Yeast-Free and Egg-Free Graffe

Method

1. Place ricotta in a bowl with sugar and orange and lemon zest. Begin to mix with a spoon.
2. Flavor with sweet herbal liqueur (or substitute with anise or sweet marsala).
3. Add milk and mix with a whisk.
4. Add sifted flour and baking powder, and a pinch of baking soda.
5. Transfer to a work surface and knead briefly until compact.
6. Take pieces of about 40 g, roll into logs about 20 cm long, shape into a bow and press the center to join the ends.
7. Fry in oil at 170°C, a few at a time, enlarging the hole with the handle of a spoon. Cook for 2 minutes until golden.
8. Drain on paper towels.
9. While still hot, toss in sugar.