These Italian doughnuts, otherwise known as Bomboloni, are filled with an irresistible hazelnut-flavoured ricotta.
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Combine the yeast and milk in a jug. Set aside in a warm place for 10 mins or until frothy.
Place flour and sugar in a stand mixer fitted with a dough hook. Make a well in the centre. Add milk mixture, eggs and salt. Knead for 5 mins or until smooth. Add butter, 1 piece at a time, kneading well after each addition until combined. Knead for a further 2-3 mins or until the dough is smooth. Transfer to a greased bowl. Cover and set aside in a warm draught-free place for 1 hour or until dough doubles in size.
Meanwhile, to make choc-hazelnut ricotta filling, place the spread and ricotta in a food processor and process until smooth. Transfer to a piping bag fitted with a 1cm plain nozzle. Place in the fridge to chill.
Use your fist to punch down the dough. Divide into 16 even portions. Roll each portion into smooth balls and place on a large oiled baking tray, allowing space to rise. Cover and set aside for 20 mins or until risen slightly.
To make the hazelnut sugar, combine the sugar, cinnamon and hazelnut in a large bowl.
Half-fill a large saucepan or wok with vegetable oil and heat to 170°C (when oil is ready, a cube of bread will turn golden in 15 secs). Working in batches, deep-fry the doughnuts, turning, for 3-4 mins or until golden and puffed. Use a slotted spoon to transfer to a plate lined with paper towel. Toss the hot doughnuts in hazelnut sugar mixture to coat. Set aside to cool slightly.
Push the piping bag nozzle into the side of each doughnut and pipe in ricotta mixture. Place on a serving platter. Sprinkle with any remaining hazelnut sugar to serve.
COOK IT RIGHT
Buy it right
Buy smooth ricotta from the dairy section – its creamy consistency is perfect for pastries.
Store it right
Keep opened ricotta tightly sealed in the fridge for about two weeks.
Cook it right
If you don’t have any mozzarella, ricotta is great dolloped on a pizza.