OH-GO-ON-THEN Make batches of these moreish fluf f y doughnuts for those sofa moments with friends M I N I RI C O T TA D O U G H N U T S Makes 24 Takes 15 mins Cost per serve 12p
Pour vegetable oil into a wide, deep pan to about one-third deep. Heat to 160°C or until a small piece of bread turns golden in 30 secs when dropped into the oil. Meanwhile, whisk 200g ricotta, 2 eggs, 1 tsp vanilla extract and 3 tbsp caster sugar in a large bowl until smooth. Sift in 200g Ô» «Â Éè , 2 tsp baking powder and º tsp salt; fold in with a metal spoon. Grease a large baking tray and your hands with oil. Use a teaspoon to shape
the dough into 24 balls, then transfer to the tray. Working in batches so as not to overcrowd the pan, gently place the balls in the hot oil and fry for 3Ω-4 mins, turning once or twice, until they turn an even, golden brown. Use a slotted spoon to transfer the cooked doughnuts to a wire rack lined with kitchen paper to cool a little. Serve dusted with 1 tbsp icing sugar and Tesco ĈÁ�ÚâƧ raspberry jam for dipping, if you like. Each doughnut contains Energy
341kJ 91kcal 5%
of the reference intake. See page 8. Carbohydrate 9g Protein 2g Fibre 0g
COOK’S TIP For the perfect dipping consistency, microwave the jam in a heatproof bowl in 10-second bursts for 30 seconds, stirring in between.
RECIPE ANNA CRANE PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN