Ricotta doughnuts with mulled spiced berry compote
These light and fluffy doughnuts have become a Christmas tradition in our house . They ’ re so simple and I usually make a batch for while we are all decorating the tree . Our teenagers still love singing along to Christmas music while popping these delicious treats into their mouths .
Lisa Faulkner
MAKES 9 DOUGHNUTS
• oil , for deep-frying
• 1 egg
• 50g golden caster sugar
• 150g ricotta
• 75g ‘ 00 ’ pasta flour or self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla bean paste
• 70g caster sugar , for rolling
FOR THE COMPOTE
• 1 clementine
• 50g light muscovado sugar
• 1 mulled wine spice sachet or teabag
• 250g mixed frozen berries ( cherries , blackcurrants , blackberries etc )
1 First , make the compote . Peel the clementine and put the peelings into a pan along with the remaining compote ingredients ( including the juice from the clementine ) and a splash of water . Bring to a simmer and bubble for about 5 mins until the berries have started to break down and the liquid has reduced a little . Set aside and leave to cool . 2 Heat the oil in a deep-fat fryer or large saucepan to 160C ( I use a saucepan ). Whisk together the egg and sugar in a large mixing bowl , then whisk in the ricotta to make a paste . Beat in the remaining ingredients to make a stiff batter . Leave to stand for 5 mins . 3 Using two dessertspoons , carefully spoon balls of the batter into the oil , frying in batches if necessary . Keep moving and turning the balls as they fry to get an even colour . When the balls are a deep golden colour , remove from the oil and drain on kitchen paper briefly , before tossing in the caster sugar while still hot to coat . Serve with the berry compote .
AS SEEN ON
Big Kitchen
54 bbcgoodfoodshow . com