Easy Cinnamon Doughnuts

METHOD

Heat a good amount of Yorkshire Rapeseed Oil in a wok or large pan on a high hob heat. Around a 4cm depth of oil should be enough to cook small batches of doughnuts. Alternatively, use your deep fat fryer. You are ready to cook when the oil is at temperature, around 180C, or test by placing a small amount of the batter in the oil, if bubbles form around it, it’s hot enough to cook in.

To make the batter, whisk the ricotta, eggs, vanilla extract and caster sugar together in a large bowl until smooth. Sift in the flour and baking powder and a large pinch of salt, and gently fold in. The batter should be a thick consistency that drops slowly off a wooden spoon, but if you need to loosen it a little, use a splash of milk.

Using two dessertspoons, make a small egg-like shape and pop them, a few at a time, into the fryer and cook until golden and thoroughly cooked through, occasionally turning them over to cook evenly.

Remove the doughnuts from the fryer with tongs and leave to cool for a minute or two before dusting with caster sugar and ground cinnamon. Continue to fry in small batches.

Best served immediately while warm with the chocolate dipping sauce. We always like to serve this with some strawberries or berries on the side too.

To make the chocolate sauce – break up the chocolate in a heatproof bowl and put to one side. Heat the cream in a pan on a medium hob heat until just before it boils, and then pour over the chocolate and continue to stir until the chocolate is fully melted and the sauce is smooth and glossy.