| This recipe was given to me by my brother, the famous Andy Logue. Besides being terribly morish, the great thing about this recipe is that you can make it days in advance and fry them just before you pass them around, piping hot, to your guests. I promise they will be on the phone the next morning wanting the recipe. You can also freeze any unused batter for another time.
For the doughnuts:
700g ricotta
125g butter
160g caster sugar
150g plain flour
4 whole eggs
Zest one lemon
Zest one orange
Oil for frying
For the sauce:
1 cup bittersweet chocolate
1 cup pouring cream
2 tablespoons brandy
Cinnamon sugar:
¼ cup caster sugar
1 tablespoon ground cinnamon
Using the Braun Multiquick whisk attachment, beat the butter and sugar together until it is nice and creamy. Add the eggs one at a time. Add the flour and zest and beat until you have a smooth batter. Gently fold in the ricotta.
Rest for one hour or overnight.
Heat your deep fryer to 160 degrees. Check the temperature by dropping a cube of bread into the oil. It should go lightly golden. You don’t want the oil to be too hot as the doughnuts need to cook for at least 4 mins to cook through to the inside.
Dollop a tablespoon of the batter into the oil and fry in batches of about four or five. Cook rolling them around until they are golden. Drain on absorbent paper and sprinkle with cinnamon sugar. Keep warm and serve with chocolate brandy sauce on the side.
For the sauce, place all ingredients in a saucepan and heat gently until the chocolate has melted and the sauce is hot.
NB: For an alternative sauce, you could blend 1 cup of raspberries with the juice of one lime and four tablespoons of caster
sugar, for a gorgeous raspberry coulis.
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