Fried Ricotta Twists (Treccine Fritte alla Ricotta)

Method

1. In a stand mixer with the paddle, combine flour, baking powder, ricotta, orange zest, sugar, and eggs. Mix on low speed.
2. Once the dough comes together, switch to the dough hook and add the soft butter little by little, ensuring each piece is fully incorporated before adding the next.
3. Add salt and continue kneading until the dough is smooth and elastic (incordare).
4. Transfer the dough to a work surface, shape it into a ball, place in a bowl, cover, and let rise at room temperature for about 2 hours.
5. After rising, use a scraper to cut off a portion, roll it into a small log, then flatten slightly.
6. Make two cuts with the scraper to create three strands, then braid them together and seal the ends.
7. Repeat with the remaining dough. Place the braids on a tray and let them proof for another hour.
8. Fry the braids in oil at 170°C (or similar temperature from the context) until golden on both sides. Drain on paper towels.
9. While still hot, roll them in granulated sugar.