Ricotta donuts with thyme sugar & roast fig

20 mins
Serves 2
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Directions

  1. 1Mix together thyme leaves and 40g of sugar. Rub the leaves into the sugar until the mixture resembles wet sand.
  2. 2Mix together thyme leaves and 40g of sugar. Rub the leaves into the sugar until the mixture resembles wet sand.
  3. 3Mix together thyme leaves and 40g of sugar. Rub the leaves into the sugar until the mixture resembles wet sand.
  4. 4Preheat oven to 180c fan. Place halved figs on a tray with thyme and a little honey. Roast for 15-20 mins until softened.
  5. 5Preheat oven to 180c fan. Place halved figs on a tray with thyme and a little honey. Roast for 15-20 mins until softened.
  6. 6Preheat oven to 180c fan. Place halved figs on a tray with thyme and a little honey. Roast for 15-20 mins until softened.
  7. 7Whisk together ricotta, 20g of sugar, egg, and salt. Sift in flour and baking powder, gently fold with a spoon. Do not overmix. Lightly oil hands, and roll into 10 even balls.
  8. 8Whisk together ricotta, 20g of sugar, egg, and salt. Sift in flour and baking powder, gently fold with a spoon. Do not overmix. Lightly oil hands, and roll into 10 even balls.
  9. 9Whisk together ricotta, 20g of sugar, egg, and salt. Sift in flour and baking powder, gently fold with a spoon. Do not overmix. Lightly oil hands, and roll into 10 even balls.
  10. 10Fill a deep pan with at least 5cm of cooking oil and heat to 185c. Add the balls to the oil, move gently with a metal slotted spoon until golden. Lift out, drain, and roll in thyme sugar while still hot.
  11. 11Fill a deep pan with at least 5cm of cooking oil and heat to 185c. Add the balls to the oil, move gently with a metal slotted spoon until golden. Lift out, drain, and roll in thyme sugar while still hot.
  12. 12Fill a deep pan with at least 5cm of cooking oil and heat to 185c. Add the balls to the oil, move gently with a metal slotted spoon until golden. Lift out, drain, and roll in thyme sugar while still hot.
  13. 13Serve with extra ricotta, roast figs, and toasted hazelnuts.
  14. 14Serve with extra ricotta, roast figs, and toasted hazelnuts.
  15. 15Serve with extra ricotta, roast figs, and toasted hazelnuts.

Ingredients

  • 40 g sugar
  • 40 g sugar
  • 40 g sugar
  • 6 thyme sprigs
  • 6 thyme sprigs
  • 6 thyme sprigs
  • 3 figs
  • 3 figs
  • 3 figs
  • 1 little honey
  • 1 little honey
  • 1 little honey
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 100 g ricotta
  • 100 g ricotta
  • 100 g ricotta
  • 1 egg
  • 1 egg
  • 1 egg
  • 20 g caster sugar
  • 20 g caster sugar
  • 20 g caster sugar
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 100 g plain flour
  • 100 g plain flour
  • 100 g plain flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 5 cm cooking oil
  • 5 cm cooking oil
  • 5 cm cooking oil
  • 1 extra ricotta
  • 1 extra ricotta
  • 1 extra ricotta
  • 1 handful hazelnuts
  • 1 handful hazelnuts
  • 1 handful hazelnuts

Equipment

ovenbaking traybowlwhisksievespoondeep pancooking thermometermetal slotted spoonkitchen paper