Castagnole (Sweet Ricotta Doughnuts)Laura Sharrad
- 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
- Mix all the ingredients for the dough in a large mixing bowl until fully incorporated
- Turn out onto a work surface and knead to form a dough
- Divide the dough into 16 balls & allow to rest for 1 hour
- Heat a frypan with oil to 180c, and begin to fry the doughnuts in batches
- 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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