for 12 pieces

Dough

350 g	white flour
½ tsp	salt
4 tbsp	sugar
¼ cube	yeast (approx. 10 g), crumbled
60 g	butter, soft
2 dl	milk

Filling

150 g	ricotta
3 tbsp	sugar
100 g	shelled ground almonds
1	organic lemon, use grated zest only
1 pinch	cinnamon

To deep-fry

	oil for deep-frying
4 tbsp	sugar
1 tsp	cinnamon

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

In a bowl, mix the ricotta with all the other ingredients up to and including the cinnamon, cover and chill.

To make the doughnuts

Halve the dough, roll out into two rectangles (each approx. 20 x 30 cm). Cut each rectangle into 6 squares. Place the filling in the centre of the squares, brush the edges with a little water. Fold the dough diagonally over the filling, press the edges down firmly with a fork.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Lower the doughnuts into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. on each side. until golden. Remove and drain on paper towels. Mix the sugar and cinnamon in a dish, toss the hot doughnuts in the sugary mixture.

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