Dessert
Mini doughnuts with chestnut flour and ricotta cheese filling
4
people
10′
(cooking time)
35′
(total time)
Difficulty
Medium
Ingredients
For the doughnuts: | |
Strong white flour | 200g |
Chestnut flour | 50g |
Egg | 1 |
Fresh milk | 100ml |
Softened butter | 30g |
Granulated sugar | 50g |
Granulated sugar for dusting before serving | 100g |
Dried brewer’s yeast | 4g |
A pinch of salt | |
For the ricotta cheese filling: | |
Sheep’s ricotta cheese | 400g |
Granulated sugar | 150g |
Instructions
Sieve the flours into the mixer bowl. Add the sugar and the yeast and operate the device (hook attachment). Gradually pour in the lukewarm milk, the lightly beaten egg and to conclude the salt. Mix at low speed for 5 minutes, then add the softened butter and keep mixing for another 10-15 minutes.
When the dough is stringy, transfer it to a clean, lightly oiled bowl, cover with kitchen film and leave to rise in a slightly warm, switched-off oven for about an hour and a half.
In the meantime, whisk the ricotta cheese with a stab mixer and mix it with the sugar. Place the cream filling in the refrigerator until use.
Gently roll out the dough to a thickness of about 1 cm on a board lightly dusted with flour. Cut discs 5 cm in diameter and arrange them on a lightly floured baking tray. Cover with kitchen film and leave to rise for about 30 minutes.
Heat the Zucchi 100% Italian Friggimi oil to 150°C in a large saucepan. When the oil reaches the target temperature, fry the doughnuts a couple at a time. Fry until golden brown on one side then turn them with a slotted spoon. As soon as they have puffed up and are the right colour on both sides, drain them with a slotted spoon and place them on a tray lined with kitchen roll to soak up the surplus oil.
Fill a pastry bag with smooth nozzle with the ricotta cheese cream and fill the mini doughnuts. Dip them quickly in the granulated sugar and serve.
N.B.:
For a smoother, silkier filling, use icing instead of granulated sugar.
The filling can be flavoured with the seeds of half a vanilla pod if liked.
When the dough is stringy, transfer it to a clean, lightly oiled bowl, cover with kitchen film and leave to rise in a slightly warm, switched-off oven for about an hour and a half.
In the meantime, whisk the ricotta cheese with a stab mixer and mix it with the sugar. Place the cream filling in the refrigerator until use.
Gently roll out the dough to a thickness of about 1 cm on a board lightly dusted with flour. Cut discs 5 cm in diameter and arrange them on a lightly floured baking tray. Cover with kitchen film and leave to rise for about 30 minutes.
Heat the Zucchi 100% Italian Friggimi oil to 150°C in a large saucepan. When the oil reaches the target temperature, fry the doughnuts a couple at a time. Fry until golden brown on one side then turn them with a slotted spoon. As soon as they have puffed up and are the right colour on both sides, drain them with a slotted spoon and place them on a tray lined with kitchen roll to soak up the surplus oil.
Fill a pastry bag with smooth nozzle with the ricotta cheese cream and fill the mini doughnuts. Dip them quickly in the granulated sugar and serve.
N.B.:
For a smoother, silkier filling, use icing instead of granulated sugar.
The filling can be flavoured with the seeds of half a vanilla pod if liked.
