Ricotta Donuts with Hot Honey & Thyme Drizzle

Serves 4

Time 40 minutes

Ingredients

For the Donuts

1 cup ricotta

2 eggs

¼ cup caster sugar

1 cup self-raising flour

Good pinch of salt

Oil, for frying

Icing sugar for garnish

For the Drizzle

1 orange, zested and juiced

½ cup hot chilli honey

1 tbsp thyme leaves, finely chopped

Method

In a large bowl, whisk together the ricotta, eggs and caster sugar until smooth and well combined. Add the salt and sifted flour. Gently fold until just combined, careful not to overmix. Let the batter rest for 20 minutes at room temperature.

Pour oil into a large, deep saucepan to a depth of about 5 cm and place over medium heat. Test the oil by dropping in a small piece of dough. If it bubbles and rises to the surface straight away, it’s ready to go.

Working in batches, carefully spoon heaped tablespoonfuls of batter into the hot oil (a small ice cream scoop works well for even portions). Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel–lined plate.

Meanwhile, combine the orange juice, hot chilli honey and thyme in a small saucepan. Warm gently over low heat.

To serve, pile the warm donuts onto a plate, drizzle generously with the hot honey mixture and dust with icing sugar. Best enjoyed immediately while still warm.