Castagnole Recipe
Ricotta Rum Doughnut, Cinnamon Sugar, Tia Maria Coffee Vanilla Sauce
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Ingredients
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Doughnut Ingredients
Cinnamon Sugar
Tia Maria Coffee Vanilla Sauce
Method
Doughnut Preparation
- 1
Mix Wet Ingredients
In a large mixing bowl, combine the ricotta cheese, eggs, and rum. Whisk together until smooth and well combined.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly mixed.
- 3
Combine Mixtures
Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix; the dough should be thick but not dry.
- 4
Heat Oil
In a large pot or deep fryer, heat vegetable oil to 180°C (350°F). Use enough oil to allow the doughnuts to float while frying.
- 5
Fry Doughnuts
Using a spoon or small ice cream scoop, drop small balls of dough into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes, turning occasionally.
- 6
Drain and Cool
Once golden brown, remove the doughnuts with a slotted spoon and place them on paper towels to drain excess oil.
Cinnamon Sugar Coating
- 7
Prepare Cinnamon Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon.
- 8
Tia Maria Coffee Vanilla Sauce Preparation
- 9
Heat Cream
In a small saucepan over medium heat, warm the heavy cream until it is just about to simmer.
- 10
Add Ingredients
Stir in the Tia Maria coffee liqueur, vanilla extract, granulated sugar, and instant coffee granules until combined and sugar is dissolved.
- 11
Simmer
Reduce heat and let the sauce simmer for about 5 minutes, stirring occasionally, until slightly thickened.
