Graffe

Prepare a dough with flour, sugar, salt and softened butter.
Dissolve the brewer's yeast in a little warm water and pour it onto the dough, continuing to work until it becomes smooth.

Get a loaf of bread and put it to “rest” covered in a non-cold place for an hour.
After the first leavening, take the dough and work it on a surface to obtain a loaf, from which you will form balls (60-70 grams each).

Leave them to rise on a tray dusted with flour, in a cool place and covered for two hours.

After two hours, prepare what you need for frying the staples: a rather large container where the staples can be immersed in the oil.
Heat the oil well over a high heat and test with a small piece of dough to check if the temperature is good: if it rises to the surface it means that the temperature has been reached.

At this point, lower the heat and fry the staples, turning them often. Check if they are well cooked inside, otherwise lengthen the cooking time.
Place them on a sheet of kitchen paper.

When they are cold, make a cut in the clip and fill it with the ricotta that you have previously mixed with the sugar and the chocolate chips.
Roll them in granulated sugar and then dust them with icing sugar.