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 and mix thoroughly.

Place the saucepan back over low heat. Cook, stirring, for 2–3 minutes, or until the mixture forms a smooth ball and comes away from the side of the pan.

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

Add the eggs one at a time, making sure each one is well incorporated before adding the next. The mixture should be glossy. Mix in the ricotta and 25 ml of water.

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 oil; you should be able to cook about 10 at a time. Cook for 3 minutes, turning them halfway through.

Remove using a slotted spoon and drain on paper towel.

Place some extra caster sugar in a large bowl and roll the doughnuts in the sugar.

Eat at least three before someone else walks in.

They are best enjoyed within the hour.