Ricotta Doughnut Sticks with Spiced Maple Syrup
To create the lightest, fluffiest texture for our churro-like bites (crisp on the outside, tender on the inside), we got an assist from an unlikely ingredient: ricotta cheese. We can’t get enough of these delightful doughnut strips, especially when dunked in maple syrup simmered with warming spices—a seasonal twist sure to impress.
Ingredients
- 1 tsp black peppercorns
- 1/4 tsp ground cinnamon
- 6 cardamom pods
- 2 cloves
- 1 whole dried bird’s eye chili pepper
- 1 cup (250 ml) maple syrup
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (105 g) sugar
- 3 eggs
- 1 container (300 g) ricotta cheese
- Vegetable oil, for frying
Instructions
- With a mortar and pestle, crush the peppercorns with the cinnamon, cardamom, cloves and chili pepper. Transfer to a small pot and combine with the maple syrup. Bring to a boil. Remove from the heat and let infuse for 10 minutes. Strain through a fine sieve. Keep warm.
To create the lightest, fluffiest texture for our churro-like bites (crisp on the outside, tender on the inside), we got an assist from an unlikely ingredient: ricotta cheese. We can’t get enough of these delightful doughnut strips, especially when dunked in maple syrup simmered with warming spices—a seasonal twist sure to impress.