description

Instead of cream, we ‘fill’ these irresistible doughnuts with ricotta, as it marries well with the choux pastry dough

method

Pour 250 ml (1 cup) of water into a saucepan, add the butter, sugar, and salt, and bring to the boil. Remove from the heat, then add the flour, vanilla seeds, and lemon zest, stirring well to combine.

Place the saucepan back over low heat and cook, stirring continuously, for 2–3 minutes, or until the mixture forms a smooth ball and pulls away from the sides of the pan.

Transfer the mixture to the bowl of an electric stand mixer fitted with a paddle attachment and mix on low speed for 1 minute to cool slightly.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should be glossy. Mix in the ricotta and 25 ml (1½ tbsp) of water until smooth.

Heat the oil in a deep-fryer or large heavy-based saucepan to 180°C (350°F), or until a cube of bread dropped into the oil turns golden in 15 seconds.

Use a teaspoon to scoop and carefully drop small balls of dough into the hot oil; about 10 should fit at a time. Cook for 3 minutes, turning them halfway through, until golden brown.

Remove with a slotted spoon and drain on paper towel.

Place extra caster sugar in a large bowl and roll the warm doughnuts in the sugar to coat.

Eat at least three before someone else walks in.

Best enjoyed within the hour.