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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mini Ricotta Doughnuts

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Mini Ricotta Doughnuts Empty Mini Ricotta Doughnuts

    Post by Lobo Sun Jan 10, 2016 11:53 pm

    Mini Ricotta Doughnuts Img17l
    Mini Ricotta Doughnuts
    Mini Ricotta Doughnuts Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 24
    Ricotta yields a light and tender pastry dough, which makes it perfect for these addictive fritters, brightened with lemon and topped with a drizzle of warm herbaceous honey. You could swap out the lemon zest for orange zest, if you like. You can also skip the honey drizzle and dust the doughnuts with confectioners’ sugar instead.






    • 1

    Ingredients:


    • Canola oil for deep-frying
    • 3/4 cup (4 oz./125 g) all-purpose flour
    • 2 tsp. baking powder
    • 2 tsp. finely grated lemon zest
    • 1/4 tsp. kosher salt
    • 1 cup (8 oz./250 g) whole-milk ricotta cheese
    • 2 eggs, lightly beaten
    • 2 Tbs. sugar
    • 1 1/2 tsp. vanilla extract


    For the honey drizzle:


    • 1/4 cup (3 oz./90 g) honey
    • 1 tsp. coarsely chopped fresh thyme
    • 1 tsp. finely grated lemon zest

    Directions:

    Pour oil to a depth of 1 1/2 inches (4 cm) into a deep, heavy saucepan and heat to 370°F (188°C) on a deep-frying thermometer.

    In a bowl, whisk together the flour, baking powder, lemon zest and salt. In a large bowl, whisk together the ricotta, eggs, sugar and vanilla. Add the dry ingredients and whisk until well blended.

    Working in batches, gently drop level tablespoonfuls of the batter into the hot oil and fry, turning occasionally, until golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Allow the oil to return to 370°F between batches.

    Meanwhile, in a small saucepan, warm the honey, thyme, and lemon zest, stirring occasionally, until a thin, fragrant sauce forms. Serve alongside or drizzle over the finished doughnuts. Makes 24 doughnuts.

    Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013)

      Current date/time is Mon May 20, 2024 8:03 am