Mini cinnamon doughnuts with chilli chocolate dipping sauce
INGREDIENTS
■ Vegetable oil,
for deep frying
■ 250g ricotta cheese
■ 2 eggs
■ 60g caster sugar, plus 2-3
tbsp for dusting
■ 125g plain flour
■ 2 tsp baking powder
■ A few drops of vanilla
extract
■ 1 tsp ground cinnamon
■ Zest of 1 orange
For the chilli chocolate dipping sauce
■ 50g dark chocolate
■ 30g butter
■ 100ml double cream
■ 100g caster sugar
■ 2 tbsp honey
■ 2 tsp chipotle paste
■ ½ tsp sea salt 1
Pour a 6-8cm depth of vegetable oil into a wide saucepan. Place on a medium-high heat until it reaches 180˚C.
2
Put the ricotta into a food mixer or bowl and add the eggs, caster sugar, flour, baking powder and vanilla extract, then beat until combined. Use two tablespoons to form the dough into 8 balls.
3
For the dipping sauce, break the chocolate into small pieces and put into a small pan. Add the remaining sauce ingredients, then put over a low-medium heat and allow everything to melt, stirring regularly. Do not let it get too hot.
4
When the oil is up to temperature, add half the dough balls to the pan and cook for 2-3 minutes, turning occasionally, until golden brown. Remove and drain on kitchen paper. Cook the remaining balls in the same way.
5
Put the dusting sugar and cinnamon into a large bowl and mix together. Add the doughnuts and toss to coat.
6
Place the doughnuts on a serving dish, grate over the orange zest and serve with the sauce.