Sit down, buckle up, and get ready for this flavor journey. Before we get started, there’s some work you have to do! Take that pipette filled with creamy and cold Saffron Milk, and squeeze it all over the donut. As you bite into the donut, you immediately taste the whipped and airy homemade Ricotta cheese, followed the fluffy donut finished off with that cooking and delicious Saffron Milk.
“Ahhhhhh!” I can hear it now. The sound you’re making after eating this mouthwatering delicacy. This recipe is definitely a labor of love, but one that your guests will enjoy and appreciate. Tip: wanna make this a little fun for the adults? Replace the Saffron Milk in the pipettes with a little coconut Rum! Please try it out and enjoy!
Serving Size: 12 donuts
Prep time: 4 hours
Cook time: 20 minutes
Total time: 4 hours and 20 minutes
Ingredients for Saffron Milk:
1 heaping pinch of saffron
3/4 cup whole milk
1/2 cup heavy cream
7 ounces of condensed milk (only use half)
Donut Batter Ingredients:
4 large eggs
1 cup of all purpose flour
1 1/4 tsp baking powder
1 tsp cardamom powder
1/4 tsp salt
3 cup of granulated sugar
1/3 cup milk
Ricotta Whipped Cream Ingredients:
1 1/2 cup heavy cream
3/4 cup sugar
1 tsp of cardamom powder
Homemade Ricotta cheese (see below)
Homemade Ricotta Ingredients:
3 cups whole milk
1 1/2 cup heavy cream
1/2 tsp salt
2 tbsp vinegar or 3 tbsp lemon juice
Optional:
Edible flowers or chopped raw pistachios to garnish
Pipettes for saffron milk
Instructions for Homemade Ricotta:
Combine milk, cream, and salt in a medium sauce pan until it comes to a boil. Then add vinegar, run off heat and allow it to sit for 5 minutes.
Use a cheese cloth and strain, allow cheese to sit and firm in fridge once cool while you prepare rest of ingredients
Instructions for Donuts:
Spray nonstick donut trays, and preheat oven to 350•F
Whisk together dry ingredients (flour, baking powder, cardamom powder, and salt).
Seperate egg whites from egg yolk, and using a hand mixer, beat egg white until firm peaks form.
Rinse beaters, and in a separate bowl, beat egg yolks and sugar until soft and fluffy. Add milk and beat.
Fold in flour mixture in two batches, and use spatula to scrape sides. Add egg whites, careful not to lose air. Continue to fold until well blended.
Place batter in piping bag, and cut tip. Pipe batter into donut tray, filing 3/4 way up. Bake for 19 minutes, or until passes toothpick test.
Keep donuts in tray while you make saffron milk.
Instructions for Saffron Milk:
Let milk come to a boil, and add saffron. The allow to cool to room temperature. Mixed cooled saffron milk, heavy cream, and sweet condensed milk until blended.
While donuts are warm, poke holes all over with a fork, and pour in saffron milk. Allow it to soak for at least 1 hour. Use pipettes to soak up remaining milk to garnish.
Instructions for Ricotta Whipped Cream:
Place Homemade Ricotta in standing mixer and beat until creamy and soft. Add heavy cream, sugar, and cardamom powder until whipped consistency.
Place in piping bag and put into fridge to firm up.
Finally, take out cooled and soaked donuts, and pipe with whipped cream.
Garnish with chopped pistachios, edible flowers, and pipette
Enjoy!
Instructions for Donuts:
preheat
Separate egg Whites from yolk. Whip
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