Recipe by: Lauren Palmer
Ingredients:
Doughnuts
300 g flour
50 g caster sugar
pinch salt
50 g butter melted
150 ml milk
1 egg
2 sachets of yeast
1 vanilla pod (split and scraped)
Zest of 1 orange
Vegetable oil for deep frying
Icing sugar for dusting
Filling
200 g ricotta
50 g caster sugar
1/2 tsp ground cinnamon
Zest and juice of 1/2 orange
Zest 1/2 lemon
Directions
1.) Sieve flour, caster sugar and salt into bowkl
2.) In a separate bowl whisk together melted butter, milk, egg, yeast, vanilla and orange zest. It will be a little lumpy, that’s ok.
3.) Add wet ingredients into dry ingredients. Mix until smooth and elastic.
4.) Shape dough into a ball and place in a lightly oiled bowl. Cover with a clean towel and leave in warm place for 1-2 hours until well risen.
5.) once risen, turn dough out onto clean, floured area and roll out to 1 cm thick
6.) Use cookie or pastry cutter to cut rounds approx 7 cm in diameter. Transfer to lined tray, cover to leave to rise again for 1-2 hours.
7.) Heat oil in small sauce pan over medium heat. use a piece of left over dough to check oil.
8.) Fry for just a minute or so on each side (turning once), until deep golden and well puffed. Drain on paper towel.
9.) Allow doughnuts to cool, split in half and fill with a generous spoonful of ricotta filling.
10.) Dust with a little icing sugar before serviing
Filling
1.) Place all ingredients into bowl and whip until light and fully. Refrigerate until required.
Enjoy!
