Prep Time:  10 minutes        |        Cook Time:  25 minutes        |        Makes:  16

Ingredients

• 110g White Mill plain flour
• 2 tsp White Mill baking powder  
• 30g White Mill caster sugar
• 300g Westacre smooth ricotta  
• 1 orange, zested
• Pure Vita vegetable oil, for frying

Cinnamon sugar coating:

• 50g White Mill caster sugar
• 1 tsp Stonemill ground cinnamon

Method

1. In a medium-sized bowl, sift the flour and baking powder.  
2. Meanwhile, in another larger bowl, whisk the caster sugar, ricotta, orange zest and a pinch of salt, until smooth.  
3. Combine the sifted dry ingredients to the ricotta and mix well.  
4. Cover and set aside in the refrigerator for 20-30 minutes.  
5. In a heavy-based, medium-saucepan, add 700ml of vegetable oil or (enough to allow the bombolini to float) and heat the oil up to 170°C.  
6. Drop a tablespoon of the mixture into the hot oil (in batches) and fry for 3-4 minutes or until golden brown and cooked through.  
7. Drain on a wire rack. When slightly cooled, roll the bombolini in the cinnamon sugar.