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Baci Under the Mistletoe

Is there anything better than hot, sweet dough dusted in icing sugar at Christmas time? Baci di Ricotta (Ricotta kisses) are a simple, yet tasty, recipe that you can whip up in a matter of minutes to go alongside that Christmas morning coffee or to finish off Christmas dinner. Perfect for kids (and adults!), especially with a dollop of Nutella or Creme di Pistacchio which is flying off the shelves at our shop at 19 Whitehall Crescent, Dundee.

Recipe (makes 25-30)


  • 200g ricotta

  • 2 eggs

  • 75g plain flour

  • 1½ teaspoons baking powder

  • 1tsp salt

  • 1 tbsp ground cinnamon

  • 3tbsp caster sugar

  • 1 teaspoon vanilla extract

  • vegetable oil for frying

  • Icing sugar (for dusting)

  1. Fill a wide, shallow pan with about 2cm of oil and heat to around 180c or until a piece of dough sizzles when it hits the oil.

  2. Whisk all of the remaining ingredients (except the icing sugar) together.

  3. Using two teaspoons, drop a rounded teaspoonful of the batter into the oil. Add 5 or 6 at a time and fry for 4 minutes. The donuts will naturally flip themselves as they puff up but sometimes they just need a little nudge every now and then. Don't be tempted to make these too big or they won't cook all the way through! Remove from the oil with a slotted spoon and place on to kitchen paper.

  4. Dust generously with icing sugar while hot!

Mezzaluna tips: Add your own twist to your baci!

  • Add gianduja or pistachio cream (can buy from our shop at 19 Whitehall Crescent). Melt these down slightly to make a sauce!

  • Add 1tbsp Sambuca or your favourite Christmas tipple to your batter

  • Add the zest of a clementine to your batter for an extra special Christmas flavour

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