Sweet panzerotti with ricotta and raspberries

Step 1

For the dough, combine yeast, honey, 1 tbs flour and 150ml water in a jug. Set aside for 5 minutes or until frothy.

Step 2

Place sugar and remaining flour in an electric mixer fitted with a dough hook. Add milk, egg and oil to yeast mixture and whisk to combine.

Step 3

Add liquid to flour mixture and knead for 6 minutes or until smooth and elastic, adding a little extra milk if too dry. Turn out onto a floured work surface, roll into a ball, then place in a greased bowl. Cover with a clean tea towel and set aside in a warm place for 1-11/2 hours until doubled in size.

Step 4

Meanwhile, to make the filling, combine ricotta, sugar, vanilla and orange zest in a bowl and set aside. In a separate bowl, whisk egg and milk. Set aside.

Step 5

Divide dough into 12 equal pieces. Roll each into a ball, then roll out to 12cm disks. Brush with egg wash. Place 1 tbs ricotta mixture and 2 raspberries in the centre of each circle and fold pastry over to make a half moon. Press edges together, then fold edge over itself to create a lip. Pleat edges to seal. Repeat to make 12 panzerotti.

Step 6

Heat the oil in a deep-fryer or large saucepan to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, add panzerotti and deep-fry for 2 minutes each side or until puffed and golden.

Step 7

Drain on paper towel. Serve the panzerotti warm, dusted with icing sugar.