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Export 8 ingredients for grocery delivery
Step 1
1 Line a colander with cheesecloth or paper towels; suspend it over a bowl or place in the sink
Step 2
2 Add the ricotta; let it sit for 30 minutes to drain
Step 3
3 Discard any resulting whey, or reserve it for another use
Step 4
4 Combine the drained ricotta, salt, eggs, 1/2 cup sugar and the vanilla bean scrapings in the bowl of a stand mixer or hand-held electric mixer
Step 5
5 Beat on medium speed until well incorporated
Step 6
6 Stop to scrape down the sides of the bowl
Step 7
7 Sift together the flour and baking powder
Step 8
8 On low speed, gradually add the mixture to the bowl; once it is incorporated, increase the speed to medium-high and beat until smooth and slightly airy
Step 9
9 Stop to add the citrus zests; beat on low speed to incorporate
Step 10
10 Cover and refrigerate for at least 1 hour and up to a few days
Step 11
11 When ready to fry, line a bowl with a few layers of paper towels
Step 12
12 Place a good amount (start with 1 cup) of sugar in a separate bowl
Step 13
13 Heat the oil in a heavy-bottomed saucepan (so the oil's at least 3 inches deep) over medium-high heat to 350 degrees
Step 14
14 Use a standard-size ice cream scoop to drop 3 or 4 portions of dough (slightly smaller than a table-tennis ball) into the hot oil
Step 15
15 Fry for about 5 minutes, until deep brown, turning the bomboloni as needed
Step 16
16 The doughnut balls should sound hollow when tapped
Step 17
17 Use a slotted spoon to transfer the bomboloni to the paper-towel-lined bowl; blot for a minute or two, then transfer to the bowl of sugar and toss to coat evenly
Step 18
18 Repeat with the remaining dough
Step 19
19 Serve right away
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