CHOUX RICOTTA DOUGHNUTS

Instead of cream, we ‘fill’ these irresistible doughnuts with ricotta, as it marries well with the choux pastry dough.

Makes 30

35 g (1¼ oz) unsalted butter

15 g (½ oz) caster (superfine) sugar, plus 200 g (7 oz) extra for coating

1 teaspoon salt

140 g (5 oz) plain (all-purpose) flour

1 vanilla bean, seeds scraped

zest of 1 lemon

4 large eggs

110 g (3¾ oz) ricotta cheese

cottonseed oil, for deep-frying

Pour 250 ml (9 fl oz/1 cup) water into a saucepan, add the butter, sugar and salt and bring to the boil. Remove from the heat, add the flour, vanilla seeds and lemon zest and mix thoroughly.

Place the saucepan back over low heat. Cook, stirring, for 2–3 minutes, or until the mixture forms a smooth ball and comes away from the side of the pan.

Transfer the mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on low speed for 1 minute.

Add the eggs one at a time, making sure each one is well incorporated before adding the next. The mixture should be glossy. Mix in the ricotta and 25 ml (¾ fl oz) water.

Heat the oil in a deep-fryer or large heavy-based saucepan to a temperature of 180°C (350°F), or until a cube of bread dropped into the oil turns golden in 15 seconds.

Use a teaspoon to scoop and carefully drop balls of the dough into the oil; you should be able to cook about 10 at a time. Cook for 3 minutes, turning them over halfway through.

Remove using a slotted spoon and drain on paper towel.

Place some extra caster sugar in a large bowl and roll the doughnuts in the sugar.

Eat at least three before someone comes in.

They are best enjoyed within the hour.