Method

• 1.
  For the filling, mix the ricotta and sugar in a medium bowl until well combined. Pass through a fine sieve into another medium bowl. Stir through zest until well combined.
• 2.
  For the pastry, place 2 tbs warm water in a small bowl. Sprinkle over the yeast and mix with a fork until dissolved. Combine the milk and hot water in a jug. Place the flour in a large bowl, making a well in the centre. Add 1 tsp fine salt, the lard, vanilla and yeast mixture into the well. Gradually add the milk mixture into the well while stirring until ingredients are combined.
• 3.
  Put a tiny bit of oil on your fingers and knead dough, adding up to 1 tbs extra flour if the dough is a bit sticky. Stand, covered with a tea towel, for 10 minutes.
• 4.
  On a floured bench, divide dough into 2 logs and cut each log into 9 portions. Roll each portion into a ball using the palm of your hand. Place each ball onto a floured tray, allowing some space between each ball for it to rise. Stand, covered with a tea towel, for 30 minutes.
• 5.
  Working with 1 ball at a time, roll out on a floured surface to an 11cm circle. Brush edges with a little water. Place 1 1/2 tbs ricotta filling onto one half of the circle, then fold pastry over to enclose filling. Press edges firmly to seal, then pleat edges. Repeat to make 18 pitoni.
• 6.
  Heat 5cm oil in a large saucepan over medium heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry pitoni, in batches, turning, for 3-4 minutes until golden. Drain on paper towel. Stand until cool or lukewarm. Dust with icing sugar and serve.