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