Recipe courtesy of Mario Batali
Milk Sweetness---Dolcetto di Ricotta
Total:
2 hr 30 min
Active:
30 min
Yield:
10 to 12 servings
Total:
2 hr 30 min
Active:
30 min
Yield:
10 to 12 servings

Ingredients

  • 1/4 cup milk
  • 1 1/2 tablespoons dried yeast (1 package)
  • 3 cups fresh ricotta cheese
  • 1 cup sugar
  • 3 ounces limoncello
  • 1 1/2 cups flour, plus more for coating the pan
  • Butter for coating the pan
  • Confectioners' sugar, for garnish

Directions

Preheat the oven to 350 degrees F.

In a small saucepan, gently warm the milk over low heat. Place the milk in a medium bowl and add the yeast. Set aside for 15 minutes.

Meanwhile, in a medium bowl, combine the ricotta and sugar and mix until well blended. Add milk and yeast mixture, limoncello and flour, and mix to incorporate. Coat a 9-inch bundt cake mold with butter and flour, pour the mixture into the mold and place in a water bath. Bake for 2 hours, until a toothpick inserted in the center comes out clean.

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