How to make donuts with ricotta and pistachios flavored with Rum, vanillin and grated lemon zest, mixing milk, semolina, sugar, raisins, flour and eggs.
Ingredients for 8 people
- 600 ml of milk
- 1 sachet of vanillin
- 150 g of semolina
- 200 g of sugar
- 1 sachet of yeast
- 1 glass of rum
- 200 g of cottage cheese
- 100 g of raisins
- 50 g of shelled pistachios
- 400 g of white flour "00"
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- 2 eggs
- 1 yolk
- 1 untreated lemon
- 1 pinch of salt
- peanut oil for frying
- icing sugar to decorate
How to make donuts with ricotta and pistachios without butter
In a saucepan, pour 500 ml of milk with vanillin and, when it starts to boil, add the semolina, mix, lower the heat and cook for about 5 minutes.
Remove from the heat and leave to cool.
Soak the raisins with the Rum and roughly chop the shelled pistachios.
Add the sugar, 100 ml of milk, baking powder, grated lemon zest, ricotta, eggs, yolk and flour to the milk and semolina mixture, now lukewarm.
Mix everything in order to obtain a soft dough.
Add the raisins with the rum and chopped pistachios.
Put the dough in a pastry bag.
On a work surface, spread the parchment paper brushed with a little oil.
With the pastry bag, arrange the dough in the shape of donuts, about 2 cm thick and with a diameter of about 7-8 cm.
In a pan heat the oil and, when it is hot and with the help of a spatula, remove 3-4 cans at a time, dip them in the oil and fry them on both sides for about 1 minute and a half.
Drain the donuts on kitchen paper and, as soon as they are lukewarm, sprinkle them with icing sugar and serve them.
