Ingredients for 25/30 sweet ricotta and lemon panzerotti

For the dough
1 kg of flour mix esSenza Glutine
500 ml of warm water
10 gr of brewer's yeast
15 gr of sugar
1 tablespoon of extra virgin olive oil
15 grams of salt
For the stuffing
1/2 kg Ricotta vaccine well drained (better if the day before)
4 tablespoons granulated sugar
2 egg yolks
grated peel of a large lemon

Preparation
To prepare the dough, pour the mixture of flour into a fountain, salt, sugar and gradually warm water in which you have melted the yeast. Knead strictly by hand until the dough is smooth and the consistency of the pizza dough. It is important "do not bring together" yeast and salt, because the salt, in direct contact with the yeast, could jeopardize leavening. For this, add salt as the last ingredient.
Once you have finished kneading, form a ball and let it rise for about 2 hours. The dough should double.
Now prepare the filling. Grate the lemon peel into a bowl, add the granulated sugar and stir. Then add the ricotta well drained and amalgamated. Finally, add the two yolks and work with a fork, until you get a homogeneous mixture.
Form balls with the dough and roll them out with a rolling pin until you get a circle that is not too thick. On one half, put a generous teaspoon of dough. Moisten the edges of the panzerottino with a little water and close to form a crescent. It is very important to seal the edges well with your fingers or with a fork, exerting pressure with your fingers because otherwise you risk breaking during frying.
Immerse the panzerotti in boiling oil and fry them starting to turn them after a few minutes to prevent them swelling too much; turn them over often and keep them well spaced between them.
When cooked, when they have reached a beautiful golden color, let's drain them on absorbent kitchen paper. We serve the hot panzerotti.
Alternatively the sweet ricotta and lemon panzerotti can be cooked in a preheated oven at 200 ° C for 20 minutes.