Do you want a cannoli for breakfast? Yes? Ok, I got you covered.  Now, its no secret that I love cannoli cream.  If you follow my blog, you have read my posts on cannoli cups and chocolate covered cannoli cupcakes. I knew that I wanted to make doughnuts this weekend.  So, as I sat there and pondered the many possibilities, it was cannoli doughnuts that stood out.  Because, who doesn’t want a cannoli for breakfast? Feeling guilty about that? Ok, just stuff some cannoli cream inside a doughnut and lets call it a day.  I’m a glutton for punishment.

Does it get any better than this? My love affair with cannoli cream continues.  This recipe is part whole milk ricotta and part mascarpone.  It gives it a creamier finish that tastes great inside a doughnut.  But let’s be honest, cannoli cream would taste great inside of anything.


For the doughnuts:

  • 2 ½ cups flour
  • 1 egg
  • 2 egg yolks
  • ½ cup sugar, plus 1 teaspoon
  • ½ cup whole milk at Luke warm temperature
  • 2 1/2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter
  • ¼ teaspoon cinnamon
  • Pinch of salt

For the cannoli cream:

  • 6 ounces whole milk ricotta, drained
  • 6 ounces mascarpone, drained
  • ½ cup confectioners sugar
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips

For the frosting:

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar
  • 3 tablespoons whole milk
  • 1/4 teaspoon cinnamon (optional)
  • Extra mini chocolate chips for the topping


The night before:

  1. You must drain the ricotta and mascarpone cheese. Place the cheeses in the middle of a cheesecloth. Wrap the cloth over the top. Place it in a small colander, fitted inside a bowl (to catch the liquid). Weight it with a few canned goods. Place in the refrigerator overnight.

The day of:

  1. The milk must be luke warm. You can put it in the microwave for about 20 seconds. Put the milk, 1 teaspoon sugar and active dry yeast in a small bowl. Set aside for 15 minutes.
  2. In a large bowl, add the flour, egg and egg yolks, half cup sugar, butter and cinnamon. Add the yeast mixture. Combine all ingredients until it forms a dough.
  3. On a floured surface, knead the dough for about 10-15 minutes.
  4. Place the ball of dough in an oiled bowl. Cover in plastic wrap and place aside for one and a half hours. This will allow it to rise.
  5. After one and a half hours, roll out the dough on a floured surface until it is a quarter inch thick. Use a circular cookie cutter (3 inches) and make as many circles as you can. Place them on a baking sheet covered in parchment paper. Cover in plastic wrap and set aside for 15 minutes.
  6. In the meantime, fill a large pot with 2-3 inches of vegetable oil. Place over medium heat. Use a hot oil/candy thermometer. Once the temperature reaches 370 degrees, it is ready for the doughnuts. I prefer medium heat because it allows the doughnuts to cook more evenly. It may take a while, however, for it to reach the desired temperature.
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