Honey & Ricotta Doughnuts 10 ml dried yeast 100 ml lukewarm water 30 m honey 3 large egg whites 400 ml cake flour 1 ml salt 100 g ricotta cheese 15 ml orange juice Oil
Honey & Ricotta Doughnuts
- 10 ml dried yeast
- 100 ml lukewarm water
- 30 m honey
- 3 large egg whites
- 400 ml cake flour
- 1 ml salt
- 100 g ricotta cheese
- 15 ml orange juice
- Oil (for frying)
Sauce
- 250 ml orange juice (freshly squeezed )
- 100 ml honey
- 30 ml lemon juice
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Dissolve yeast in warm water with honey
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Beat egg whites until stiff peaks form
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Sift flour and salt together
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Mix ricotta, orange juice and yeast mixture together in a bowl
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Add to dry ingredients
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Fold in egg whites with a wooden spoon
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Cover bowl, put in a warm place and allow dough to increase by a third in volume
Sauce
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Heat orange juice in a small saucepan and simmer over high heat until liquid has thickened and reduced by half
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Stir in honey and lemon juice
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Heat 4-5cm oil in a deep pan
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Drop rounded spoonfuls of dough into hot oil and fry until golden
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Place onto paper towel and serve drizzled with sauce
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Serve drizzled with sauce
As a serving suggestion, serve with scoops of vanilla ice cream, sprinkled with toasted almonds. Adjust the recipe and stir chopped walnuts through your dough before frying.