Vanilla Ricotta Fritters with Lemon Curd

At the rate i am going, I think i might soon be ineligible to call this blog CrustaBAKES. I think it’s been almost a week since i baked something.

And today, my oven still laid cold and unabandoned (please bear with me)  as i diverted my attention to the stove.

And deep fried these Vanilla Ricotta Fritters.

Balls of dough soft and fluffy, so very like their airy cousins of donuts.

Except they probably need only 1/4 the effort making donuts need.

No make that 1/8.

Using the muffin method of mixing wet to dry ingredients, these fritters are really a breeze to put together.

 The recipe states the use of baking powder for leavening to create that aerated, fluffy structure. With the acidity from the use of ricotta cheese, i think the reaction from the baking powder was tremendously boosted. Plus, it also must have made this all the more soft and moist.  And if you are worrying about the grittyness of Ricotta cheese, you can set your minds at ease as the grittyness will cook out and disappear into nothingness.

And while these subtly sweet fritters are delicious with a simple sprinkle of powdered sugar. I decided to make a dip for it.

A lemon curd.

That’s like happy sunshine in a cup, which makes everything it touches shines

Including these Vanilla Fritters!

Vanilla Ricotta Fritters

Taken from A cozy kitchen.

Lemon Curd

Taken from Martha Stewart

Happy Donuts

I was looking over my archives when i realized that it’s been ages since i mucked about with yeasted dough.

I guess i was somewhat put off by the labour and time intensive effort involved.

Between all that kneading, rising, and re- rising, yeasted breads are definitely something i would never attempt for breakfast on a weekday morning.

But it’s a happy, sunny Sunday today. I jumped at this opportunity to make doughnuts, a classic favourite in this household.

Especially when they are dipped in chocolate and sprinkled with colours.

And this green one is just for u, St. Pat’s, cause your big day is just around the corner!

Doughnuts

(Taken from Alan Ooi)

Ingredients;

(A)300g high protein flour
200g plain flour
80g sugar
5g salt
20g milk powder
10g yeast
(B) 230ml water
1 medium egg
(C) shortening/oil/butter/margerine

Methods:
1. Combine (A), add in (B) and knead into dough. Add in (C) and continue knead until smooth, elastic and shiny dough.
2. Cover the dough and let it proof for 30 minutes (double bulk), Roll out the dough for 1cm thickness.
3. Use doughnut cutter to cut out doughnuts, let it on tray and proof for another 20 minutes (double bulk).
4. Use medium heat to deep-fry the doughnut till golden brown. Remove, place on absorbent paper.