Ricotta donuts with thyme sugar & roast fig
Directions
- 1Mix together thyme leaves and 40g of sugar. Rub the leaves into the sugar until the mixture resembles wet sand.
- 2Preheat oven to 180c fan. Place halved figs on a tray with thyme and a little honey. Roast for 15-20 mins until softened.
- 3Whisk 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.
- 4Fill 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.
- 5Serve with extra ricotta, roast figs, and toasted hazelnuts.
Ingredients
- 40 g sugar
- 6 thyme sprigs
- 3 figs
- 1 little honey
- 2 thyme sprigs
- 100 g ricotta
- 1 egg
- 20 g caster sugar
- 1 tsp baking powder
- 100 g plain flour
- 1 pinch salt
- 5 cm cooking oil
- 1 extra ricotta
- 1 handful hazelnuts
Equipment
ovenbaking traybowlwhisksievespoondeep pancooking thermometermetal slotted spoonkitchen paper
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