Cannoli Donuts From Brunch King, Joey Maggiore’s Cookbook - Appetito
These sweet treats combine Italian and American favorites into one ricotta cream-stuffed dish that’s great for brunch or dessert.
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Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Piping bag
- Cookie cutter
- Rolling pin
- Kitchen scale
- Skillet
- Stove
- Refrigerator
- Freezer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Baking sheet
- Parchment paper
- Slotted spoon
- Paper towel
- Plate
- Zip-top bag
- Kitchen shears
Ingredients
- 7 fl oz (213 g) whole milk
- 2 eggs (100 g), beaten
- 2 1/2 Tbsp (31 g) granulated sugar
- 1 1/2 Tbsp (14 g) instant dry yeast
- 2 Tbsp (43 g) honey
- 2 cups (255 g) all-purpose flour
- 4 cups (510 g) all-purpose flour, plus extra for dusting
- 1/2 cup (96 g) shortening
- 2 1/2 tsp (13 g) kosher salt
- 4 cups canola oil
- Donuts (see here)
- 2 cups Cannoli Cream (page 172*)
- Amarena cherries, for garnish
- Confectioners’ sugar, for dusting
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