Donut Daddy's Viral Cannoli Recipe Takes The Morning Show by Storm

Anthony Randello-Jahn, better known as the Donut Daddy, has cultivated a massive online following through his cheeky and seductive baking videos that masterfully combine serious pastry expertise with a vibrant personality. With over three million followers across various social media platforms, this viral sensation is now elevating his culinary influence with the release of a brand new cookbook, featuring 69 of his most indulgent dessert recipes.

A Classic Italian Treat with a Modern Twist

During his recent appearance on The Morning Show on Friday, Donut Daddy turned his attention to a true Italian classic, demonstrating to viewers how to create perfectly crisp cannoli shells. These shells are filled with a rich and creamy ricotta and mascarpone mixture, finished with chocolate chips, pistachios, and a delicate dusting of sugar. The result is as indulgent as it sounds, showcasing his signature blend of skill and flair.

Ingredients for the Perfect Cannoli

For the Shells:

3 cups (420g) all-purpose flour
¼ cup (50g) granulated sugar
1/4 teaspoon ground cinnamon
3 tablespoons vegetable shortening
1/2 cup (120ml) sweet Marsala wine
2 tablespoons filtered water (see page 20)
1 tablespoon distilled white vinegar
1 egg plus 1 egg yolk
Vegetable oil for frying (about 1 quart [950ml], depending on pot size)

For the Cannoli Filling:

13/4 cups (415g) heavy cream
2 cups (480g) ricotta cheese, well drained
1 cup (240g) mascarpone cheese
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons (75g) granulated sugar
1/2 cup (90g) mini semisweet chocolate chips
Crushed roasted pistachios for garnish
Confectioners’ sugar for garnish

Step-by-Step Method to Create Cannoli Masterpieces

Make the Shells:

In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, granulated sugar, and cinnamon.
With the mixer on low speed, add the shortening and mix until the mixture resembles coarse crumbs.
Slowly add the Marsala, water, vinegar, whole egg, and egg yolk and continue to mix until combined.
Switch to the dough hook and knead the dough on medium speed until it is smooth and elastic, 6 to 8 minutes. It should pass the windowpane test. (If kneading by hand, work the dough until elastic, 10 to 12 minutes.)
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
On a lightly floured surface, roll the rested dough to about 1/16 inch (2mm) thick.
Use a round cutter to cut circles about 4 inches (10 cm) in diameter. Wrap each circle around a metal cannoli tube, sealing the edge with a dab of egg wash.
In a large heavy pot, heat the oil to 350°F (175°C). Gently lower the wrapped tubes into the hot oil, frying three or four at a time.
Fry until golden and crisp, 1 to 2 minutes, turning as needed for even browning. Remove with a slotted spoon and slide the shells off the molds once cool enough to handle.
Drain on paper towels.

Make the Cannoli Filling:

Chill the mixer bowl and whisk attachment of a stand mixer for 10 to 15 minutes.
In the chilled bowl of the stand mixer fitted with the chilled whisk attachment, whip the cream on medium speed until soft peaks form, 2 to 3 minutes. The cream should hold its shape but remain slightly pliable for easy folding. Set aside.
In a food processor, combine the ricotta, mascarpone, vanilla, and granulated sugar and process until smooth and creamy.
Transfer the mixture to a large mixing bowl to allow room for folding. Using a spatula, gently fold the whipped cream into the ricotta mixture, using light strokes to keep the filling light and airy.
Stir in the mini chocolate chips as the final, irresistible touch. The cannoli filling should be thick, creamy, and stable enough to hold its shape in the shells. (This can be made ahead of time and stored in the refrigerator for up to 2 days.)

Assemble the Cannolis and Chill:

Spoon the creamy cannoli filling into a piping bag fitted with a round tip of choice.
Stuff the golden cannoli shells with the filling until the filling is just peeking out of both sides of the shell.
Sprinkle the creamy ends with crushed pistachios and scatter confectioners’ sugar on top of the middle of the shell. These are tubular temptations just waiting to be devoured.

Donut Daddy's appearance on The Morning Show not only highlighted his culinary prowess but also underscored his ability to engage audiences with both entertainment and education. His new cookbook promises to bring more such delightful recipes to fans worldwide, solidifying his status as a leading figure in the digital baking community.