2 1/2 to 3 1/4 cups unbleached, all-purpose flour
1/4 cup sugar
1 teaspoons salt
1 package active dry yeast
1/4 cup warm (110º ) water
1/4 cup warm (110º 1% low-fat milk
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted and cooled
1 pound well drained ricotta cheese
1/4 cup sugar
1 teaspoon or more ground cinnamon
1/3 cup dried candied lemon peel
1/3 cup dried candied orange peel
4 ounces bittersweet chocolate, finely chopped
To make the dough in a stand mixer combine together 2 1/2 cups of the flour, the sugar, salt and yeast.
Combine the water, milk, eggs, and butter
Add to the dry ingredients and process a ball of dough forms around the blade. If dough is sticky, add more flour a tablespoon at a time until a soft, but not sticky ball of dough forms. Gather up dough and place in buttered bowl.
Cover and let rise until doubled. Punch down and roll into a 14 inch square. Cut 1/2 inch wide strips. Wrap strips around lightly buttered metal cone and seal ends with water.
Preheat oven to 375F.
Bake until cones are nicely browned. Cool. Then slip cone out of form
In a bowl mix all the filling ingredients together; refrigerate until ready to fill the cones.
Fill cones just before serving and dust the tops with confectioners sugar.
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