Sweet dough rolls with ricotta

Ingredients for 1 servings:

• 800 g ricotta
• 370 g sugar
• 500 g flour
• 50 g margarine
• 25 g yeast
• 1 egg(s)
• 250 ml milk, lukewarm
• 50 g sugar
• 1 vanilla pod(s), scraped pulp
• 1 pinch of salt
• Oil, for processing
• Butter and flour for the aluminum tubes
• Oil for frying
• Powdered sugar or sugar for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Ricotta cheese

You’ll need aluminum tubes to form the dough rolls. For the filling, mix the ricotta and sugar well and store in the refrigerator until ready to use. Dough: Mix the flour, margarine, and vanilla in a bowl. Crumble the yeast over the dough. Add the milk, egg, salt, and sugar and mix to form a dough. Remove the dough from the bowl and knead it on a work surface until it has a nice, soft consistency. Then cover and let it rise in a warm place for about 1 1/2 to 2 hours. Grease the aluminum tubes with butter and dust with flour. Form the dough into tangerine-sized balls and shape them into thumb-thick sausages. With oiled hands, wrap the dough sausages around the aluminum tubes. Let rise on a baking sheet for another 40 minutes. Then fry in plenty of oil until golden brown. Then let it cool, remove the aluminum tube, fill it with the ricotta filling, and sprinkle with powdered or other sugar.