Classic donut with ricotta

Ingredients: -150g(5.29 oz) of flour -150g(5.29 oz) of potato starch -300g(10.58 oz) of sugar -250g(8.82 oz) of ricotta -1 sachet(16g) of baking powder -anise to mix -powder vanilla suger Preparation: First, separate the egg whites from the yolks into 2 separate bowls, being very careful not to break the yolks because if they are broken together with the egg whites, the whites will no longer whip! Whip the egg whites until stiff, adding a pinch of salt. Whip the egg yolks adding the sugar.

In the bowl with the egg yolks, add the ricotta and milkshake. In a separate dish, mix the flour, potato starch and yeast.

Add the flour and yeast to the dough and mix then to make it more liquid add a little anise or a little milk. Mix everything. Finally, add the whipped egg whites and mix everything delicately with a spoon using light movements from bottom to top.

Cover with butter and then let the flour adhere to a ring cake pan with a hinge. Gently pour in the cake pan all the dough and then bake at 180°C(356°F) for 30 minutes. Once the time has passed, do the toothpick test. If the dough doesn’t stick to the toothpick it means the cake is cooked. If it sticks, put the donut back in the oven for a few more minutes. Once the donut is cooked, let it cool and then sift some powdered vanilla sugar over it.

It can be filled as desired with Nutella or jam, served as a dessert or snack accompanied by a good fruit juice.
Buon Appetito!!