapes onto each wax paper square.

In a large, deep skillet, heat 1-inch vegetable oil to 350 degrees. Carefully slide the doughnuts off the wax paper into the hot oil. Fry, turning often, until golden brown, about 6–8 minutes. When they double in size, remove from oil, drain, and allow to cool.

To make the filling, combine ricotta, sugar, and vanilla in a mixing bowl and mix with a hand mixer on medium speed for 2–3 minutes. Fold in the chocolate chips and mix an additional 10–15 seconds. Place the filling in a pastry bag. Cut each “doughnut” in half horizontally and fill the center with the cream filling. Gently press the top half onto the filling. Dust with powdered sugar and garnish each with a cherry.

Nutritional Facts:

Serves: 5
Total Calories: 1,986
Calories from Fat: 108

More Recipes from the Taste of Broadway Cookbook:
Strawberry Mousse in Flourless Pastry
Panna Cotta
Lemon Tart Brulee
Saintly Zeppoles
Tostadas de Vino
Manzanas al Horno
Cheese and Cherry Blintzes
Lemon Ricotta Torte
Brazilian Flan