'1/2 cup unsalted butter or margarine at room temperature'
100 g ricotta or fresh cheese mashed
'1 cup fruit preserves'
2 eggs
'1 teaspoon vanilla extract'
2 1/3 cups all-purpose flour
2 teaspoons active dry yeast
'1/2 teaspoon baking soda'
1/4 teaspoon salt
'1 cup candied fruits, diced'
'1/2 cup chopped nuts'
'Glaze' (see below)
'1 cup confectioner's sugar'
'2 tablespoons milk'
Candied cherries or maraschino for garnish
'1/2 cup unsalted butter or margarine at room temperature'
100 g ricotta or fresh cheese mashed
'1 cup fruit preserves'
2 eggs
'1 teaspoon vanilla extract'
2 1/3 cups all-purpose flour
2 teaspoons active dry yeast
'1/2 teaspoon baking soda'
1/4 teaspoon salt
'1 cup candied fruits, diced'
'1/2 cup chopped nuts'
'Glaze' (see below)
'1 cup confectioner's sugar'
'2 tablespoons milk'
Candied cherries or maraschino for garnish
Melt the butter or margarine in a bowl with the ricotta and preserves until smooth
Add the eggs, one at a time, beating well after each addition
In a separate bowl, whisk together the flour, yeast, baking soda, and salt
Add to the wet ingredients and mix until just combined
Fold in the candied fruits and nuts
Mix well
Grease small mini-muffin tin cups and fill 2/3 full with the batter
Bake at 170°C (preheated) for 12-15 minutes or until lightly golden brown
Remove from oven and let cool 2 minutes before removing from tin
For the glaze: Combine confectioner's sugar and milk in a bowl, whisking until smooth
Add more milk as needed to achieve spreadable consistency
Cover the morsels with the glaze and garnish with candied cherries or maraschino.
