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Fried brioche filled with ricotta cream is Catania's beloved breakfast pastry. This golden mediterranean treat is a family morning ritual in eastern Sicily.
Warm milk to about 110°F and dissolve the active dry yeast and a pinch of sugar. Let sit for 8–10 minutes until frothy for best leavening.
In a large bowl, combine flour, remaining sugar, and salt. Mix in the frothed yeast mixture, beaten eggs, and softened butter, kneading until a smooth, elastic dough forms (about 8–10 minutes).
Let the dough rise, covered, in a warm spot for 1–1.5 hours until doubled in size. Precise proofing keeps the pastry light.
Meanwhile, blend ricotta cheese with powdered sugar, vanilla extract, and lemon zest until smooth. Chill for at least 30 minutes.
Portion dough into rounds and flatten gently. Add a spoonful of ricotta cream to the center, seal edges tightly, and reshape into smooth balls.
Let filled balls rest for 20 minutes. Heat vegetable oil to 340°F in a deep pan and fry the pastries in batches until golden brown (2–3 minutes per side), adjusting heat to avoid overbrowning.
Remove with a slotted spoon, drain on paper towels, and dust with extra powdered sugar just before serving for an authentic finish.
