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:

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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