Hazelnut Picarones with Matcha Whipped Cream
A Japanese twist on traditional Peruvian picarones, these doughnuts are infused with hazelnut and topped with a matcha whipped cream.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup hazelnut syrupor hazelnut extract
- ●1 cup ricotta cheese
- ●1 teaspoon active dry yeast
- ●2 teaspoons matcha powderor matcha extract
- ●1 tablespoon sugar
- ●2 large eggs
- ●1 cup vegetable oil
Instructions
- 1
In a large mixing bowl, whisk together flour, yeast, and sugar.
- 2
Add ricotta cheese, hazelnut syrup, eggs, and mix until a smooth batter forms.
- 3
Cover the bowl with plastic wrap and let the mixture rise in a warm place for 1 hour.
- 4
Preheat oil in a deep frying pan to 350°F (180°C).
- 5
Using a cookie scoop or spoon, drop the dough into the hot oil, making sure not to overcrowd the pan.
- 6
Fry the doughnuts for 2-3 minutes on each side or until golden brown.
- 7
Using a slotted spoon, remove the doughnuts from the oil and place them on a paper towel-lined plate.
- 8
In a small bowl, whisk together matcha powder and heavy cream until smooth.
- 9
Drizzle the matcha whipped cream over the warm doughnuts.