Directions

Dough

1. In a large bowl, combine the flour, sugar, salt, and yeast.

2. Add the milk, egg, and lemon zest. Knead for 2 minutes, until just combined.
3. Gradually add the lard (or butter) while mixing. Knead for 8–10 minutes, or until the dough is smooth and elastic.
4. Place in a lightly greased bowl and cover with plastic wrap. Let it rest for 1 hour or until doubled in size.
5. Punch down the dough to degas it and divide into 12 equal pieces.
6. Roll each piece into a ball, cover with plastic wrap, and let rest for 10 minutes.
7. Preheat your frying oil to 160°C (320°F).
8. Roll each dough ball into a skinny log about 25 cm (10 in) long.
9. Wrap each log around a cannoli mold or an aluminium foil substitute.
10. Fry 2–3 at a time until golden brown, about 6–7 minutes per batch.
11. Remove and drain the excess oil. While still warm, roll in caster sugar.
12. Set aside to cool completely before filling.

Ricotta Filling

1. Ensure the ricotta is thoroughly strained and drained.

2. In a bowl, combine the ricotta, icing sugar, and chocolate chips.
3. Mix with a hand mixer until fully combined.
4. Transfer to a piping bag fitted with an 808 piping tip or cut the end off the bag big enough for the chocolate chips to be piped.
5. Pipe the filling into each cooled doughnut until filled.

Crème Pâtissière (Custard) Filling

1. In a saucepan, combine the milk and half the sugar.

2. Slice the vanilla bean lengthwise and scrape the seeds into the milk. Add the pod as well. (If using extract, add it here instead.)
3. Heat over medium heat until gently boiling.
4. In a separate bowl, whisk the eggs and remaining sugar until slightly pale and thickened.
5. Add the flour and cornstarch, whisking until smooth.
6. Once the milk is boiling, gradually pour a small amount into the egg mixture while whisking continuously to temper the eggs.
7. Pour the tempered mixture back into the saucepan and return to medium heat.
8. Whisk continuously for about 2 minutes, or until thickened. Remove from heat.
9. Add the diced butter and whisk until fully melted and incorporated.
10. Transfer to a jar or bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
11. Allow to cool to room temperature, then refrigerate overnight.

12. Once chilled, transfer to a piping bag fitted with an 808 piping tip or cut the end off the bag big enough for the custard to come out comfortably.

13. Pipe the custard into each cooled doughnut until filled.