Combine a little ricotta with some pantry staples and these simple doughnuts will be ready in no time. They can be fried in a modest amount of oil, too, so you don't need to turn making them into a big song and dance.
100g self-raising flour
200g smooth ricotta
1 tbsp soft brown sugar, plus ¼ cup extra for coating
½ tsp baking powder
2 tbsp castor sugar
1 tbsp ground cinnamon
at least 2 cups of oil, for frying
1. Combine the flour, ricotta, eggs, brown sugar and baking powder and mix to a smooth, thick batter.
2. Combine the extra brown sugar, castor sugar and cinnamon and mix well.
3. Heat the oil to 170C and fry heaped tablespoons of the batter in batches for around 4 minutes per batch, rolling the balls around so that they brown easily. Remove the balls from the oil and drain well, then roll them in the cinnamon mixture, shaking off any excess. Ideally, serve them warm.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.