Easter is almost upon us and I can't believe how quickly the year has flown by! Well today I have a lovely Easter treat for you. It is a mix between a donut, cake and biscuit and when dipped into some dark chocolate ganache, melted dark chocolate or Nutella it makes for a tasty sweet treat - perfect with a strong coffee or tea or as something different and fun for the kids!
Today's recipe is an adaptation from Lindt.com, originally named Chocolate Filled Easter Cakes. Mine are a bit different and a lot easier because I think it is more fun to dip these little morsels in some ganache or Nutella and make this into a much more social snack. The original required stuffing the chocolate into the dough which I am sure is delicious but I just didn't have that kind of time and I know a lot of my readers are busy people too so this gives maximum flavor for the least amount of effort and I call that a win!
The ricotta gives this dough a lovely light texture and the almond essence, nutmeg and cinnamon that holiday feel.
A cake mixer with a dough hook and a silicon mat will save you a lot of time.
The dough before hand kneading is quite wet and sticky but this is normal - add flour as needed to get it smooth during the kneading process and so it does not stick to your hands or the silicon mat. Don't knead for too long
The key to making these taste their best is to get a bit of thickness in the dough so that the outside is kind of firm and the inside is nice and soft. So it is easy to dip into the chocolate but has a soft inside too
The cinnamon sugar can be substiuted with vanilla sugar and you can usually get it ready made in the grocery store these days
These are best served warm - you can easily reheat in the microwave before serving for the best flavor and texture if they are not served immediately
Make a fun dessert with these treats served warm and layered with banana and topped with dark chocolate, ganache or Nutella and a drizzle of fresh cream and some finely chopped hazelnuts or walnuts
Used plain, you can just eat warm with a bit of butter spread on top
Lightly grease your dough hook and cake bowl with a little oil before starting to make the dough easier to remove
Happy Easter to you all!
YOU WILL NEED
200g | 7 ounces smooth ricotta
50ml | 1.7 ounces | 3 tablespoons + 1 teaspoon milk
100ml | 3.4 ounces vegetable oil
75g | 2.6 ounces caster sugar
1 teaspoon vanilla bean paste
pinch of salt
400g | 14 ounces | 2+1/4 cups plain flour
20g | 0.7 ounces baking powder
1/2 teaspoon almond essence
1/2 teaspoon nutmeg
1/4 teaspoon cardamom (optional)
75g | 2.5 ounces melted butter
1/4 cup cinnamon sugar (1/4 cup caster sugar + 1 tablespoon ground cinnamon)
1/4 cup vanilla sugar (you can buy this ready made at the grocery or baking stores)
Warm chocolate ganache, melted chocolate or Nutella for dipping
Preheat oven to 180°C/350°F and line 2-3 large baking trays with baking paper.
Place the ricotta, milk, egg, vegetable oil, caster sugar and vanilla bean paste in your cake mixing bowl and stir to combine.
Add the salt, flour, baking powder, almond essence, nutmeg and cardamom if using and with your dough hook attached to your cake mixer, knead for 5-6 minutes until you get a smooth yet sticky dough.
Turn the dough out onto your floured silicon mat and generously flour the dough as well and knead into a smooth ball. Only knead until it comes into the smooth ball and stop.
Roll the dough ball out to approximately 5mm / 0.2 inch thick layer and then using a 6cm / 2.5 inch round cookie cutter, cut out as many circles as you can and place them on your prepared baking sheets and brush with the melted butter before baking. Re-roll the left over dough and continue this process until all the dough is used.
Bake for between 15-18 minutes or until the bottom becomes golden and slightly colored. If it is pale and has no color continue baking for a few minutes and check again.
Remove once cooked and while still warm carefully dip into the melted butter quickly coating both sides and then dip ONE SIDE ONLY into the cinnamon or vanilla sugar. (You may not need all the butter and sugar.)
Serve warm as they are or with warm dark chocolate ganache, melted dark chocolate or Nutella.
MAKES APPROXIMATELY 45