Method

• 1.
  For the dough, combine yeast, honey, 1 tbs flour and 150ml water in a jug. Set aside for 5 minutes or until frothy.
• 2.
  Place sugar and remaining flour in an electric mixer fitted with a dough hook. Add milk, egg and oil to yeast mixture and whisk to combine.
• 3.
  Add liquid to flour mixture and knead for 6 minutes or until smooth and elastic, adding a little extra milk if too dry. Turn out onto a floured work surface, roll into a ball, then place in a greased bowl. Cover with a clean tea towel and set aside in a warm place for 1-1 1/2 hours until doubled in size.
• 4.
  Meanwhile, to make the filling, combine ricotta, sugar, vanilla and orange zest in a bowl and set aside. In a separate bowl, whisk egg and milk. Set aside.

• 5.
  Divide dough into 12 equal pieces. Roll each into a ball, then roll out to 12cm disks. Brush with egg wash. Place 1 tbs ricotta mixture and 2 raspberries in the centre of each circle and fold pastry over to make a half moon. Press edges together, then fold edge over itself to create a lip. Pleat edges to seal. Repeat to make 12 panzerotti.
• 6.
  Heat the oil in a deep-fryer or large saucepan to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, add panzerotti and deep-fry for 2 minutes each side or until puffed and golden.
• 7.
  Drain on paper towel. Serve the panzerotti warm, dusted with icing sugar.