COATED IN CINNAMON AND SALTED CARAMEL, THESE DOUGHNUTS WILL ROLL OUT THE DOOR
My earliest kitchen adventures were baking scones and doughnuts. This isn’t a cute tale of culinary epiphany, rather the power of food as a marker of time. I can remember the smells, the mixing bowl and spatula I used and the joy on my parents’ faces when I presented my creations. These are not those 1970s doughnuts that involved rolling out the dough and stamping it with different rings. These are fluffy and crunchy with a zesty, custard-like filling.
Preheat a pot of oil or deep fryer to 170C. Combine milk, butter, 75g caster sugar, eggs and yeast in a bowl and whisk. In a separate bowl, mix flour and salt, then make a well in the centre. Pour in milk mixture, whisking until smooth. Cover and set in a warm place to prove for 1 hour. Next, mix ricotta, 55g sugar, lemon and egg in food blender until smooth. Place into a small piping bag and chill. Next, briskly stir doughnut batter and spoon into a disposable piping bag. Prove for another ½ hour. When ready to cook, cut the end off the piping bag, then carefully squeeze 4cm lengths of batter into the hot oil. Cook for 2 mins, then shake the basket and they usually flip themselves over, then
cook for 2 mins more. Drain on paper towels, then toss them in cinnamon crumb. Cut the end off the ricotta piping bag, plunge into the centre of each doughnut and fill them generously. Serve with salted caramel. CINNAMON CRUMB: Combine all ingredients in a bowl, then spread on a tray and set aside.
SALTED CARAMEL: Place 60ml of water into a medium, heavy-based pot, add sugar and set over a low heat to dissolve sugar. Raise heat and cook to a dark caramel (this should take 5 mins). Remove from heat and add butter, cream and salt, then whisk to combine again.