Plăcinte with ricotta and raisins

Name: Plăcinte with ricotta and raisins
Ingredients: 400 g flour; 20 g fresh yeast; 1 teaspoon sugar; 250 ml lukewarm water; 3 tablespoons oil; 1 teaspoon salt; 250 g ricotta; 1 egg; 50 g sugar; 1/8 teaspoon salt; 30 g raisins; 1 teaspoon grated lemon zest; 500 ml oil

Dessert - Plăcinte with ricotta and raisins by Angela B. - Recipia

Plăcinte with ricotta and raisins are Romanian fried pies, served warm, plain, dusted with sugar, or with chocolate or fruit sauce. The dough is based on Motan's version, with the quantities halved; the ricotta and raisin filling is just right to my taste, and the inside stays soft. I prefer ricotta with a smooth texture, without large curds. Prep: 30 minutes. Cook: 30 minutes. Rest: 70 minutes. Total time: 130 minutes. Servings: 4. About 780 kcal and 20 g protein per serving.

Ingredients

For the dough

400 g flour
20 g fresh yeast
1 teaspoon sugar
250 ml lukewarm water
3 tablespoons oil
1 teaspoon salt

For the filling

250 g ricotta
1 egg
50 g sugar
1/8 teaspoon salt
30 g raisins
1 teaspoon grated lemon zest

For frying

500 ml oil

Preparation

1. Dissolve 20 g fresh yeast and 1 teaspoon sugar in 50 ml lukewarm water. Leave for 10 minutes, until the yeast foams. 2. Mix the flour with 1 teaspoon salt, 3 tablespoons oil, the yeast mixture and the remaining 200 ml lukewarm water. Knead for 10 minutes, until you have a firm dough, then cover and leave to rise for at least 60 minutes, until it has visibly increased in volume. 3. Mix the ricotta with the egg, sugar, a pinch of salt and the grated lemon zest. Stir in the raisins at the end. 4. Divide the dough into 8 pieces, about the size of a tennis ball. Roll each piece out, put 2 tablespoons of filling in the middle and seal the edges with a fork. This takes about 15 minutes. 5. Heat 500 ml oil in a deep frying pan for about 6 minutes, until it reaches 170°C. Fry two pies at a time, for 3 minutes on each side, until golden; work in 4 batches, about 24 minutes in total. Transfer them to paper towels.

Notes

Ricotta that is too watery can leak out of the pies, so choose a firm one; if there is whey on the surface, leave it to drain before mixing. I start the dough two hours and fifteen minutes before the meal, and when I double the quantity I leave it to rise in two bowls. If the pies open up in the pan, the edges were not sealed evenly with the fork. Keep any leftovers in the fridge for up to 3 days. For a different flavor, you can replace the lemon zest with 1/2 teaspoon vanilla; the pies contain gluten, dairy and egg. Serve with fruit or chocolate sauce.