ORANGE RICOTTA DOUGHNUTS WITH HIBISCUS SUGAR

 
These light, ethereal, Italian-inspired doughnuts are fragrant with the scent of orange and look gorgeous tossed in the violet-coloured hibiscus sugar. They are a total treat for the end of a meal – a sure way to win in any popularity stakes.

 
MAKES 12 DOUGHNUTS
2 eggs
80g (3oz) caster (superfine) sugar
zest of 1 orange
250g (9oz) ricotta
115g (4oz) plain (all-purpose) flour
2 tsp baking powder
¼ tsp salt
10g (1/4oz) dried hibiscus flowers
vegetable or sunflower oil, for frying

 
Whisk the eggs in a bowl, then whisk in 40g (11/2oz) of sugar and the orange zest. Add the ricotta and fold gently to combine – don’t overmix – you need to keep some of the lumps to make the dough hold. In another bowl, whisk together the flour, baking powder and salt, then fold into the ricotta mixture.

Blitz the hibiscus flowers to a fine powder in a small food processor and then sift into a small bowl. Mix them with the remaining 40g (11/2oz) of sugar and set aside.

Put a deep pan over medium heat and pour in enough oil to come 4cm (11/2 inches) up the sides. Warm to 160–170°C (320–340°F). A sugar thermometer is a big help here or test the dough by dropping in a little to see if it sizzles and floats.

Using two tablespoons, carefully drop tablespoons of the batter into the oil and fry for 2–3 minutes until golden on all sides. They should turn themselves over after a minute or so but if not, turn with a slotted spoon.
 
Using the same slotted spoon, lift out the doughnuts when they are golden and transfer to a plate lined with kitchen paper. Repeat with the remaining batter.

Once all the doughnuts are cooked, toss in the hibiscus sugar and serve at once.

These invariably vanish moments after they have been tossed in the sugar but if in doubt, they are best eaten straight away in any case. You can keep warm in an oven if necessary.

recipe from Meat-Free Mexican - Vibrant Vegetarian Recipes by Thomasina Miers