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Make batches of these moreish fluffy doughnuts
for those sofa moments with friends
MINI RICOTTA DOUGHNUTS
the dough into 24 balls, then transfer
to the tray. Working in batches so as not
to overcrowd the pan. gently place the
balls in the hot oil and fry for 3h-4 mins,
turning once or twice, until they turn an
even, golden brown. Use a slotted spoon
For the perfect dipping
the jam in a heatproof bow
in 10-second bursts for
30 seconds, stirring in
Takes 15 mins
Cost per serve 12p
Pour vegetable oil into a wide, deep pan to transfer the cooked doughnuts to a
to about one-third deep. Heat to 160 C wire rack lined with kitchen paper to cool
or until a small piece of bread turns
golden in 30 secs when dropped into the sugar and Tesco finest* raspberry jam for
oil. Meanwhile, whisk 200g ricotta, 2 eggs, dipping. if you like.
1 tsp vanilla extract and 3 tbsp caster
sugar in a large bowl until smooth. Sift in
200g plain flour, 2 tsp baking powder andruga
i tsp salt: fold in with a metal spoon.
Grease a large baking tray and your
hands with oil. Use a teaspoon to shape Carbohydrate 9g Protein 2g Fibre 0g
a little. Serve dusted with 1 tbsp icing
Each doughnut contains
5% 6% 6% 3% 3%
of the reference intake. See page 8.