Michelle Crawford’s Ricotta, Pear & Chocolate Donuts
Makes 16 donuts
These are lovely little pillows of fried dough, filled with oozy melted chocolate that are completely irresistible. Best eaten straight away, which shouldn’t be a problem.
- 250g ricotta
- 3 eggs
- Zest of 1 large orange
- 2 tablespoons sugar
- 2 tbs rum (or vanilla extract)
- 2 tbs milk
- 1 pear, grated
- 220g self-raising flour
- 16 good quality chocolate buttons
- Oil, for frying
- 1/4 cup castor sugar, for serving
In a large mixing bowl, add the ricotta and mash with the back of a spoon until smooth. Add the eggs, and stir until well combined. Stir in the zest, sugar, rum, milk and grated pear.
Sift the flour over the top and gently stir until combined and you have a lovely stiff dough. Add a tiny splash more milk if it’s a little dry.
Heat 5cm of oil in a large deep frying pan. Use a dessert spoon to scoop up a ball of dough walnut and tuck a chocolate button inside. You want to cover the chocolate entirely with the dough. Using a second dessert spoon to fold the batter over the chocolate works. It’s a little fiddly at first but you’ll soon get the hang of it.
Drop a ball of dough into the hot oil and cook until golden brown, flipping carefully so they cook evenly.
Use a slotted spoon to remove the donuts and drain on a paper towel.
Sprinkle with sugar and serve at once.