VITTORIA TASSONI*
The ricotta donut is the perfect dessert to accompany a cup of tea or coffee. The ricotta gives it a soft and moist texture. The preparation of this dessert is relatively simple, as it requires simple ingredients to find such as flour, sugar, eggs and, obviously, fresh ricotta.
Once the ingredients have been mixed and the mixture has been poured into a donut mould, or as I did into a classic round mould, the cake is baked until it is perfectly golden. The scent that spreads throughout the house is irresistible and its golden and inviting appearance makes it a pleasure for the eyes and the palate.
The ricotta then gives the donut a slightly moist consistency which makes it perfect to be enjoyed both freshly baked and the next day. You can also customize the flavor by adding grated lemon zest, chocolate chips or chopped dried fruit, making each slice a unique experience.
In Sardinia they also add saffron to have a different flavor than usual.
Recipe
Preparation time 20 min
Cooking 45 minutes total 65 min
24cm round mould
Ingredients:
400 g of sheep’s ricotta
400 g of flour
400 g of sugar
4 eggs
16 g of baking powder (1 sachet)
1 sachet of saffron*
grated zest of one lemon
grated zest of one orange
orange juice to taste
butter or oil for the mould
Method:
Butter the mold well and flour it.
Whip the whole eggs with the sugar for about 15 minutes in a planetary mixer or with electric whisks.
Combine the sifted ricotta with the whipped eggs (I didn’t sift it).
Perfumes with the grated zest of lemon and orange.
Add the sifted flour and yeast and, if you see that the dough has remained hard, also add a little orange juice.
The quantity of juice to be added will depend on the ricotta, it will be greater if it is dry: the important thing is that the mixture is soft but not too much.
Pour it into the buttered and floured mold and bake at 175°C for about 45 minutes.
Before removing the donut from the oven you can test the toothpick, if when you remove it it is dry, your dessert will be ready.
When it has cooled, remove the donut from the mold and dust it with icing sugar.
instead of the saffron sachet I added the saffron syrup.
*Vittoria Tassoni
blogger, teacher and cook
of the Slow Food Alliance
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