Dom's Ricotta-Filled Zeppole with Honey and Pistachios

Combine milk and butter in a small saucepan over medium-low heat. Heat until butter melts and mixture reaches 100-105°F (warm to touch). Remove from heat.

In a large bowl, whisk together flour, 3 tablespoons sugar, yeast, and salt. Make a well in the center.

Add warm milk mixture, 2 eggs, and 1 teaspoon vanilla to the flour. Stir with a wooden spoon until a shaggy dough forms, then knead for 5-7 minutes on a floured surface until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled in size.

In a medium bowl, combine ricotta, 2 tablespoons sugar, and 0.5 teaspoon vanilla. Mix until smooth and well blended. Transfer to a piping bag or zip-top bag and refrigerate until needed.

Punch down risen dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 2 ounces each). Roll each piece into a smooth ball.

Heat sunflower oil in a heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a thermometer for accuracy — this is crucial for proper browning.

Working in batches of 3-4, carefully lower dough balls into the hot oil. Fry for 3-4 minutes per side, turning occasionally with a slotted spoon, until deep golden brown all around.

Remove fried zeppole to a paper towel-lined plate to drain. Let cool for 5 minutes — they're hottest right out of the oil.

Using the piping bag, insert the tip into the side of each warm zeppole and squeeze to fill the center with ricotta (about 1-2 tablespoons per piece). You should feel the zeppole plump up slightly.

Dust generously with white sugar while still warm.

Arrange on a serving platter, drizzle with honey, and scatter chopped pistachios over the top. Serve immediately while warm and crispy.