Recipe by: Lauren Palmer



300 g flour

50 g caster sugar

pinch salt

50 g butter melted

150 ml milk

1 egg

2 sachets of yeast

1 vanilla pod (split and scraped)

Zest of 1 orange

Vegetable oil for deep frying

Icing sugar for dusting


200 g ricotta

50 g caster sugar

1/2 tsp ground cinnamon

Zest and juice of 1/2 orange

Zest 1/2 lemon


1.) Sieve flour, caster sugar and salt into bowkl

2.) In a separate bowl whisk together melted butter, milk, egg, yeast, vanilla and orange zest. It will be a little lumpy, that’s ok.

3.) Add wet ingredients into dry ingredients. Mix until smooth and elastic.

4.) Shape dough into a ball and place in a lightly oiled bowl. Cover with a clean towel and leave in warm place for 1-2 hours until well risen.

5.) once risen, turn dough out onto clean, floured area and roll out to 1 cm thick

6.) Use cookie or pastry cutter to cut rounds approx 7 cm in diameter. Transfer to lined tray, cover to leave to rise again for 1-2 hours.

7.) Heat oil in small sauce pan over medium heat. use a piece of left over dough to check oil.

8.) Fry for just a minute or so on each side (turning once), until deep golden and well puffed. Drain on paper towel.

9.) Allow doughnuts to cool, split in half and fill with a generous spoonful of ricotta filling.

10.) Dust with a little icing sugar before serviing


1.) Place all ingredients into bowl and whip until light and fully. Refrigerate until required.