Crispy Fried Ricotta Braided Pastries

Fried Ricotta Braided Pastries (Treccine Fritte alla Ricotta)

Category: Yeast Breads
Servings: 14 pieces

These soft and flavorful ricotta braided pastries are a delightful treat, perfect for breakfast or as a dessert. Their tender texture and slight sweetness make them irresistible, and they’re deep-fried for that golden, crispy exterior. A light dusting of sugar completes the experience. Let’s dive into this simple yet delicious recipe!

Ingredients

Instructions

1. Prepare the dough:
   Begin by making the dough for the braided pastries. In the bowl of a stand mixer, equipped with a paddle attachment, add the flour and dry yeast. Next, incorporate the ricotta cheese, orange zest, sugar, and eggs. Allow the mixer to work until the mixture is well combined.

2. Knead the dough:
   Once the ingredients are well combined, switch from the paddle attachment to the dough hook. Continue mixing until the dough starts coming together. Add the salt and knead the dough until it’s smooth and elastic. Once it reaches the right consistency, stop the mixer and transfer the dough to a lightly floured surface.

3. Rest the dough:
   Shape the dough into a ball, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

4. Divide the dough:
   After the dough has risen, turn it out onto a work surface and use a dough scraper to divide it into 14 equal portions, each weighing around 80 grams. Shape each piece into a smooth ball by gently rolling them between your palms.

5. Shape the braids:
   Once all the dough pieces are shaped into balls, proceed to form the braids. Lightly flatten each ball and cut it into three equal parts without fully separating them. Next, carefully braid the three parts together, forming a small twisted pastry. Place each braid on a baking tray lined with parchment paper. Cover with a kitchen towel and let the braids rest for about 30 minutes to rise again.

6. Heat the oil:
   While the pastries are resting, heat the vegetable oil in a deep frying pan or a pot to 160°C – 170°C (320°F – 340°F). It’s essential to keep the oil at the right temperature so that the pastries cook evenly and become golden brown without absorbing too much oil.

7. Fry the pastries:
   Carefully drop the braided pastries into the hot oil, two at a time. Fry them for about 4-5 minutes, turning them gently halfway through to ensure they are golden and crispy all over. Once they are fried, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.

8. Sugar coating:
   While the pastries are still warm, roll them in granulated sugar to give them a sweet, sparkling finish.

9. Serve and enjoy:
   Allow the pastries to cool slightly before serving. They’re best enjoyed fresh and still warm, but they also store well for a day or two in an airtight container.

Nutritional Information (Approx.)

These Fried Ricotta Braided Pastries are a perfect addition to any occasion, bringing a wonderful balance of flavors with the richness of ricotta and the zest of orange. The frying gives them a crispy texture that pairs beautifully with the soft interior. Whether for breakfast or an indulgent snack, these pastries are bound to impress your family and friends!