Wednesday, 6 February 2013

Easy ricotta doughnuts Túrófánk

February is the awaited doughnut (fánk) season in Hungary. There are lots of Farsang parties and fancy dress parties for the kids the whole month. There is no such celebration without some form of the deep fried sugary goodness of doughnut and it is always something to look forward to! There are lots of different types, but the most loved one is the Viennese style yeasty dough doughnut I made last week. It is a tricky one and it didn't turn out as attractive as it should, although my family still polished it off! It needs more practise! But there is a much easier and lighter doughnut made with curd cheese túró hence its name túrófánk. Here in England I make it with ricotta and it's just perfect. There is no yeast involved so it is much quicker and no anxiety over collapsing dough and shapeless end result. And it's a lovely light dessert with the scent of vanilla and lemon, you can serve with apricot jam traditionally or with anything that takes your fancy. My family suggested chocolate, dulce di leche, whipped cream filling, all sound delicious. This quantity makes 25 golf ball size doughnuts and they are great as a dessert or brunch or an afternoon snack. 

250g ricotta cheese
3 eggs
2tbsp caster sugar
150g plain flour
1tsp bicarbonate of soda
1tsp grated lemon zest
few drops of vanilla extract

sunflower oil for frying
caster sugar to coat
apricot jam to serve

Beat the eggs and the caster sugar, add the ricotta, vanilla extract, lemon zest and mix well. Add the bicarbonate of soda and the flour and mix until smooth. Let it rest for 30 to an hour. Heat the oil to medium temperature, I used a smallish pan with about 3cm of oil so not really deep frying, but enough to give a good depth for the doughnuts. With the help of a couple of teaspoons, scoop and drop little dough balls into the oil and fry for 2-3 minutes each side until dark golden doughnut colour and cooked through. Lift onto kitchen paper and roll around in a ball of caster sugar. I filled them with apricot jam or serve it on the side.

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