Castagnole (Sweet Ricotta Doughnuts)

Laura Sharrad

Ingredients:

  • 100g firm ricotta
  • 40g caster sugar
  • 1 egg
  • Zest of 1 lemon
  • Zest of 1 orange
  • ½ tsp cinnamon
  • Grated fresh nutmeg
  • 2 tsp marsala
  • 175g plain flour a
  • 1 tsp baking powder
  • 20ml milk
  • Pinch salt
  • Canola oil, for frying
  • Caster sugar, for coating

Method:

  1. Mix all the ingredients for the dough in a large mixing bowl until fully incorporated
  2. Turn out onto a work surface and knead to form a dough
  3. Divide the dough into 16 balls & allow to rest for 1 hour
  4. Heat a frypan with oil to 180c, and begin to fry the doughnuts in batches
  5. Once deep golden, drain and roll in caster sugar & enjoy while still warm

Our friends at Wine Selectors suggest pairing this dish with a Moscato.

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