14 August 2009

Recipe: HONEY AND RICOTTA DOUGHNUTS

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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.

Serves 4

2 tsp (10ml) dried yeast
100ml lukewarm water
2 Tbsp (30ml) honey
3 large egg whites
1⅗ cups (400ml) cake flour
¼ tsp (1ml) salt
100g ricotta cheese
1 Tbsp (15ml) orange juice
Oil, for frying

Sauce:
1 cup (250ml) freshly
squeezed orange juice
100ml honey
2 Tbsp (30ml) lemon juice

Dissolve yeast in warm water with honey. Beat egg whites until stiff peaks form.
Sift flour and salt together.
Mix ricotta, orange juice and yeast mixture together in a bowl. Add to dry ingredients.
Fold in egg whites with a wooden spoon.
Cover bowl, put in a warm place and allow dough to increase by a third in volume.

Sauce

Heat orange juice in a small saucepan and simmer over high heat until liquid has thickened and reduced by half.
Stir in honey and lemon juice.
Heat 4-5cm oil in a deep pan.
Drop rounded spoonfuls of dough into hot oil and fry until golden. Place onto paper towel and serve drizzled with sauce.
Serve drizzled with sauce

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