A really simple and delicious unyeasted instant doughnut recipe. The ricotta yields a lovely light fluffy texture and sophisticated flavour. 

The rhubarb: The forced Yorkshire rhubarb that is in season at the start of the year has a particularly pleasing bright red hue – but this recipe will work great with the summer varieties too. I like to keep the rhubarb quite sharp in contrast to the sugared doughnuts. The recipe calls for 2 or 3 sticks of rhubarb, but I’d always make extra to swirl into yoghurt bowls or tumble onto toast with mascarpone. Mix any of the leftover liquid with sparkling water for a really refreshing drink or make colourful cocktails with it. 

Ingredients

Recipe
Makes 10 small doughnuts / 2 portions

Rhubarb:
2 or 3 large sticks rhubarb
3 tbsp caster sugar
A few sprigs thyme (optional)

Doughnuts:

100g ricotta

1 medium egg

20g caster sugar

1 tsp baking powder

100g plain flour


Pinch salt

High temp cooking oil like rapeseed

To serve:
Caster sugar
Chopped toasted pistachio

Recipe

1. Mix together the rhubarb, sugar and thyme on a baking dish. Cover with foil and bake at 180c until the rhubarb is tender.

2. Whisk together the ricotta, sugar, egg and salt. Sift in the flour and baking powder, then gently fold together with a spoon. Be careful not to overmix the batter. Lightly oil your hands, roll into 10 even balls and place on a baking sheet

3. Meanwhile fill a heavy bottom deep pan with at least 5cm cooking oil. Be careful to leave plenty of space for the oil to rise. Place over a medium heat until til the oil reaches 185c on a cooking thermometer. Carefully add the balls to the oil. Move them around the pan gently with a metal slotted spoon or spider. When nicely golden lift out from the oil and roll in sugar while still hot

4. Serve the doughnuts with the rhubarb and sprinkle over some pistachios 

RECENT RECIPES