Italian Doughnuts with Black Noble Salad

By Heath Dumesny
Feature recipe for April 2013


Serves 4
  • 300g baker’s flour
  • 150g ricotta
  • 3 eggs
  • 75g castor sugar
  • zest of ½ a lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried yeast
  • 1 large ripe fig per person
  • 1 teaspoon honey
  • pinch of cinnamon
  • splash of black noble
  • 150g pistachios
  • 150g hazelnuts
  • 150g almonds
  • 75g sugar
  • 30ml sugar syrup

To make doughnuts, mix all ingredients until well combined, making sure there are no lumps of ricotta. Allow to prove in a bowl, in a warm place with a damp tea towel on top to stop dough drying out.

Prepare the sugared nuts. Blitz all ingredients in a food processor for a few seconds – until the nuts are chopped up but still coarse. Place on an oven tray and cook at 160ºC for 15 minutes or until golden brown and crunchy. Cool on tray. Sugared nuts can be stored in an air-tight container for up to 3 weeks.

To make the salad, cut fig into slices and place in a bowl. Add a pinch of ground cinnamon, a teaspoon of honey, a splash of Black Noble and some sugared nuts. Mix together making sure the fig is evenly coated with all the flavours and set aside.

Once the dough is light and doubled in size it’s ready to cook. Portion into small balls and deep fry at 160ºC for about 4 minutes, turning to make sure they cook evenly.

Serve with fig salad. 


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