So apparently it’s donut day? As a type 1 diabetic I usually avoid them because I have yet to perfect the art of taking the right amount of insulin for these diabolical mixtures of carb and fat…
But I make an exception for these. Found this recipe in some book of ancient Roman recipes when I was collecting such for my Latin club students. We started making them as the dessert course for a Roman Cooking event some years ago, and this year we enjoyed them so much we started making the donuts alone for a fundraiser several times throughout the year. They’re delicious!
Puffy little balls of cheese and flour, deep-fried in olive oil, soaked in honey, and sprinkled with poppy seeds – the best ancient “doughnuts” around.
- 1 cup all-purpose flour
- ¼ cup dry ricotta cheese
- ½ teaspoon dry yeast
- ½ cup water, lukewarm
- olive oil
- ½ cup honey
- ¼ cup poppy seeds
- Put the flour and cheese in a mixing bowl. Blend well with the finger tips until it has the consistency of corn meal. Mix in the dry yeast.
- Pour the water into the flour and cheese mixture and blend well. Let rest 3 minutes, then sprinkle with a little flour and knead until smooth and elastic. Do the kneading either on a lightly floured surface or in the bowl. Return the dough to the bowl (if necessary), cover with a towel, and let rise 1 hour.
- Remove the risen dough from the bowl and roll into a sausage shape 1-inch thick. Cut the dough into 10 pieces, roll each into a ball, and sprinkle lightly with flour.
- Pour enough olive oil into a deep pan so that it will float the globes (about 1 ½ inches deep). Heat the oil. Drop a few of the globes into the hot oil and cook until golden brown all over. Remove the globes when finished and drain the clinging oil. Cook the others.
- Pour the honey into a bowl, and turn the globes in the honey until covered. Transfer to a serving plate, sprinkle with the poppy seeds, and serve when they have cooled.
TIME: Mixing & rising: 75 minutes; Cooking: 15 minutes; Total: 1.5 hours