Zeppoli with Orange Blossom Ricotta Cream, Candied Orange & Almonds

Method

In a bowl mash the ricotta with a fork until softened. Whisk or beat in the cream until smooth. Add the honey, orange blossom water and orange zest and beat or whisk together until smooth (add a little of the orange juice if needed to loosen). Fold in the candied peel and half the chopped nuts. Cover and chill until needed.

To make the choux dough put the butter, sugar, salt, water and milk in a large saucepan and bring to the boil. Reduce the heat to low and add in the flour, beating continuously with a wooden spoon until well incorporated and smooth. Keep mixing until the dough begins to comes away from the side of the pan, taking care to ensure the dough doesn’t stick to the bottom. Transfer the dough to a large bowl and let it cool for 8-10 minutes. Beat one egg into the dough with a wooden spoon until thoroughly combined, repeat with the remaining 2 eggs.

Heat the oil in a deep fryer or a large heavy-based saucepan to 170-180C. Take a heaped teaspoon of the dough and carefully drop it into the hot oil. Use the first dough ball to test the oil temperature, you don’t want it so hot that they cook on the outside only – they should take 5-6 minutes to fully cook and be golden in colour. Continue to cook the in batches, turning gently, to ensure they colour evenly. Remove from the oil with a slotted spoon, drain on kitchen paper and allow to cool completely.

When cool, cut a slit through the top of each zeppoli and fill with the ricotta cream – you can use a teaspoon or a piping bag with a wide nozzle if you prefer. Sprinkle over the remaining chopped nuts, drizzle with honey, if using, and dust lightly with the cinnamon sugar. Serve immediately.