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Instructions. Heat oven to 375 degrees F. In medium bowl, beat whipping cream and pudding mix with electric mixer on medium speed until thick. Cover; refrigerate. Bake biscuits as directed on can; cool on cooling rack. Meanwhile, in small bowl, beat Chocolate Glaze ingredients with whisk until smooth, adding enough milk for desired glaze.
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Put the milk, 1 teaspoon sugar and active dry yeast in a small bowl. Set aside for 15 minutes. In a large bowl, add the flour, egg and egg yolks, half cup sugar, butter and cinnamon. Add the yeast mixture. Combine all ingredients until it forms a dough.
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Add the icing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt. Mix with a wooden spoon, then add lard or butter (at room temperature), depending on what you have chosen as an ingredient. Step 2) - Add the egg and stir, mixing the ingredients. Finally add the Marsala wine.
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Take the dough out of the bowl and knead on a floured surface for an additional 10 minutes. Shape the well mixed dough into a ball and transfer to a bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours. Heat a large pot with 1 ½ inches vegetable oil to 345 - 355 degrees.
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Advertisement. The dessert sandwich gets covered in a heavy dusting of powdered sugar, reminiscent of carnival funnel cake (and it smells like it, too). Frangelli's even makes miniature donnolis.
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Mix flour, baking powder and salt in a bowl and whisk to combine. Set aside. In a large bowl or cup with a pouring lip, add yeast and ¼ cup sugar to warm water and stir to dissolve. Add the vanilla and stir to combine. Let the yeast bloom for 5 minutes. In a stand mixer, pour the yeast mixture into the mixer bowl.
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Add 200g sugar. Mix well using a whisk until the sugar starts to break down. Add the glazed fruit, leaving the candied cherries aside for later. Cover the ricotta mix using cling film (glad wrap) and let it rest in the fridge for at least an hour. FRYING THE CANNOLI SHELLS.
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2 egg yolks. ½ cup sugar, plus 1 teaspoon. ½ cup whole milk at Luke warm temperature. 2 1/2 teaspoons active dry yeast. 2 tablespoons unsalted butter. ¼ teaspoon cinnamon. Pinch of salt. For the cannoli cream: 6 ounces whole milk ricotta, drained.
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Finely chop half of the candied peel. Put the ricotta into a mixing bowl and use a wooden spoon to cream it until smooth. Add in the mascarpone, powdered sugar and chopped candied peel. Mix well then transfer to a piping bag fitted with a large star tip. Slice the doughnuts in half across the middle and lay out the bottom halves on a baking tray.
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Transfer to a lightly greased bowl, cover tightly, and allow the dough to relax at least 2 hours at room temperature, or up to 24 hours at cool room temperature. For the Filling: In a 3-quart stainless steel saucier, whisk sugar, cornstarch, and salt until well combined. Whisk in egg, yolk, and milk.
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In a medium mixing bowl mix together ricotta, granulated sugar, eggs, vanilla, and orange zest until well combined with a whisk or spoon. Mix in dry ingredients until combined. Stir in chocolate chips. FRY. Using a medium cookie scoop (about 1 1/2 Tablespoons), drop dough into preheated oil.
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In a medium bowl, mix the ricotta, confection sugar, 3/4 cup of chocolate chips and vanilla. In a separate bowl, combine granulated sugar and cinnamon. Add the donuts to cinnamon and sugar. Toss around until coated and remove. Fill a pastry bag with ricotta mixture. Cut a small slice into each donut with a paring knife.
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Dubbed the 'donnoli' by its creator Vincenzo Vaccaro of Big Vinny's Bakery, it's a donut-like dough stuffed with cannoli filling. It's two classic desserts in one! It all starts with donut dough.
