- 3/4 cup of lukewarm milk
- 1/4 cup of sugar, plus extra for rolling
- 3 teaspoons of dried yeast
- 3 egg yolks
- 2 1/2 cups of plain flour, plus extra
- 3 1/2 ounces of chilled butter, cut into small cubes
- Oil for frying
- 1 cup of ricotta
- 2 tablespoons of sugar
- 1 tablespoon of lemon zest
- 1/2 tablespoon of lemon juice
- 1 teaspoon of pure vanilla extract
- Combine the milk and a pinch of the sugar into a medium-sized bowl.
- Sprinkle over yeast and set aside for 5 to 6 minutes or until foamy. Stir in the remaining sugar and egg yolks until combined.
- In a large bowl add the flour.
- Rub in the butter to the flour until the mixture resembles bread-crumb consistency.
- Pour in the egg mixture and stir until a rough dough forms.
- Turn out onto a lightly floured surface and knead for 5 minutes or until a smooth dough forms.
- Place into a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 hour.
- Punch down the dough and turn out onto a lightly floured surface.
- Divide into 12 equal portions and roll each into a ball and then flatten slightly. Note: this is the shape they will be when they fry so make sure you're happy with them.
- Place onto a greased tray and let rise covered with a tea towel for 40 to 50 more minutes. They won't quite double in size.
- Heat oil in a large pan to 315 degrees F.
- Cook the doughnuts in batches for 8 minutes, turning once halfway.
- Transfer onto a plate lined with a paper towel to cool.
- Using a small knife, cut a hole into each donut for the filling.
- Put the filling into a piping bag or large freezer bag.
- Push the nozzle into the side of the donut and squeeze the filling into each.
- Roll the donuts in sugar to finish.
- Combine all ingredients in a bowl and using an electric mixer, blend until thoroughly combined.
- Set aside in the refrigerator.
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