¸ PAPANAS I ( Ricotta doughnuts serve d with sour cherr y jam an d cr ème fra îche)

For the doughnuts:

❚ 1 1/4 cups (300 g) fresh ricotta

❚ Scant 1/2 cup (100 g) plain yogurt

❚ 1 egg

❚ 2 tbsp (30 ml) sugar

❚ 2 tsp (10 ml) vanilla extract

❚ Salt

❚ 2 cups (250 g) all-purpose flour, plus extra for flouring

❚ 1 tsp (5 ml) baking powder

❚ Zest of 1 orange

For frying:

❚ Scant 1/2 cup ( 100 ml) vegetable oil or sunflower oil

To serve:

❚ 1/ 3 cup ( 75 g) crème fraîche

❚ 1/4 cup ( 75 g) sour cherry jam

❚ Icing sugar, for dusting

1. To make the doughnuts, mix together the ricotta, yogurt, egg, sugar, vanilla extract and a pinch of salt. Add the flour, baking powder and orange zest, mixing until you see the dough coming together and away from the sides of the bowl. It will be a bit sticky, but refrigerate for 30 minutes to make it easier to work with. Though the dough will remain sticky throughout the whole process — it’s what gives the doughnuts their fluffiness and lightness.

2. Flour your hands and roll the dough into 20-24 balls. Half of the balls should be 2 inches ( 5 cm) in diameter ( 2 oz/ 60 g), the other half 1/2 inch ( 1.25 cm) in diameter ( 1/2 oz/ 15 g). These will be your papanas¸ i pairs. Take one larger ball and use the handle of a wooden spoon to make a hole in the centre, then rotate the spoon with a stirring action to create a doughnut ring. Repeat with the remaining larger balls. Leave the smaller balls as they are

— they will go on top of the larger ones.

3. Heat the oil in a deep pan (or a fryer) until piping hot, then reduce the heat to medium. If you have a thermometer, the temperature should be 350°F (180°C). Working quickly, fry both the rings and balls for 2-3 minutes. They will get quite dark, but this is what you are looking for. Set aside to drain on paper towels.

4. To serve, place the doughnut rings on a plate and cover each with a generous dollop of crème fraîche, then top with a spoonful of jam. Add a small doughnut ball on top of each ring and dust with icing sugar. Serve warm and enjoy!

Makes: 10-12